Salmon Wellington

Salmon Wellington

2 1/2 lb. salmon fillet

1/3 C. lemon juice

1/3 C. white wine

1 C. water

1 lb. fresh spinach

1/3 C. mayonnaise

1/3 C. feta cheese

1 sheet puff pastry

Poach salmon fillet in lemon juice, white wine and water. Drain well.

Boil spinach. Drain well. In mixing bowl, combine mayonnaise and feta cheese. Mix with spinach.

Roll puff pastry sheet on a floured board.

Spread spinach and mixture on pastry. Place salmon on top of spinach and mixture on pastry. Fold edges of pastry over salmon to seal.

Place loaf, seam side down, on greased baking pan. Brush top with egg was (egg mixed with a bit of water).

Bake in 375 F. oven for 15 to 20 minutes until golden brown. Serve Immediately.

Caribe Restaurant

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