Salmon Wellington is the simplest way to impress your guests at your next dinner engagement event. Watch my video with step by step method —
4-5 oz portion of Salmon per guest
- 4 – 5 oz portion of individual Salmon per guest – fresh
- 6 inch X 6 inch square piece of Puff Pastry ( Presidents Choice has puff pastry in frozen section – 2 per box )
- Egg wash ( one egg mixed with 1/8 cup of milk)
- Mushroom and Spinach stuffing ( See stuffing recipe below)
- Salt and Pepper
- Fresh or dry dill
- 3 tablespoons of butter
- 1/2 cup of fine diced onions
- 3 cups of chopped fresh mushrooms
- 2 cups of chopped fresh spinach
- 1/4 cup of white wine
- Fresh dill or fry dill
- Salt and Pepper
- 1/4 cup of fine bread crumbs or saltine crackers
Mushroom Stuffing Method :
Add butter to sauté pan – add onions and sauté until transparent
Add finely chopped mushrooms to pan, sauté until cooked
Add fresh spinach and sauté until cooked throughout
Add dill, salt and pepper- lightly
Add white wine and reduce mixture.
Once reduced, remove from heat
Add fine bread crumbs and mixture. Place in fridge to cool ( important step)
NEXT : Preheat oven to 425 degrees
Click on Photo for Full Video :
Procedure: Watch my video
1. Lay out puff pastry as shown in my video
2. Egg wash puff pastry as shown in my video
3. Place on Salmon – approximately the middle of puff pastry
4. Place stuffing on top of salmon ( optional) See my video
5. Roll puff pastry over salmon, as shown in my video
6. Egg wash
7. See video for full procedure
Place Individual Salmon Wellingtons onto baking sheet with silicon liner.
Place in 425 degree oven for 20 – 25 minutes until a nice golden brown
Bring out and let rest for 5 – 8 minutes.
Cut into half or third portions, depending on your preference.
Place on display plate and serve with sticky or brown rice. Asparagus goes well with this dish. Add garnish like lemon.
See video for step—by—step procedure
Enjoy my latest recipe, easy to impress your guests or date.
Please support my efforts by purchasing my cookbook, “Canadian Recipes of the Great White North”