Mini Salmon Wellington with Caper Cream

Name: Mini Salmon Wellington with Caper Cream
Ingredients: 2 tablespoons unsalted butter; 1/3 cup shallots, minced; 3 cups mushrooms, minced; 2 tablespoons tarragon, minced; 1 sheet frozen puff pastry, thawed; 4 tablespoons capers, rinsed well; 1 1/2 cups cooked spinach; 2 eggs, beaten; 1 1/2 lb center-cut skinless salmon filets, about 1–1 1/2" thick, cut into 6 equal pieces; 1 1/4 cups heavy cream; 2 tablespoons Dijon mustard; 1 tablespoon parsley, minced; Kosher salt and black pepper, to taste

galavante.com

Try making Mini Salmon Wellington with Caper Cream for a impressive warm dish. Be careful not to overcook the fish or burn the pastry.

View Original

Share this recipe:

Ingredients

2 tablespoons unsalted butter
1/3 cup shallots, minced
3 cups mushrooms, minced
2 tablespoons tarragon, minced
1 sheet frozen puff pastry, thawed
4 tablespoons capers, rinsed well
1 1/2 cups cooked spinach
2 eggs, beaten
1 1/2 lb center-cut skinless salmon filets, about 1–1 1/2" thick, cut into 6 equal pieces
1 1/4 cups heavy cream
2 tablespoons Dijon mustard
1 tablespoon parsley, minced
Kosher salt and black pepper, to taste