Salmon Wellington with Mushrooms and Spinach

Step by step recipe for salmon Wellington with mushrooms and spinach.

Recipe author – Nancy Fuller

Time: 1 hour.Difficulty: medium Servings: 6 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Salmon wellington

• 1 clove of garlic
• 1 shallot, coarsely chopped
• 350 gr champignons
• 3 tbsp. l (45 gr.) Unsalted butter
• 1/4 Art. dry white wine
• 1 tbsp. l sour cream
• 1 tsp mustard
• Coarse salt and ground black pepper
• Six salmon fillets of 100 gr. everyone without skin
• Wheat flour for rolling
• 3 sheets of puff pastry, thawed if frozen
• 2 tbsp. young spinach leaves
• 1 egg, beaten with 1 tsp. water
• Sour cream sauce with dill and capers, for serving, recipe see below

Sour cream sauce with dill and capers

• 1 tbsp. sour cream
• 2 tbsp. l fat cream
• 2 tbsp. l chopped fresh dill
• 1 tbsp. l capers, without brine
• Coarse salt and ground black pepper

Recipes with similar ingredients: garlic, shallots, mushrooms champignons, white wine, sour cream, mustard, salmon, flour, dough puff, spinach, eggs, cream, dill, capers

Recipe preparation:

1. Preheat the oven to 200 ° C. Place parchment on a baking sheet paper.
2. Put the garlic, shallots and mushrooms in a food processor and finely chop.
3. Heat the butter in a medium skillet over medium heat. Add the chopped mushroom mixture and sauté, stirring time from time, until softened, from 3 to 5 minutes. Mix with white wine; increase heat to high and cook until Do not evaporate the liquid. Turn off the heat, mix with sour cream, mustard, salt and pepper to taste. Let the mushroom mixture cool.
4. Sprinkle salmon fillet with salt and pepper on both sides.
5. On a lightly floured surface, roll the dough into a rectangle measuring 30 by 20 cm., and then cut it into four parts. Put some spinach leaves on the narrow side two layers. Top with salmon fillet and about 2 tbsp. l mushroom mixtures. Lubricate the edges of the dough with a little lezon, top cover with the two remaining layers of dough and press the edges. Place the envelopes on the prepared pan. Repeat with the remaining layers of dough and ingredients.
6. Lubricate Wellington surfaces with the egg mixture and make on top vents with the tip of a sharp knife.
7. Bake the salmon in the dough until golden brown, about 15 minutes. Let rest 5 minutes. Serve Wellington Salmon with Sour Cream sauce with dill and capers.
8. Sour cream sauce with dill и каперсами:В маленькой мискеmix sour cream, cream, dill, capers and add a little salt and pepper.