Salmon Wellington

Recipe Name: Salmon Wellington

Story: I started making this recipe as a substitution for Beef Wellington when Forest started having gout. Now we like it even better than Beef Wellington.

Years you've been making it: 10

Author / Creator: Adaptation for an Allrecipes

Submitted by: Suzy (Mom)

Ingredients:

1TBS Kosher salt
2 lbs salmon filets (skin off)
Tsp chopped fresh thyme
Tsp dried oregano
1 tsp chopped fresh basil
2 tsp. dried dill weed
1.5 cups mayonnaise
¾ C crumbled feta cheese
1C frozen chopped spinach, thawed and drained
1 pkg. frozen puff pastry thawed
2 egg whites beaten.

Directions: Cut the salmon in 4 oz. pieces (I usually have the store take the skin off the salmon and cut them into 4 oz. pieces, it really minimizes the labor).
Sprinkle salt on both sides of salmon

Mix all the herbs, mayonnaise and mustard together and spread over the salmon. I have found this recipe makes too much sauce so I spread about 2 TBS over each filet and use the rest as a side condiment.
Sprinkle the feta cheese on top, then layer the spinach on top of the cheese.

Roll out the pastry wide enough and long enough to wrap around the salmon, about ¼ inch in thickness.  I use one roll for 4 filets. Take a fork with a little water and crimp the edges. Cut several slits on top.
Brush with egg white.

Wrap in plastic wrap then tinfoil and freeze.
When ready to cook take out of the freezer for 30 minutes, coat with more egg white.
Cook at 375 for 45 minutes until the pastry is golden brown.

Notes:
This recipe is an adaptation from allrecipes. I have modified it from the original one which was to cook the salmon as a whole filet. I found that to be messy when cutting it into individual servings. So it made more sense to make them into individual servings then you can take as many out of the freezer that you need at one time.

This is one of Forest favorite recipes.