4 (7 oz.) salmon filets
1 pkg. puff pastry dough
1 large carrot, shredded
1/4 lb. mushrooms, sliced and sauted
1 Tbsp. milk
1 cup dill cream sauce
Salt and pepper to taste
1. Take a pot of water with lemon juice to poach salmon filets, just until almost cooked, not all the way. Take out, drain and set aside.
2. Cut puff pastry into eight equal squares. Take a square and stretch it enough to set a salmon filet on and leave a 1-inch border. Place a layer of mushroom and carrot on top of the salmon. Stretch another pastry square and place on top of the salmon then push down on all sides. Tuck pastry to seal in salmon and vegetables.
3. Baste the Wellington with a wash made from beating the egg and milk together. Place Wellingtons on a baking sheet and bake at 350° until golden brown, about 6-8 minutes. Top with cream sauce and serve.
Yield: 4 servings