SALMON WELLINGTON WITH DIJON WHIPPED CREAM

Salmon Wellington with Dijon Whipped Cream image

Provided by barbara lentz @blentz8

Categories Seafood

Number Of Ingredients 14

SALMON WELLINGTON
3 leeks
6 tablespoon(s) butter
1 medium red onion sliced
1/2 cup(s) dry white wine
salt and pepper
2 puff pastry sheets thawed
1 egg beaten with 2 tsp water
3 pound(s) salmon filets skin removed
DIJON WHIPPED CREAM
1 cup(s) heavy cream
1 tablespoon(s) dijon mustard
1 teaspoon(s) salt
1/2 teaspoon(s) white pepper

Steps:

Preheat oven 350 degrees. Trim the leeks and use the tender white and green parts. Clean well and slice into thin slices.
In a skillet melt the butter over medium heat and add the leeks and red onion. Cook about 7 minutes. Add the wine and turn the heat to high and let the liquid cook off. Season with salt and pepper. Remove from heat and set aside.
Unfold the pastry sheet and lay it on a lightly floured surface. Brush one edge with egg wash and overlap the other sheet by 2 inches. Roll out the pastry large enough to enclose the whole piece of Salmon.
Spoon the onions down the middle and place the salmon on top. Fold the pastry over the salmon and brush the edges with more egg wash and press to seal itl
Line a baking sheet with parchment paper and place the wellington seam side down on the baking sheet. Brush the whole thing with egg wash. Bake for 30 to 40 minutes until the pastry is golden brown. Let rest for 15 minutes.
While the salmon is baking make the DIjon whip cream. Pour the cream in a chilled bowl and whisk or beat until stiff peaks form. Fold in the mustard salt and white pepper. Leave in fridge until the ready to use. Serve the salmon with the Dijon whipped cream