Salmon Wellington with Compound Butter

Salmon Wellington with Compound Butter

This is a less fussy and complicated version of “Salmon Wellington”.
Course Main Course
Cuisine French
Keyword beets, herb butter, herbs, parlsey, puff pastry, Salmon, salmon wellington, shallot
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 people
Author CulinaryBeets

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 in to the oven for 30 minutes. Bake until golden, about 30 minutes.

Notes

For the smaller sized, round Wellingtons, I laid another 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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