The 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.