Time 1h10m Yield 8 to 10 servings Number Of Ingredients 16 Steps:
For the salmon: Preheat the oven to 425 degrees F. Line a baking sheet with foil and spray with nonstick cooking spray. Heat the oil in a heavy saute pan over medium-high heat. Add the shallots and cook until translucent and fragrant, about 2 minutes. Add the mushrooms and cook until the liquid evaporates, about 3 minutes. Add the spinach and wilt for 4 minutes. Season the mixture with salt and pepper. Let cool. Dust a flat working surface with flour. Using a rolling pin, roll out the sheets of puff pastry into 1/4-inch thickness (each 12 by 12 inches). Put the pastry sheets side-by-side so they overlap slightly, by about 1/2 inch. Brush the overlapping strip with the beaten egg, stick both sheets together at the strip and seal with a fork. Transfer to the prepared baking sheet. Spoon the cooled mushroom-spinach mixture over one side of the puff pastry rectangle. To make an even rectangle out of the salmon fillet, you can cut the top portion off of the belly and add it to the tail part. Place the fillet over the mushroom-spinach mixture. Season the salmon heavily with salt and pepper. Fold the other side of the rectangle over the filling and seal by brushing the edge with egg wash and crimping as you would a pie crust (you can use a fork; I crimped like a pie crust with my fingers). Fold the remaining 2 open edges of pastry under the salmon fillet. Brush everything with the egg wash. Bake until the puff pastry is crisp and golden in color, 25 minutes. Let stand for about 8 minutes before slicing. For the dill sauce: Put the clam juice in a heavy saucepot and bring to a boil. Lower to a simmer and reduce to 1/2 cup. Add the Mexican crema and heavy cream and reduce to 1 cup. Add the flour and whisk while boiling until thickened. Add the dill and season with salt and pepper. Slice the salmon into 1 1/4 to 1 1/2-inch slices. Serve immediately with the dill sauce.
Yield 2 servings Number Of Ingredients 15 Steps:
Preheat oven to 425°F (220°C). In a pan over medium heat, melt butter. Add the garlic and onions, cooking until translucent. Add the spinach, salt, and pepper, cooking until spinach is wilted. Add the breadcrumbs, cream cheese, parmesan, and dill, stirring until mixture is evenly combined. Remove from heat and set aside. On a cutting board, smooth out the sheet of puff pastry. Place the salmon in the middle of the pastry and season both sides with salt and pepper. Place several spoonfuls of the spinach mixture on top of the salmon, smoothing it out so that it does not spill over the sides. Fold the edges of the puff pastry over the salmon and spinach, starting with the longer sides and then the shorter ends. Trim any excess pastry from the ends, then fold the ends on top. Flip the puff pastry-wrapped salmon over and transfer for a baking sheet lined with parchment paper. Brush the beaten egg on the top and sides of the pastry. Score the top of the pastry with a knife, cutting shallow diagonal lines to create a crosshatch pattern. Brush the top again with the egg wash. Bake for 20-25 minutes, until pastry is golden brown. Slice, then serve! Enjoy!
Number Of Ingredients 12 Steps:
Duxelles: Rinse and thoroughly pat dry cremini mushrooms before using a food processor or sharp knife to finely mince. Melt butter in a sauté pan over medium heat. Add shallots and sauté until soft. Stir in cremini mushrooms and simmer for 7 to 10 minutes, stirring occasionally, allowing the mushrooms to cook down while their moisture evaporates. Add white wine, thyme and salt. Simmer for an additional 5 to 7 minutes. Remove from heat and stir in whipping cream. Use immediately or cover and refrigerate. Makes 1 cup. Note: I froze the remaining Duxelles, for a month. It thawed perfectly, and was delicious spread over puff pastry and rolled, sliced into pinwheels. Bake at 400°F for about 10 to 12 minutes. Elegant yet easy to prepare, salmon wellington makes a lovely entrée for a dinner party or evening in as the puff pastry parcels can be prepared and refrigerated for up to two hours before being baked. Wellington: Cut puff pastry into four equal 5-inch x 8-inch (13-centimeters x 20-centimeters) sheets. Approximate measurements are suitable. Spread 1/4 cup mushroom duxelle evenly onto each sheet of puff pastry, leaving a 1/2-inch (1 centimeter) margin at the edges. Place a salmon fillet in the center of each prepared pastry, seasoning each with a sprinkle of salt. Fold up edges in a lengthwise and press puff pastry together to seal a seam across the center of the salmon fillet. Flip pastry over so that seam is hidden and gently press the sides together to close. Note: I brushed an egg wash over each wellington, to give a lovely golden color to the pastry. Bake salmon wellington at 400°F (205°C) for 15 minutes. Lower heat to 325°F (165°C) and bake for an additional 15 to 20 minutes until puff-pastry is flaky and golden brown. If using previously frozen salmon, allow fillets to completely thaw before assembling the salmon puff-pastry. Note: These can also be frozen, and then baked for a little extra time. I also tested reheating one of these, after they were baked, in a conventional oven (do not microwave), and they turned out just fine!
