Salmon Wellington and Potato Knishes

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Beef Wellington is a traditional english Dish. It consists of beef coated in vegetables, than wrapped in puff pastry and baked.

I’ve never tried making this dish with beef, but I often make it with Salmon and its always a big hit. This is a great dish to make when having guests because its delicious, easy to make and can be presented really beautifully. I usually wrap the salmon in ready-made puff pastry, but this time I made my own dough.

I try to cut down on fatty unhealthy food so my mom mentioned to wrap it in her potato knish dough recipe (which is still not low-fat but has much less oil than the traditional puff pastry). When I have company I always make individualized Wellington’s. They are easier to serve and miniatures always look more elegant.

Boil leeks in water in a medium skillet over medium heat about 8-10 minutes or until softened. Strain all the liquid and set aside.

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Finely chop cilantro and add it to the leek mixture. Add lemon juice, salt and black pepper as well.

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In a food processor or stand mixer, add flour, baking powder, sugar, salt, oil, vinegar and water. Mix for two minutes and transfer dough to a bowl.

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Let the dough rest for 20 minutes.

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Roll dough or puff pastry out into a rectangle. Spoon half the mixture down the center of the dough.

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Place the salmon on top of the mixture and spoon the remaining leeks over the fish.

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Fold over the sides, brush with egg wash and sprinkle sesame seeds on top. Bake on 350 for 30-40 minutes until the pastry is puffed and golden brown.

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Serve alone or with a mushroom/cream sauce.

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Salmon Wellington

Ingredients

  • 3-4 pound salmon fillet
  • 2 trimmed leeks
  • 4 tbsp cilantro
  • 1 tbsp freshly squeezed lemon juice
  • 1 tsp salt
  • 1/2 tsp black pepper

Dough

  • 1 1/2 cups flour
  • 1 tsp baking powder
  • 1 tsp sugar
  • 1 tsp salt
  • 1/2 cup oil
  • 1 tsp vinegar
  • 1/2 cup water

Instructions

  1. Boil leeks in water in a medium skillet over medium heat about 8-10 minutes or until softened. Strain all the liquid and set aside.
  2. Finely chop cilantro and add it to the leek mixture. Add lemon juice, salt and black pepper as well.
  3. In a food processor or stand mixer, add flour, baking powder, sugar, salt, oil, vinegar and water. Mix for two min and transfer dough to a bowl.
  4. Let the dough rest for 20 minutes.
  5. Roll dough on a lightly oiled surface (or puff pastry) into a rectangle. Spoon half the mixture down the center of the dough.
  6. Place the salmon on top of the mixture and spoon the remaining leeks over the fish.
  7. Fold over the sides, brush with egg wash and sprinkle sesame seeds on top. Bake on 350 for 30-40 minutes until the pastry is puffed and golden brown.
  8. Serve alone or with a mushroom/cream sauce.

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Make potato knish’s with the leftover dough. Double dough recipe for the amount shown!

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4 thoughts on “Salmon Wellington and Potato Knishes

  1. This looks amazing I’m gonna try this as part if the foods I’m making for my sons birthday party can you explain how you roll the knish es please?

    • You spoon the potato mixture in a line along the end of the dough. Than you roll the dough over into a log, and seal it. (There should be half a layer of extra dough around knish just to make sure its sealed) Than with the side of your pinky you cut the log into 2 ich pieces. With your index finger press one of the open sides in the center of the knish. This side should be facing up when baking. I hope this helps 🙂

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