HAPPY EASTER!
Easter is here and Salmon Wellington is the perfect holiday meal! The richness of the mushroom duxelles, pairs perfectly with the hearty salmon fish fillet and scallops and the buttery puff pastry just takes this dish to the next level.
Mushroom duxelles is an intensely flavored combination of finely chopped mushrooms, shallots, and fresh herbs such as thyme or parsley that are slowly cooked to a paste-like consistency. French in origin and named after the marquis d’Uxelles, this mushroom condiment is traditionally used in the preparation of beef Wellington, but it can also be used to flavor soups and sauces as well as to fill omelets and ravioli.
Wellington fillet as we know it today was first made famous by the American chef and star Julia Child, who introduced the filet de bśuf en croûte, the French crust beef fillet, as ‘Filet of Wellington Beef’ during her TV show ‘The French Chef’, on the 1965 New Year’s Eve episode. From that day on, the recipe began to appear in various recreational circles in North America, as well as being taken up in the most important cookbooks.
A Salmon Wellington is a copycat version of the popular English ‘Beef Wellington’. Because puff pastry takes about 20 minutes to bake (salmon takes 12-15 minutes), keep the salmon refrigerated until you’re ready to assemble. Starting with cold salmon ensures it doesn’t overcook. To prevent the bottom from getting soggy, pat dry the salmon thoroughly before assembling. Also, make sure to cut slits on the puff pastry once assembled to allow the steam to escape. Don’t open the oven until ready since puff pastry needs full consistent heat to bake into flaky layers.
You’ll be so impressed when it’s time to take it out of the oven because it just looks amazing. However, you’ll be more impressed with how it tastes. Just like an elegant and flavorful fish pie!
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SERVINGS
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- 454 gm baby mushrooms
- 4 Tbsp unsalted butter, divided
- salt & pepper to taste
- 1 1/2 Tbsp shallot, minced
- 1 Tbsp garlic, minced
- 1 tsp fresh rosemary, finely chopped
- 1 Tbsp fresh thyme, finely chopped
- 113 gm fresh baby scallops or shrimp
- 1/3 cup heavy cream
- 2 green onions, chopped
- 1 Tbsp fresh parsley, minced
- 1/2 tsp fresh dill, minced
- 2 cloves garlic, minced
- 4 tsp basil pesto (optional)
- 1/4 tsp salt
- 1/8 tsp pepper
- 1 egg white
- 2 sheets frozen puff pastry, thawed
- 4 - 170 gm (EACH) salmon fillets
- 1 egg + 1 Tbsp water, lightly beaten for egg wash
- 3/4 cup sour cream
- 1 Tbsp Dijon mustard
- 1 tsp dried dill
Ingredients
Mushroom Duxelles
Scallop Filling
Dill Cream Sauce
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- In a food processor, pulse the mushrooms to a roughly diced consistency,15-20 seconds. In a saucepan, melt 2 Tbsp butter over medium-high heat. Add mushrooms, a heavy pinch of salt & pepper, shallots, garlic, rosemary & thyme. Sauté until moisture from the mushrooms has evaporated, about 15 minutes. Transfer to a bowl & set aside.
- In a small bowl, combine the scallops (or shrimp), cream, onions, parsley, dill, garlic, pesto, salt & pepper. In another small bowl, beat egg white on medium speed until soft peaks form; fold into scallop mixture.
- Preheat oven to 400 F. Line a 15 x 10 x 1-inch baking sheet with parchment paper.
- On a lightly floured surface, roll each pastry sheet into a 12 x 10-inch rectangle. Cut each sheet into FOUR- 6 x 5-inch rectangles. Divide mushroom mixture evenly & spread over 4 pieces of pastry leaving a 1/2-inch border.
- Center the salmon pieces on top. Next, top each salmon piece with a quarter of the scallop filling.
- Top each with a pastry rectangle & crimp to seal. With a sharp knife, cut several slits in the top to let steam escape. Place on the baking sheet & brush with egg wash. Bake for 20-25 minutes or until a thermometer reads 160 F.
- While salmon is baking, mix all sauce ingredients & refrigerate until serving time.
