Salmon Wellies
| | Salmon Wellies |
Ingredients
For Salmon Wellies:
- 4 pieces of fresh salmon(4-5 ounces each)
- 4tablespoons olive oil
- 1package puff pastry sheets(thawed in the refrigerator overnight)
- 2cups fresh baby spinach
- 1 recipe for Duxelles(see below)
- salt and pepper to taste
- egg wash(2 egg yolks plus 2 tablespoons milk)
- creamy dill sauce(see below)
For Duxelles:
- 2tablespoons unsalted butter
- 1/4cup finely chopped shallot(about 2-3 large)
- 1large clove garlic, minced fine
- 1pound white or Cremini mushrooms, chopped very fine
- 1tablespoon parsley, finely chopped
- 1/2teaspoon salt
- 1/8teaspoon freshly ground pepper
For Creamy Dill Sauce:
- 3/4cup sour cream
- 1tablespoon Dijon-style mustard
- 1-2teaspoons fresh lemon juice
- 1tablespoon chopped fresh dill(or 1 teaspoon dried dill, crushed)
Instructions
For Salmon Wellies:
- Drizzle each piece of salmon with 1 tablespoon olive oil and season with salt and pepper to taste. Heat grill pan and grill salmon on both sides for about 2 minutes. Remove skin and set aside. Make Duxelles.
For Duxelles:
- Melt butter in a large skillet over medium heat. Add shallot and garlic; cook, stirring, until softened, about 3 minutes. Add mushrooms, cooking until mushrooms have softened and released their liquid, about 4-5 minutes. Cook until liquid has evaporated, about 2 minutes more. Stir in parsley, salt and pepper. Let cool.
For Creamy Dill Sauce:
- Mix sour cream, mustard, lemon juice and dill together. Refrigerate until ready to serve.
Assemble:
- Cut puff pastry into about 5″ inch squares, or large enough to cover piece of salmon. Roll out a bit to thin out dough. Lay a piece of salmon on dough. Spoon Duxelles over top of salmon piece, covering the salmon entirely. (Duxelles recipe should be divided between 4 pieces of salmon.) Top with several layers of fresh baby spinach. Cover the salmon with puff pastry. Tuck in the sides and turn seam side down on a parchment lined baking sheet. Brush egg wash over the dough. (For added touch, use a strip of dough to make decorative leave cut outs for the top.) Bake at 400 degrees for about 15 minutes or until dough is golden brown. Serve with dollop of Creamy Dill Sauce on the side. Serves 4.