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Pickled Salmon
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Salmon Wellington
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Lobster Recipes
Salmon Wellington


      8 (6 oz.) salmon fillets, cut about 3/4" thick
      1 Egg yolk mixed with 1 tbs. milk for glaze
      1 pkg. Puff Pastry
      -----Mushroom Onion Filling:-----
      3 tablespoons butter or margarine
      Salt & pepper
      1 pound mushrooms , coarsely chopped
      2 Onions , chopped
      -----Light White Wine Sauce:-----
      6 tablespoons Dry White Wine
      6 tablespoons white wine vinegar
      2 tablespoons finely chopped shallots
      1 1/2 cups whipping cream at room temperature
      1 teaspoon salt
      White pepper
      2 tablespoons finely chopped chives or parsley



    Make mushroom onion filling: Melt butter or margarine in skillet and sauté onion until  lightly browned. Add mushrooms and cook, stirring, until most of the liquid has  evaporated. Season to taste. Remove to bowl and chill.
    *Filling may be refrigerated up to 2 days or may be frozen.

    Roll half the pastry on a floured board into a rectangle approximately 14 inches long and  12 inches wide. Cut into 4 rectangles. Repeat with remaining dough.

    Place salmon fillets on a greased baking sheet. Tuck the thinner parts of fillet  underneath, making them all the same thickness. Divide mushroom onion filling among the  fillets and spread evenly on top. Cover each with a rectangle of pastry. Tuck 1/2 inch of  pastry under fillets; trim off excess dough. Do not cover the entire bottom with pastry or  it will become soggy. Brush top and sides with egg yolk glaze, being careful not to let  glaze drip. Re-roll scraps of pastry and cut out small decorations.
    Place on Wellingtons and glaze the entire pastry again.

    *May be refrigerated up to 8 hours.

    Make light white wine sauce: Place wine, vinegar and shallots or onion in medium saucepan.  Bring to a boil, lower the heat, and simmer until slightly thickened and reduced to  approximately 4 tablespoons. Slowly whisk in the cream. Simmer, stirring occasionally,  until sauce thickens to desired consistency.
    This will take a little time, but as the water evaporates from the cream, it will thicken.  Season to taste with salt and pepper. Stir in chives or parsley. Reheat before serving. If  sauce becomes too thick, thin down with additional wine or cream. Serve hot.
    (double the wine sauce recipe to serve 8.) *Sauce may be kept covered at room temperature  for 4 hours.

    Before serving, bring Wellingtons to room temperature for 1 hour. Preheat oven to 425o.  Bake Wellingtons for 20-25 minutes or until the pastry is golden. At this time, if the  fillets are 3/4 inch thick, they will be moist and flaky. Spoon a small amount of sauce on  each plate, place Wellingtons on sauce and pass remaining sauce. Serves 8.

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