Salmon Wellington with Lemon Asparagus Risotto Cakes

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Baked and cutThe recipe for the Salmon Wellington  is based on one that Marlene Sorosky, a food writer I have long admired, developed long ago.  I have changed a few things about how it is put together mainly to remove some of the bulky dough when it is folded over.  The combination of artichokes and mushrooms is a sure winner wherever it is used but by putting the salmon under it, is inspired.  Being a baker, I love the idea of wrapping anything in dough.  It’s like a surprise package for your mouth!  Because of all the wrapping, turning and cutting, I have included a ton of pictures to help guide you.  This may seem like a lot of work, but it is actually done over several days and is amazingly easy for such a fantastic presentation.

These are particularly good for entertaining as they must be frozen solid –  so you can make them a month in advance, wrap well and tuck away in the freezer.  By freezing them solid, the salmon won’t  overcook in the time it takes to bake the puff pastry.   It makes a perfect entrée for entertaining.  Thank you Marlene!

I am including the recipe for the Lemon Asparagus Risotto cakes I designed to go with the Salmon Wellington for a completely make ahead entree.

Salmon Wellington
4 – 5 to 6 ounce salmon fillets
Purchased puff pastry sheets (preferably butter puff pastry)
1 egg yolk mixed with 1 tablespoon milk for glaze

Mushroom Artichoke FillingArrtichoke Filling ingredients1 1/2 tablespoons butter or margarine
4  ounce canned artichoke quarters
1/2 small onion
1/2 pound mushrooms
2 tablespoons Maderia
Salt and Pepper to taste

To dice the onion, remove the paper skin and cut them in half from stem end to root end.  Lay them down on the flat side.  Make 4 or 5 horizontal cuts in the onion as big as you want  your dice  from the bottom to the top.  Cutting Onion 1

Slice vertically 4 to 5 times as big as  you want your dice.Cutting the onion vertically

Dice onion by cutting from the top to the bottom however big you want the dice.  Set aside.Onion, cut

Coarsely cut the artichoke quarters.Artichoke quarters

Artichokes choppedRemove the stems from the mushrooms by cutting or de-stemming.cutting bottom off mushroom

mushroom stemmingSlice the mushrooms.  Then coarsley chop.  Set aside.mushrooms, sliced

Melt the butter in the saucepan.  Butter in panSaute the onions and artichokes until slightly browned.  Artichokes, onions sauteeingAdd the mushrooms and Maderia and cook, sitrring, until most of the liquid is evaporated.  Artichokes, onions, mshrooms sauteeingSeason to taste with salt and pepper.  Remove to a bowl and chill.  Can be made the day before assembly if desired.

Assembly
Salmon Fillets
Puff Pastry
Mushroom Artichoke Filling
Egg Wash

Line a perfectly flat plate with film letting it extend on both sides.  film over roundPlace the salmon on the film. Salt and pepper the fillets.  Divide the filling between the four  fillets.  Place one portion of filling on top of one fillet, pressing somewhat to compact it and make it fit the entire top of the fillet.  Repeat with the other two. stuffed salmon unwrappedWrap the film around the salmon and freeze at least overnight.stuffed salmon wrapped 1

stuffed salmon, wrapped 2

Cut the puff pastry into  7 1/2” x 10” sheets.   Puff cut in halfPlace one frozen fillet,  filling side down, on the pastry.  Stuffed salmon on puff

If the puff pastry is too big, trim it so not more than 1 inch overlaps when both sides are folded. Trimming excess puffFold one end over the salmon.  Brush excess flour off pastry.  Egg wash the edge of the opposite side. Egg washing edge of doughFold it overlapping the other side. Wrapped with flourBrush excess flour off.

Brushing flour off

Trim the top layer only of excess dough in the shape of a V.  Repeat on the other side.Trimming excess doughEgg wash the bottom piece so it will stick when folded.Egg washed V cut

Fold both ends in to completely enclose salmon. Wrapped salmonTurn the package over and with a very sharp knife, lightly score the top in a cross hatch design.  Do not go through the pastry. Scoring the first time

Score the pastry in the opposite direction.Scoring in opposite direction

Glaze the top of the pastry with egg wash.  Egg washingAfter glazing all, go back and glaze again. Completely egg washed Freeze overnight.  For longer storage in the freezer, wrap in film, then overwrap in foil.  They will last several weeks stored in  this manner.

