Salmon Wellington

Salmon Wellington
Photo by Laura Johansen


  • 1 17.3-ounce package frozen puff pastry
  • ½ cup dry white wine
  • 14 teaspoons fresh tarragon
  • 6 tablespoons shallots
  • 1 egg
  • ½ cup white wine vinegar
  • 8 tablespoons butter
  • + 1 more ingredients
    • 4 3/4-inch-thick 6-ounce skinless salmon fillets

Preheat oven to 425°F. Roll out each pastry sheet on lightly floured surface to 12-inch square. Cut each in half, forming four 12x6-inch rectangles. Place 1 salmon fillet in center of each rectangle, about 3 inches in from and parallel to 1 short edge. Sprinkle each fillet with salt, pepper, 1 ta...

View full recipe at Epicurious


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