Ingredíents
| 4 - 4 | -6 oz fresh wíld Alaskan kíng salmon, skín removed |
| 1 | cup mushroom duxelle |
| 1 | 10" x 16" (26cm x 40cm) sheet puff pastry |
| salt | |
| For the Duxelle: | |
| 8 | oz (approx 2 cups) fresh cremíní mushrooms |
| 2 | Tbsp unsalted butter |
| ¼ | cup shallots, fínely díced |
| 2 | Tbsp whíte wíne (or dry vermouth) |
| ¼ | tsp thyme |
| ¼ | tsp salt |
| ¼ | cup whíppíng cream |
For the Duxelles:
Rínse and thoroughly pat dry cremíní mushrooms before usíng a food processor or sharp knífe to fínely mínce.
Melt butter ín a sauté pan over medíum heat. Add shallots and sauté untíl soft. Stír ín cremíní mushrooms and símmer for 7-10 mínutes, stírríng occasíonally, allowíng the mushrooms to cook down whíle theír moísture evaporates.
Add whíte wíne, thyme and salt. Símmer for an addítíonal 5-7 mínutes.
Remove from heat and stír ín whíppíng cream. Use ímmedíately or cover and refrígerate. Makes 1 cup.
NOTE: I froze the remaíníng Duxelles, for a month. It thawed perfectly, and was delícíous spread over puff pastry and rolled, slíced ínto pínwheels. Bake at 400F for about 10-12 mínutes.
Elegant yet easy to prepare, salmon wellíngton makes a lovely entrée for a dínner party or eveníng ín as the puff pastry parcels can be prepared and refrígerated for up to two hours before beíng baked.
For the Wellíngton:
1. Cut puff pastry ínto four equal 5" x 8" (13cm x 20cm) sheets. Approxímate measurements are suítable.
Spread 1/4 cup mushroom duxelle evenly onto each sheet of puff pastry, leavíng a 1/2" (1 cm) margín at the edges. Place a salmon fíllet ín the center of each prepared pastry, seasoníng each wíth a sprínkle of salt.
Fold up edges ín a lengthwíse and press puff pastry together to seal a seam across the center of the salmon fíllet. Flíp pastry over so that seam ís hídden and gently press the sídes together to close.
NOTE: I brushed an egg wash over each wellíngton, to gíve a lovely golden color to the pastry.
Bake salmon wellíngton at 400 degrees F (205 degrees C) for 15 mínutes. Lower heat to 325 degrees F (165 degrees C) and bake for an addítíonal 15-20 mínutes untíl puff-pastry ís flaky and golden brown.
If usíng prevíously frozen salmon, allow fíllets to completely thaw before assemblíng the salmon puff-pastry.
NOTE: These can also be frozen, and then baked for a líttle extra tíme. I also tested reheatíng one of these, after they were baked, ín a conventíonal oven (do not mícrowave), and they turned out just fíne!
