Salmon Wellington
From lghandle 16 years ago
- 60 minutes to make
- Serves 9
This dish is a very tasty appetizer or main dish depending on size of portions and appetite of people being served. Goes well with Dill Sauce [see recipe] or creamed mushroom sauce.
Ingredients
- 1 1/2 - 2lbs. salmon fillet shopping list
- 1/2 cup Matzoh Meal shopping list
- 1/4 cup Ozem bread crumbs with toasted sesame seeds shopping list
- 5 eggs [for spinach mix] shopping list
- 5 eggs [for coating of dough] shopping list
- 20oz.'s frozen chopped spinach shopping list
- 20oz.'s Flaky Puffed pastry dough shopping list
- toasted sesame seeds shopping list
- 4 cloves crushed garlic shopping list
- flour shopping list
- salt shopping list
- pepper shopping list
- garlic powder shopping list
- Minced onion shopping list
- Pam shopping list
- rolling pin shopping list
- Baking brush shopping list
- 2 cookie sheet pans shopping list
How to make it
- Defrost spinach and dough before starting preparation of dish.
- In a large bowl mix spinach,crushed garlic,matzoh meal,5 eggs,bread crumbs,some toasted sesame seeds with salt,pepper,minced onion & garlic powder to taste and set aside.
- Wash of salmon fillet and dry with paper towels.Then take salmon fillet and cut up into 9 portions. Then sprinkle each portion with salt,pepper,garlic powder to taste. Set aside the salmon.
- Sprinkle flour on flat surface,then on rolling pin. Make dough into a ball shape and springle some flour on dough. Put dough on flat surface and roll it out real thin that you can get 9 square pieces that are about 5"-6" square. Then take a bowl and beat the other five eggs. Take a baking brush and coat the pieces of dough with egg so that no flour will stick to fish. then take one piece of fish and place diagonaly across each square. Then put some of the spinach mix on top of the salmon [enough to cover the whole piece]. Then take two corners of dough and fold putting one on top of the other. Then take the other two corners and do the same. Take some egg and coat this side of dough. then turn over [making sure that the dough does not open up] and place on cookie pan. Take a knife and make like three evenly apart incisions in dough [about 3/4" each]. Then coat the top with egg and springle with lots of the toasted sesame seeds. When all 9 portions are complete cover with Silver foil [but not tightly because you don't want the egg and sesame seeds to stick to foil] and place into oven for 30 minutes at 400 degrees. Then remove foil covering and bake for another 30 minutes at 350 degrees. Take out and serve with your Dill Dip or Creamed mushroom sauce.
People Who Like This Dish 17
- razorfamilyfarms Fortson, GA
- ragnarokx23 San Jose, CA
- txbackyardcook FORT WORTH, TX
- turtle66 Sacramento, CA
- cheryilyn Salem, OR
- shecooks4u Chandler, AZ
- khernandez9090 Rancho Cucamonga, CA
- lafluers Lincoln, NE
- c_gomezmail Lighthouse Point, FL
- foodie4eva Vero Beach, FL
- Plus 7 othersFrom around the world!
The Rating
Reviewed by 16 people-
Yeah babe! as Emeril would say. I LOVE salmon and the Wellington makes it sooo special!Will do it as soon as I can get a fresh filet of slamon... thanks for post. Joymarie
mystic_river1
in Bradenton loved it
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I gave that a 5 5 hours ago hmmmm strange!
mystic_river1
in Bradenton loved it
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Love this with dill sauce
cherihannah
in Shickshinny loved it
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Reviews & Comments 22
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