Salmon Wellington
goodfoodandtreasuredmemories.com
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 fi
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Cooking tools:
- Oven
- Stove
- Refrigerator
- Chef's knife
- Cutting board
- Skillet
- Mixing bowl
- Baking sheet
- Parchment paper
- Pastry brush
- Whisk
- Paper towel
- Measuring spoon
- Measuring cup
- Food processor
- Spatula
- Plate
- Aluminum foil
Ingredients
- 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
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