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Salmon Wellington

pastry, salmon

1 pound salmon fillet; in 1 piece
8 cups packed fresh spinach; most of 10 oz
1/2 pkg (14 oz pkg) puff pastry; thawed
1 egg yolk
----Stuffing----
12 ounces boneless halibut; cubed
1 egg white
1/2 cup whipping cream
2 tablespoons lemon juice
1 tablespoon chopped fresh chervil or basil
1/4 teaspoon (each) salt and pepper
----Shallot Cream Sauce----
1/2 cup finely chopped shallots; 4 shallots
1/3 cup wine vinegar
1/3 cup whipping cream
1/2 cup cold butter; cubed
pinch pepper

Stuffing: In food processor, whirl cubed halibut with egg white until smooth. Blend in whipping cream, lemon juice, chervil, salt and pepper. Refrigerate in airtight container for at least 1 hour or for up to 4 hours. Cut salmon fillet crosswise into 1/2-inch thick slices; cover and refrigerate. Trim spinach, removing stems; rinse and shake off excess water. In large saucepan, cook spinach, with just the water clinging to leaves, just until wilted. Arrange in single layer on paper towels; pat dry. On lightly floured surface, roll out puff pastry to form 14-inch square. Place on sheet of parchment paper large enough to cover large rimless baking sheet. Cover pastry with spinach, leaving about 1 1/2-inch border at edges. Spread half of the stuffing over spinach; layer with salmon slices, then remaining stuffing. Mix egg yolk with 1 tablespoon water; brush some lightly on uncovered top and side borders of pastry. Starting at bottom edge and using paper as support, roll up, pressing egg-washed top edge onto pastry; fold in sides, pressing together lightly. Place roll and paper on rimmed baking sheet. (Make-ahead: Cover and refrigerate for up to 4 hours; add 10 minutes to baking time.) Brush lightly with egg wash. Bake in centre of 400°F oven for about 30 minutes or until golden and crisp. Shallot Cream Sauce: Meanwhile, in small saucepan, simmer shallots with vinegar over medium-low heat until vinegar is evaporated. Add cream; simmer until reduced by half, about 4 minutes. Whisking constantly, add butter, a few cubes at a time, to make creamy sauce. Add pepper. To serve, trim off ends and cut pastry package crosswise into 8 slices. Pool one-quarter of the sauce onto each warmed plate. Arrange 2 slices per serving over and to side of sauce.

Contributor: Canadian Living Magazine, October, 2001

Yield: 4 servings

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