"cathyxyz" > wrote in message
...
> Found this while mooching around on the net.... sounds good and I'm
> gonna give it a try tonight. Was thinking of adding a bit of rosemary
> and a bit of garlic, of course . What ya'all think?
>
> Salmon Wellington
>
> 2 1/5 pounds Salmon fillets ; 2 equal sized, skinned
> 4 ounces Chestnut Mushrooms ; sliced
> 4 Green Onions ; chopped
> 4 ounce Shrimps ; chopped
> 1 sheet Puff Pastry
>
>
> Pre-heat 350F
>
> 1. Roll pastry until large enough to completely enclose salmon. Lay 1
> fillet on pastry and cover with chopped shrimp, mushrooms & green onions
> and lay second fillet on top.
> 2. Wrap with pastry using beaten egg to seal. Trim pastry & slash top to
> decorate. Brush with egg and cook in center of oven for 45 - 60 minutes
> until pastry is brown and salmon is cooked.


Hmmm ... not bad sounding at all. Worth a go.

I'm thinking though that as others have said rosemary is too strong. Dill
would be my choice. Also, I think I would make a shrimp mousse instead of
chopping the shrimp. I'd toss the peeled shrimp into a food processor and
blend it to a thick paste with some heavy cream, an egg and some white
truffle oil if I had any. S&P to taste.

Paul