Salmon Wellington w/ Cranberry Horseradish Sauce
Total Time
Prep: 20 min. Cook: 30 min.
Makes
4 servings
Ingredients
tablespoon kosher salt
1 pound salmon fillets
1 teaspoon chopped fresh thyme
1/2 cup cranberry mustard
2 teaspoons prepared horseradish,
2 Tablespoons cream cheese, softened
1 garlic clove, minced
1/2 of a sweet red pepper, very thinly sliced
1 (17.5 ounce) package frozen puff pastry, thawed
1 egg white, beaten
~Sauce~
1/2 cup sour cream, room temp
2 teaspoons cranberry mustard
1/2 teaspoon prepared horseradish
pinch salt and pepper
Directions
Preheat an oven to 375 degrees F
Sprinkle salt and pepper on both sides of the salmon. Mix the garlic, cream cheese and mustard in a small bowl and spread over the salmon, then add the red pepper..
Roll the pastry out wide enough and long enough to wrap around the salmon, about 1/4 inch thickness. Place the salmon in the center of the pastry and fold the pastry over the salmon. Place the roll seam-side down on a baking sheet. Cut several small slits in the pastry to allow steam to escape. Brush the egg white onto the pastry.
4.Bake in the preheated oven until the pastry is golden brown and the salmon flakes easily with a fork, about 45 minutes.
