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Salmon Wellington

Food Network Canada
YIELDS
4 servings
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Ingredients

Stuffing

12
oz boneless halibut, cubed
1
egg, white
½
cup whipping cream
2
Tbsp lemon juice
basil
1
Tbsp chopped fresh chervil
¼
tsp salt
¼
tsp pepper

Salmon Wellington

1
lb(s) salmon, fillet, (in one piece)
8
cup packed fresh spinach, (most of a 10-ounce/284 g pkg)
½ 397g
pkg puff pastry, thawed
1
egg, yolk

Shallot Cream Sauce

½
cup finely chopped shallot, (4 shallots)
cup wine vinegar
cup whipping cream
½
cup cold butter, cubed
1
pinch pepper
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Directions

Step 1

In food processor, whirl cubed halibut with egg white until smooth. Blend in whipping cream, lemon juice, chervil, salt and pepper. Refrigerate in airtight container for at least
1 hour or for up to 4 hours.

Step 2

Preheat oven to 400ºF (200ºC).

Step 3

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 large saucepan, cook spinach, with just the water clinging to leaves, just until wilted. Arrange in single layer on paper towels; pat dry.

Step 4

On 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.

Step 5

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.

Step 6

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 over and to side of sauce.

Step 7

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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