Salmon Wellington

"Elegant and romantic dining at its finest. This recipe comes from Canadian Living Cooks."
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Ready In:




  • Stuffing.
  • In a food processor, whirl cubed halibut with egg white until smooth.
  • Blend in whipping cream, lemon juice, chervil, salt and pepper.
  • Refrigerate in an airtight container for at least 1 hour or for up to 4 hours.
  • Salmon Wellington.
  • Preheat oven to 400°F (200°C).
  • Cut salmon fillet crosswise into 1/2-inch (1 cm) thick slices; cover and refrigerate.
  • Trim spinach, removing stems; rinse and shake off excess water.
  • In a large saucepan, cook spinach, with just the water clinging to leaves, just until wilted.
  • Arrange in single layer on paper towels; pat dry.
  • On a lightly floured surface, roll out puff pastry to form 14-inch (35 cm) square.
  • Place on sheet of parchment paper large enough to cover large rimless baking sheet.
  • Cover pastry with spinach, leaving about 1 1/2-inch (4 cm) border at edges.
  • Spread half of the stuffing over spinach; layer with salmon slices, then remaining stuffing.
  • Mix egg yolk with 1 tablespoon (15 mL) water; brush some lightly on uncovered top and side borders of pastry.
  • Starting at bottom edge and using paper as support, roll up, pressing egg-washed top edge onto pastry; fold in sides, pressing together lightly.
  • Place roll and paper on rimmed baking sheet.
  • Make-ahead: Cover and refrigerate for up to 4 hours; add 10 minutes to baking time.
  • Brush lightly with egg wash.
  • Bake in centre of oven for about 30 minutes or until golden and crisp.
  • To serve, trim off ends and cut pastry package crosswise into 8 slices.
  • Pool one-quarter of the sauce onto each warmed plate.
  • Arrange 2 slices per serving on top of sauce.
  • Shallot Cream Sauce.
  • Meanwhile, in small saucepan, simmer shallots with vinegar over medium-low heat until vinegar is evaporated.
  • Add cream; simmer until reduced by half, about 4 minutes.
  • Whisking constantly, add butter, a few cubes at a time, to make creamy sauce.
  • Add pepper.

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I am a graphic designer. I love art, gourmet cooking, crafts, scrapbooking, stamping, crosstitch, and reading. I love the Company's coming series of cookbooks. I belong to a Gourmet club from our church. There are 8 (plus a spare) of us ladies who love to cook, and four clubs on the go. We are the original "Hags" and the oldest bunch. How it works: The hostess plans the menu, finds and prints up the recipes and gives one menu to each lady. She also provides the table setting, wine, prepares the punch, and does the dishes. We only have to do this once a year! The others prepare the recipe assigned to them, either at home, or at the hostesses home. We do this 8 times a year, each of us taking a turn hosting, and preparing each type of dish, during the months from September to April. We prepare: Punch, Appetizer, Soup, Salad, Meat, Potato, (pasta or rice) Vegetable and Dessert. In June we go away for 3 or 4 days, to a cottage or to Bed and Breakfast it, and we shop til we drop, and eat great food. We have so much fun together, and have become very good friends. I highly recommend it! The first time away was close to the American Flag Day, and we jokingly called ourselves Hags on Flag Day, which got shortened to Hag Day, which is now a few days away. That is why we are called the "Hags"! I am now cooking at the church once a week, with my friend, CrinV. We cook well together, and have fun cooking for 60 - 80 people every Wednesday. We also, with a lot of help, put on a Gourmet restaurant style meal once a year, as a fundraiser. Recipezaar has been a great help in menu planning and shopping list making for all of our cooking needs.
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