Dilled Salmon Wellington
- Ready In:
- 2hrs 11mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 6 tablespoons unsalted butter
- 2 cups finely chopped shallots (about 10)
- 1⁄2 cup dry white wine
- 1⁄4 teaspoon salt
- 1 cup dill, finely chopped
- 8 sheets phyllo pastry
- 24 ounces salmon fillets, skin removed
directions
- Preheat oven to 400°F.
- Melt 2 tbsp butter in a wide frying pan over medium heat.
- Add shallots, cook and stir 5 minutes.
- Add wine and salt.
- Increase heat to medium -high and stir often until wine evaporates, 8 - 10 minutes.
- Remove from heat.
- Stir in dill.
- Melt remaining 4 tbsp butter in microwave or small saucepan.
- Place a sheet of phyllo on counter. Keep the rest of the phyllo covered with a damp towel.
- Using a pastry brush, lightly brush with melted butter.
- Top with second sheet of phyllo.
- Form salmon into a rectangle by tucking in or rolling under thin end of fillet.
- Place salmon fillet in centre of phyllo so long sides of salmon are parallel to long sides of phyllo.
- Spread with 1/4 of dill mixture on top and sides of salmon, then gently press into salmon.
- Bring long sides of phyllo together over top of salmon.
- Fold together accordion-like until they tightly wrap around salmon.
- You should now have a long thin rectangle.
- Gently bring up both ends to middle of covered salmon and scrunch together so pastry flares out into a ruffle, forming a flower.
- Place on ungreased baking sheet.
- Brush phyllo with melted butter.
- Repeat process with remaining salmon, dill & phyllo.
- May be refrigerated at this point up to 4 hours.
- Bake in 400°F oven until golden about 15 minutes.
- Use a wide metal spatula to remove from baking sheet.
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RECIPE SUBMITTED BY
I am a mother of 5, grandmother of 2. I have been cooking for 45 years and it is still my passion. I am married to a chef. My oldest son is also a chef. All my kids are major foodies. We really enjoy getting together for family holidays etc. And it is always all about the food and love & laughter.
The baby in the icon is my 4 year old grandson, Oliver. The pic is me on my 59th b'day, my husband gave me those gorgeous pearls and we had a great evening.
I also must mention the other lover in my life the very hairy, extemely beautiful, totally black cat named Spike; actually he is afraid of his own shadow so we gave him a tough guy name.
One of my sons was a soldier in the Canadian military. I pray for all of our children who so bravely defend our way of life.
I try to do something kind everyday. It really is nice to be nice. I detest pettiness, two faced people and dishonesty. I try to treat everyone I touch with the same respect I would like. Also I try not to sweat the small stuff. This is pretty much my survival philosophy.
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