Title: Salmon Wellington
Categories: Fish Entree Salmon
Yield: 8 Servings

2	lb	Salmon fillets
		Divide off a 1/4
1/3	c	Cream
		Salt and pepper
2	ts	Lemon juice
		Mince divided off 1/4 and
		Blend in salt and pepper.
		Slice rest of salmon into
		Very thin slices.
1/2	c	Minced onion
1	tb	Butter
		Saute onion in butter and
		Set aside. Combine:
1	tb	Flour
1	tb	Butter
		Saute:
1/2	c	Or 1 can sliced mushrooms
1	tb	Butter
		Add:
1/2	c	Cream

Cook over a medium heat until reduced to half. Add the flour mixture and simmer for 5 minutes. Add lemon juice, salt and pepper. Remove from heat and set aside. 2 7oz pkg puff pastry 5 hard boiled eggs, halved lengthwise. 1 beaten egg Roll out pastry to 12 by 6 inches. Place on greased cookie sheet. Along the centre put half the salmon slices, sauted onions, 1/2 the mushroom mixture, followed by the rest of the salmon slices, two rows of eggs, remaining mushroom mixture, followed by the minced salmon. Cover with the second layer of pastry. Seal edges of the pastry with the beaten egg...seal well! Brush top with the rest of the egg, slash a few holes in the top. Bake at 400 F for 25 minutes. Serves 8 to 10

From: Lindsey Jones Date: 30 Apr 97 National Cooking Echo Ä

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