Salmon Wellington at Epicurean.com

Salmon Wellington

French Seafood


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Ingredients:

  • 1 salmon fillet, boned and skinned
  • Juice of 1 lemon
  • 2 cups mayonnaise
  • 2 tablespoons horseradish
  • 1/2 teaspoon dill
  • 1 loaf frozen bread dough, thawed
  • 1/3 cup black olives, sliced
  • Mustard Sauce:
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup milk
  • salt and white pepper, to taste2
  • 2 tablespoons prepared mustard
  • 1/4 cup butter
  • 1 tablespoon Madiera

Directions:
Sprinkle salmon fillet with lemon juice. Combine mayonnaise, horseradish and dill. Set aside. Roll bread dough in rectangle 1 inch larger than slamon fillet. Place fillet on dough. Spread with mayonnaise mixture and top with black olives. Roll dough and seal each end. Place on greased baking sheet. Bake at 350 degrees for 45 minutes or until golden brown. Slice and serve with Mustard Sauce.

Mustard Sauce:
Melt 2 tablespoon butter over low heat. Stir in flour and blend well. Add milk slowly and stir constantly until thick and smooth. Salt and pepper to taste. Stir in mustard, 1/4 cup butter and Madiera.
Serves 8 to 10.

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Submitted 6/13/05.
Source: Pacific Northwest Salmon Cookbook
Submitted By: Joy Bowers
ebowers@matnet.com
Salmon Wellington


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