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Salmon Wellington

This dish is from a friend on another board.
A bit involved but easy to do.
Well worth the effort.



  • 1.

    Divide salmon into two portions of 1 1/2 and one-half pounds and

  • 2.

    Put the smaller portion through a meat grinder or chop finely, then

  • 3.

    Blend with whipping cream, salt and pepper. Cut the larger portion

  • 4.

    Into very thin slices.

  • 5.

    Melt butter in a frying pan and saute onion until soft but not

  • 6.

    Brown. Remove from heat and set aside.

  • 7.

    Prepare beurre manie by combining flour, butter. salt and pepper.

  • 8.

    Blend well.

  • 9.

    Melt butter in a frying pan and sauti mushrooms. Add whipping cream

  • 10.

    And cook over medium heat, stirring constantly, until the liquid

  • 11.

    Is reduced by half. Stir in the beurre manii and simmer for five

  • 12.

    Minutes. Add lemon juice. Season with salt and pepper to taste.

  • 13.

    Remove from heat and set aside.

  • 14.

    Roll out puff pastry into two pieces, each 12 by 6 inches. Place

  • 15.

    One piece on a buttered baking sheet. Along the centre of the

  • 16.

    Pastry, arrange a layer of half the salmon slices. Top with the

  • 17.

    Sautied onions, then with half of the mushroom mixture. Cover with

  • 18.

    Remaining salmon slices. Top with two rows of hard cooked egg

  • 19.

    Halves. Spread with remaining mushroom mixture. Cover with minced

  • 20.

    Salmon mixture.

  • 21.

    Place the second piece of pastry over the layers, brush the edges

  • 22.

    With beater, and seal well. Brush the top of the pastry with beaten

  • 23.

    Egg and use a fork to punch several holes in the pastry in a

  • 24.

    Decorative pattern.

  • 25.

    Preheat oven to 400F and bake for 25 minutes.

  • 26.

    Sherry-Mushroom Cream Sauce

  • 27.

    Melt the butter in a saucepan and sauti mushrooms for two to three

  • 28.

    Minutes. Stir in flour, then gradually pour in the light cream

  • 29.

    Stirring continuously over medium heat until thickened. Stir in

  • 30.

    The whipping cream and sherry, and season with salt and pepper to

  • 31.


  • 32.

    To be served with Salmon.

  • 33.

    Makes about 2 1/2 cups.


Instead of doing this with a large piece of fish. I made individual packets.

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» Top Wine Matches For This Recipe

Andrew Graham

Sauvignon Blanc, Riesling and Semillon are the best wines to pair with Salmon Wellington.


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