Time 1h18m Yield 4 Number Of Ingredients 15 Steps:
Heat 1 tablespoon oil in a large skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add mushrooms and 1 teaspoon garlic; cook and stir until mushrooms are soft, about 5 minutes. Season with salt and black pepper. Transfer onion and mushroom mixture to a small bowl. Heat remaining 1 tablespoon oil in the same skillet. Add remaining 1 teaspoon garlic; cook and stir until fragrant, about 30 seconds. Add spinach; cook and stir until wilted, 3 to 5 minutes. Season with salt and black pepper. Transfer to another bowl. Preheat oven to 350 degrees F (175 degrees C). Line a glass baking dish with parchment paper. Dust work surface with flour. Lay 1 puff pastry sheet out on work surface. Spread onion and mushroom mixture evenly across pastry, leaving a 1/2-inch border. Center salmon on top. Sprinkle paprika over salmon and top with wilted spinach. Cover with second puff pastry sheet. Fold over and crimp edges to seal. Brush top with beaten egg. Transfer to baking dish. Bake in the preheated oven until pastry is golden, 40 to 45 minutes. Remove and let stand for 5 minutes. Slice into 4 portions. Whisk mayonnaise, lemon juice, Dijon mustard, and dill together in a small bowl. Spoon sauce onto 4 plates and place a piece of salmon on each.
Time 45m Yield 8 servings. Number Of Ingredients 9 Steps:
Preheat oven to 400°. On a lightly floured surface, roll each pastry sheet into a 12x10-in. rectangle. Cut each into two 10x6-in. rectangles. Place a salmon fillet in the center of each rectangle. , Beat egg and water; lightly brush over pastry edges. Bring opposite corners of pastry over each fillet; pinch seams to seal tightly. Place seam side down in a greased 15x10x1-in. baking pan; brush with remaining egg mixture. , Bake until pastry is golden brown, 25-30 minutes. In a small bowl, combine the cucumber, sour cream, mayonnaise, dill and salt. Serve with bundles.
Time 1h5m Yield 8 servings. Number Of Ingredients 9 Steps:
Preheat oven to 350°. In a large bowl, combine eggs, milk and soup; stir in remaining ingredients. , Pour into a greased 11x7-in. baking dish. Bake 50 minutes or until set. Let stand 5 minutes before serving.
Time 35m Yield 6 Number Of Ingredients 7 Steps:
Preheat oven to 375 degrees F (190 degrees C). Season the salmon fillets with salt, garlic powder, and onion powder. Divide 1/2 of the spinach between two sheets of puff pastry, and mound in the center. Place a salmon fillet on top of each mound of spinach. Spread the pesto on the salmon fillets, and top with remaining spinach. Moisten the edges of the puff pastry with water, fold to the center, and seal the seams. Bake in preheated oven for 20 to 25 minutes until the pastry is puffed and golden, and the salmon has cooked all the way through.
Time 2h15m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Preheat oven to 350 degrees. Place the salmon in large baking pan, pour the white wine over the salmon, cover and bake for 1 hour. Warm the oil in a small non-stick pan and, when it is hot, sauté the onion and garlic over a medium-high heat, stirring, until it has begun to soften. Set aside until needed. Remove the salmon from the pan and allow it to cool. Break the salmon into small pieces and combine it with the sour cream, onion, garlic and dill, and mix until all the ingredients are well-combined. Lay one sheet of puff pastry on a greased baking sheet, and spread the salmon mixture over the pastry leaving a 1/2 inch border along all sides. Top with the remaining puff pastry sheet, and crimp and seal the edges. Brush the top of the pie with egg wash (1 egg white mixed with 1 teaspoon water) and bake it for approximately 1 hour or until the top has begun to lightly brown. Notes: Because salmon obviously vary in size, use your culinary judgement when adding the sour cream. Add a little at a time. You don’t want the filling to be too liquidy but you do want it moist. If you have extra puff pastry, you can make decorative shapes on the top of the pie.
