Salmon Wellington with Compound Butter
For more seafood recipes, please check out Herbaceous Seafood Skewers with Garlic and Lemon and 5-Star Fresh Salmon Patties.
Salmon Wellington with Compound Butter
This is a less fussy and complicated version of “Salmon Wellington”.
Servings 4 people
Cost $20
Ingredients
Herb Butter
- 1/2 cup (1 stick) Unsalted Butter softened
- 1 tbsp Olive oil
- 1 clove Garlic
- 1 Shallot
- Kosher Salt to taste
- Pepper to taste
- 1 cup Basil finely chopped
- 1 cup Parsley finely chopped
Salmon
- 4 fillets Salmon, about 3 ounces skinless
- 3 sheets Puff pastry defrosted in the refrigerator overnight
- 1 Egg beaten
- 1 tsp Cream or milk
Instructions
- Preheat oven to 400 degrees. 375 degrees if using a convection oven.
- In the food processor combine butter, olive oil, garlic, shallot, salt, and pepper and process until smooth. Transfer into a bowl, fold in chopped parsley and basil. Set aside.
- Prepare egg wash: using a fork, combine beaten egg and cream
- Lay out squares of puff pastry to accommodate your individual fillets.
- In the middle of each square place a fillet and top it with 1-2 teaspoons of herb butter.
- Brush pastry with the egg wash all around salmon.
- Pull the opposite corners of puff pastry to meet in the middle and pinch closed into an envelop or a square pocket.
- Poke a few holes with a fork and brush the top of the pastry with the egg wash.
- Send your creation into the oven for 30 minutes. Bake until golden brown, about 30 minutes.
Notes
For the smaller sized, round Wellingtons, I laid a second square of puff pastry over salmon and cut out the round shape with a plain old water glass. For an appetizer sized salmon, I used a ravioli cutter.
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