Salmon wellington

Ingredients

Directions

• 4-1/2 lbs coho salmon, skinned & filleted
• salt
• pepper
• paprika
• dry, crumbled dill
• worchestershire
• fresh lemon juice

Sprinkle the two salmon fillets with a seasoning mix of salt, pepper, paprika, and dry crumbled dill. Splash on some Worchestershire sauce and fresh lemon juice.

Let the fillets marinate (covered) in the refrigerator for several hours.

• 6 tbsp mayonnaise
• 2 tbsp dijon mustard
• 2 tbsp fresh dill, chopped
• 1 papaya, sliced

Mix the mayonnaise and mustard, and daub mixture on fillets. Then sprinkle with chopped fresh dill.

Layer slices of peeled, ripe papaya over one fillet.

• spinach, trimmed and blanched
• mushrooms, chopped and sauteed
• onions, chopped and sauteed
• nutmeg

Mix spinach, mushroom and onion; and season with nutmeg, salt and pepper. Spread over papaya slices to a depth of 1/2 to 3/4 inches.

Cover one fillet with the other, matching shape to shape.

• 1-1/2 lbs puff pastry
• 1 egg

Roll pastry out in a rectangle 1/8 inch thick. Lay the fish on one side of the pastry, far enough from the edge to fold the pastry over the fish and leave enough to go over the top again. Seal only the ends, leaving at least ann inch between crimped pastry and ends of fish to prevent leaking.

Brush top of pastry with an egg wash (egg yolk and water), and then fold remaining pastry over fish to make two levels of pastry on top.

Crimp and seal all edges using more egg wash to help it stick. Then lay package on oiled baking sheet and bake at 250-375 degrees F for 35 minutes.

To serve hot, allow to cool for at least 20 minutes before slicing. Can also be refrigerated and served cold later. Use a very sharp knife to slice cross-side into serving slices at least 1 inch thick.