Saturday, June 16, 2012

Salmon Wellington

We were invited to go to Goodwood races with an old school friend and we were to bring a picnic.  I felt that this had to be a high class picnic not just some sandwiches, a bag of chips and a couple of scotch eggs, so Jacky suggested we make something with salmon. Between us we came up with this idea for a salmon wellington.

2 shallots or one small bunch of green onion
1 clove of garlic chopped
1 tablespoon of olive oil
4 cups of mushrooms chopped finely
1/4 cup of chopped parsley
4 portions of salmon fillet
1 package of puff pastry

In a small saucepan sweat off the shallot and garlic in the olive oil until it is transparent, then add the mushrooms. Cook stirring fairly often until the mushrooms have collapsed down and all the liquid has been cooked out, about 10 minutes. Add a good grind of black pepper and some salt, I do think mushrooms like black pepper.

If the puff pastry is not ready rolled, roll it out quite thin and cut in half, and spread the cooled mushroom mixture on to one side of each half.

Then place the salmon filet on top of the mushroom mixture.

Now roll the pastry over the salmon and seal with a little water both at the side and the ends to keep the moisture in.

Place these two rolls on a cookie sheet.  Jacky had this wonderful perforated cookie sheet which really helps to keep the bottom of what every you are cooking crisp.  Bake in a 350 oven for about 20 minutes until the puff pastry is golden and puffed, at this point the salmon should also be cooked through.

Let them cool completely and then slice with a very sharp knife in to portions.  Fortunately we tasted them before packing up the picnic as they were all eaten before we had a chance to have one at the races. But those that had them said they were wonderful.

These were delicious and something that I will make again, in fact I will probably make them for a small party that I am catering when I get back to Vancouver where salmon is King.

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