The idea for Salmon Wellington popped into my mind when I was sent some Black Truffle Paté and Truffle Oil by Crafted Kosher- a company that is no longer in business. The term “Wellington” usually connotes tournedos covered with liver paté and puff pastry. I replaced the beef and liver with salmon fillets, Black Truffle Paté, and fresh spinach; and then wrapped it up in filo dough with truffle oil between the sheets of filo. Salmon Wellington is definitely decadence on a plate.
Fro another salmon recipe, try Baked Poached Salmon.
Prep time: 20 minutes
