Friday, November 27, 2020
Salmon Wellington Offers Easy Brunch Dish
 
   
 
Wednesday, September 23, 2020
 

Suzie Pearson was only to eager to contribute her recipe for Salmon Wellington when Robyn Watson and Leslie Doheny-Hanks decided to create the Sun Valley Commemorative Quarantine Cookbook to benefit the Wood River Valley’s first responders in the middle of the COVID pandemic.

She has made the recipe dozens of times, she says, because it’s so easy to roll out for a brunch or dinner. Watch as Suzie gets together with Marie Gallo to show how it’s done in Eye on Sun Valley’s episode of Marie’s Kitchen.

SALMON WELLINGTON

8 salmon fillets, 6 ounces each

2 frozen puff pastry sheets

1 pound mushrooms, finely chopped

1 onion, chopped

3 tablespoons butter

Salt and freshly ground pepper

1 egg yolk

1 tablespoon milk

DILL SAUCE

1 cup sour cream

2 tablespoons mayonnaise

1 ½ tablespoons Dijon mustard

1 bunch fresh snipped dill

Lemon juice, to taste

½ tablespoon capers, drained and chopped

Preheat oven to 425 degrees. Make mushroom/onion filling by melting butter in a skillet and sauteing onion until lightly browned. Add mushrooms and cook until most of the liquid has evaporated. Season to taste and chill.

Roll out pastry on a floured board into a rectangle about 14 by 12 inches. Cut into four7-by-6-inch rectangles. Repeat with remaining dough.

Place salmon fillets on a greased baking sheet. Tuck the thinner parts of the fish underneath, making approximately the same thickness. Divide the mushroom/onion mixture and spread evenly on top of each fillet. Cover each with a rectangle of pastry.

Tuck a half-inch of each pastry under the fillets, trimming extra dough to use as decoration. Do not cover bottom of the fillets with pastry or it will become soggy.

In a small bowl whisk together the egg yolk and milk to form a glaze. Brush top and sides with the glaze, being careful not to let the glaze drip. Roll out remaining pastry and cut out small hearts or other decorations. Place on Wellingtons and glaze again.

May be refrigerated up to 8 hours. Bring Wellingtons to room temperature for 1 hour before baking. Preheat oven to 425 degrees and bake Wellingtons for 20-25 minutes or until the pastry is golden. Serve with dill sauce.

To make dill sauce, whisk together sour cream, mayonnaise, Dijon mustard, fresh dill and lemon juice. Add capers just before serving. The dill sauce can be made ahead and kept refrigerated, with the capers being added just before serving.

 




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