It was always the elegant “signature dish” reserved for special occasions like weddings or a New Year’s Eve celebration. Beef or Salmon Wellington with its beautiful puff pastry encasement was truly the fine dining darling of the 1960’s.
But take away the fête factor, and you have a fabulous weeknight or Sunday supper that turns a fresh piece of salmon into something really wonderful–especially if you give it a quick grill before enrobing it with dough. This recipe also included the ingredients for a classic Duxelles–that magical blend of butter, garlic, shallot and finely chopped mushrooms. That’s the second layer of deliciousness. The third is a layer of fresh, tender baby spinach. Slice through the layers of delicate puff pastry and enjoy the show!
