Salmon Wellington in Whole Wheat Pastry
Part of my weekly cooking tradition and inspired from https://tasty.co/recipe/puff-pastry-salmon-salmon-wellington . I have changed this recipe by using homemade whole wheat rough puff pastry from Chain Baker https://www.chainbaker.com/sausage-rolls/ . I also wanted to create more of a beef wellington-feel by adding rehydrated dried mushrooms.
Rough puff:
250 grams whole wheat flour
7 oz cold butter. Cut stick into cubes (around 1 tbspn each)
6g salt
100 g cold water. Can switch some of this with vodka.
Egg+water for eggwash
Filling
2 ~6 oz salmon fillets
1 chopped onions
5 cloves chopped garlic
Dried mushrooms, rehydrated and cut into small pieces. Keep the liquid.
Kale, cut very thinly with separate stems and leaves. Can also use spinach as suggested in original recipe
1/3 - 1 cup breadcrumbs. I used freshly ground sourdough bread.
4 oz cream cheese
1/4 cup shredded parmesan
Thyme, basil, and oregano to taste
For the Dough:
For the rough puff follow instructions in recipe above. Good technique is whacking dough to flatten. Also try not to use hands too much in the initial mix. Add more notes next time…
For the Filling:
Salt and pepper the salmon and let it sit as you prepare the rest of the filling
Sauté onions, garlic, and kale stems until onions are translucent.
Add in kale leaves and mushrooms and keep cooking and kale is wilted. Add salt, pepper, and dried herbs at this point.
Add mushroom juice and cream cheese, mix until smooth. Then mix in cheese and breadcrumbs.
Roll pastry into a sheet and cut in half. Further roll each piece so it is big enough for the salmon.
Spread a layer of filling on each sheet, then add on the salmon. Add more filling on top of salmon before sealing. Seal the seam well.
Decorate the top, making sure to have a steam hole.
I baked for 25 minutes at 425, but one of the wellingtons was overcooked. I think it could make sense to cook for longer at a lower temperature. Or, keep salmon refrigerated or slightly frozen before wrapping…