Baking

DO NOT THAW. It is important these be frozen hard so the salmon doesn’t overcook before the pastry gets done.    Place on a baking sheet in a preheated 375 degree oven for 40 to 45 minutes.  Let rest 5 to 10 minutes before serving.  Serve hot.Baked, whole (1 of 1)
Lemon Asparagus Risotto CakesIngredients Lemon Asparagus Risotto Cakes1 pound trimmed asparagus (4 cups cut)
1 tablespoons olive oil
2 large shallots
2 tablespoons olive oil
2 cups Arborio rice
1/4 cup dry white wine
5 cups chicken stock
1 1/2 teaspoons salt
3/4 teaspoon white pepper
1 cup (4 ounces) grated parmesan or sharp asiago cheese
Zest from 2 medium lemons
2 tablespoons lemon juice
Flour, as needed
2 eggs, well beaten
1 cup dried bread crumbs
1/2 cup grated parmesan or sharp asiago
Vegetable oil, as needed

Preheat oven to 400 degrees. Cut asparagus into 2 inch pieces. Toss with 1 tablespoon olive oil. Line a baking sheet with foil or parchment and spread in a single layer on a baking sheet. Roast for 8 to 10 minutes or until somewhat softened but they still have crunch to them. Remember they will continue to cook on the hot tray.Asparagus Lemon Risotto CakesIn the meantime, dice the shallots finely.  Here is the easiest method of doing that.Slicing a shallot for the Lemon Asparagus Risotto Cakes Slicing shallot for the Lemon Asparagus Risotto CakesSlicing shallots for the Lemon Asparagus Risotto CakesSliced shallots for the Lemon Asparagus Risotto CakesHeat the 2 tablespoons olive oil and sauté the shallots until softened, about 5 minutes.Shallots sautéing in oil for the Lemon Asparagus Risotto Cakes Add the wine and cook until the wine evaporates.  Add the rice and saute briefly.   Rice added to pot for the Lemon Asparagus Risotto CakesAdd the stock all at once, stir well, Stock added to pancover the pan and cook at a low boil or simmer for 20 to 25 minutes until the mixture is creamy and the liquid has been absorbed. Pan covered for Lemon Asparagus Risotto CakesStir frequently and keep covered while cooking. This should be more firm than normal risotto so it will retain its shape when molded. Set aside.

When the risotto is cooked, add the 1 cup parmesan or asiago, lemon zest and juice along with the asparagus; Ingredients added to the risotto for the Lemon Asparagus Risotto Cakesstir until completely mixed. Re-season if necessary.   Place plastic wrap directly on top of the risotto and cool completely. Risotto covered with film for the Lemon Asparagus Risotto CakesRinse a 3”x 1” or deeper ring mold in cold water and shake off excess. Press 1/2 cup risotto into the mold and flatten. Risotto being pressed into mold for the Lemon Asparagus Risotto CakesRemove mold. Continue in this manner until all of the cakes have been formed. Refrigerate until very cold and set.Removing mold for the Lemon Asparagus Risotto CakesAssemble the breading station as follows: Place flour in a shallow bowl. Place the  well beaten eggs in a shallow bowl to the right.  Lastly, mix the crumbs and remaining 1/2 cup cheese in the third shallow bowl, placing it to the right of the eggs.Breading station for the Lemon Asparagus Risotto Cakes Dip the risotto cake into the flour, covering the edges completely; shake off excess. Risotto cake in flour for the Lemon Asparagus Risotto CakeDip into the egg, covering completely,Dipped in egg for the Lemon Asparagus Risotto CakesSecond side of risotto cakes dropped in egg then into the breadcrumb mixture.Risotto cake dipped in crumbs for Lemon Asparagus Risotto CakeRisotto cake dipped in breadcrumbs for the Lemon Asparagus Risotto CakesHeat 1/4” oil in a sauté pan. Place risotto cakes in pan without crowding and sauté until golden brown.Frying risotto cakes for the Lemon Asparagus Risotto Cakes Turn and sauté the other side also. Frying risotto cake for the Lemon Asparagus Risotto CakesDrain on paper towels. Continue until all cakes are browned. Cool completely. Place on a foil or parchment lined baking sheet or pan. Cover and refrigerate until needed.

To serve, heat oven to 350 degrees. Heat for 25 to 30 minutes until crisp and heated through.

Yield: 7 or 8 risotto cakes.

Note: These may be made two days ahead and kept chilled.Lemon Asparagus Risotto Cake

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Pastry has not only been my profession, but my passion. If there is anything in particular you would like to see or any questions about baking or pastry, please let me know. Be sure to subscribe so you don't miss a post.

3 thoughts on “Salmon Wellington with Lemon Asparagus Risotto Cakes

    1. hfletcher Post author

      Hi Kim: I also hope you get to try it. Well worth the effort. Our holidays this year are quiet and peaceful. Chicago kids come in January to celebrate our Christmas. Happy New Year to you and I hope it is the best ever.

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