Time 1h20m Yield 6 servings Number Of Ingredients 8 Steps:
Preheat oven to 375 degrees F. Cut puff pastry into 2 equal size pieces slightly larger than your salmon. Place 1 piece of pastry on oiled or parchment paper lined cookie sheet and set side of salmon on top. Sprinkle with parsley. Lay sliced black truffles over salmon like scales trying to cover entire fish. Sprinkle the chopped hard boiled eggs over truffles and season with salt and pepper. Place other piece of pastry on top and seal edges and crimp with your fingers. Brush with egg wash and bake until pastry is golden brown, about 40 to 45 minutes. Let cool for 10 minutes and then slice into 6 equal size pieces, garnish platter/plate with watercress and serve.
Time 50m Yield 8 serving(s) Number Of Ingredients 8 Steps:
Preheat the oven to 400°F. In a small bowl, beat together the butter with the parsley, lemon zest and juice. Season and set aside. Roll out half of the puff pastry on a lightly floured surface to a rectangle measuring 15in x 8in (roughly 2 inches longer than the length of the salmon and 2 inches wider). Transfer to a large greased baking sheet. Arrange the slices of prosciutto over the pastry base, allowing it to hang over the edge, as this will later be folded over the top of the salmon. Place the salmon on top of the prosciutto and spread the herb butter over the top of the fillet. Sprinkle with the red onion slices then fold the overhanging slices of prosciutto over the fish. Brush the edges of the pastry with some of the beaten egg. Roll out the remaining pastry slightly larger than the first rectangle of pastry and place over the top of the salmon. Press the pastry down gently to seal, then trim the edges with a sharp knife. Either pinch all the way around the join edges, using your thumb and forefinger to seal, or press down with a fork to make a neat pattern. Use some of the trimmings to make decorations on top of the pastry and discard the rest. Brush the pastry all over with the remaining beaten egg and bake for 30 minutes until golden and crisp and the salmon is just cooked. Slice and serve at the table.
Time 1h Yield 8 Number Of Ingredients 6 Steps:
Preheat oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper. Combine smoked salmon, feta cheese, black pepper and garlic. Roll out puff pastry on lightly floured surface to form a 12x12 inch sheet. Cut sheet into 16 3x3-inch squares. Place a spoonful of salmon filling in the center of each square. Pull together corners of each square to form 16 small packets. Brush packets with egg whites and place on prepared baking sheets. (The puffs can be frozen at this point. See Editor’s Note.) Bake in preheated oven until pastry is golden brown, about 20 minutes. Serve warm.
Yield 4 servings Number Of Ingredients 7 Steps:
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. In a small bowl lined with a strainer, strain the pesto. Set aside the pesto and pesto oil. Gently unfold and unroll 1 sheet of puff pastry. Roll out to 11 inches (28 cm) by 16 inches (40 cm). Transfer the puff pastry to the baking sheet. Spread half of the pesto onto the middle of the puff pastry in the shape of the salmon fillet. Place the salmon on top of the pesto. Season with salt and pepper. Spread more pesto on top of the salmon. Place the other sheet of puff pastry on top of the salmon and press around the salmon fillet to seal. Cut a fish silhouette around the salmon and remove the excess puff pastry. Unfold the head flap of the fish pastry. Brush pesto on the puff pastry and layer a small piece of puff pastry on top of the pesto. Repeat once more and refold the head flap. Seal the edges by pressing onto the seams of the fish silhouette. Use a knife to make indents for the head and fin details. Use the tip of the spoon to create indents of the scales. Brush the pastry with egg wash. Bake for 40 minutes, or until golden brown. In a small bowl combine the pesto oil and basil. Brush the pastry with the basil pesto oil. Slice and serve while hot. Enjoy!
