1 minute read
SALMON MUSHROOMS WELLINGTONS
from Weekly Specials
by Weekly Link
Yield: 6 Wellingtons
INGREDIENTS:
1- 10x15 sheet puff pastry
Dijon mustard
Maple syrup or honey
Baked Salmon, shredded into large pieces
1 white onion, finely chopped
1 clove garlic, crushed
1- 8 oz can mushrooms, finely chopped Salt and pepper, to taste Egg, whisked for egg wash
Mushroom sauce, for serving
Directions
1. Preheat oven to 350° and line a baking sheet with parchment paper.
2. Heat oil in a medium saucepan. Add the onions and cook on low-medium heat, until caramelized. Add the crushed garlic and chopped mushrooms and cook for another 3-5 minutes. Remove from heat and set aside.
3. Cut the puff pastry sheet into 6 large squares. Stretch each square into a rectangle.
4. Smear dijon mustard in the center of each pastry. Add a small drizzle of maple syrup or honey. Top with the mushroom mixture and add the shredded salmon.
5. Fold over each pastry, lengthwise to form long logs. Place seam side down and pinch the two sides closed with a fork.
6. Brush with egg wash. Score the tops of the pastry with a knife to create a crosshatch pattern, or top with sesame seeds.
7. Bake for 25-30 min until golden brown. Serve warm with mushroom sauce.
