Salmon Wellington

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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