Talk about elegant and easy. This recipe is everything I wanted this web site to be. I served this to my favorite guinea pig, my mother-in-law. She is my favorite, because she loves everything I make. Unlike my husband. He actually tells me when he thinks something did not hit the mark. Bastard. Pork Wellington used to be my go-to dish for company. Now this is.
Salmon Wellington
1 box puff pastry (I use Pepperidge Farm)
1 lb. salmon filet
handful of spinach
1 beaten egg
1 can cream of mushroom soup
a few splashes of sherry
a splash of half & half
Thaw the puff pastry, and cut each sheet in half.
Cut the filet into four pieces.
Place each piece of salmon onto a puff pastry piece.
Salt and pepper to taste.
Place some spinach on each salmon.
Wrap the salmon pieces in the puff pastry and pinch shut.
Paint some egg on top of each puff.
Bake at 400 degrees for 20 minutes.
In the meantime, heat the mushroom soup.
Add the sherry and half & half.
Spread the heated soup on each dinner plate and place the salmon puff on top.
Options: Saute shallots or onions and garlic to place atop salmon pieces with the spinach.
Make it a meal: Serve with roasted garlic and a baked potato.
Wine: Pinot Noir, Rose, or Chardonnay
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