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Salmon Wellington
Salmon Wellington
You'll need:
1lb.(approx.) Salmon fillet, skinned and trimmed to measure about "8x4"
One pie crust(from your store's refrigerator section, the kind you unroll)
One or two large portabello mushrooms, sliced
Fresh sprigs of rosemary and thyme
salt and pepper
olive oil
One well beaten egg
Preheat oven to 350-375F
Lay the pie crust on a oiled cookie sheet.
Lay some sprigs of the herbs down the center of the pie crust from left to right, to cover an area the size of the salmon.
Then lay half of the mushrooms over the herbs.
Now lay the salmon over the mushrooms, the rest of the mushrooms on the salmon, and the rest of the herbs on the mushrooms.
Drizzle with your best olive oil.
Now, fold the pie crust over and seal with the beaten egg.
Finish by brushing the outside with the beaten egg.
Make a couple of small slits in the crust for the steam to escape.
Bake until the crust is brown, about 35-40min
Let stand for 5min.
Serves 2-4
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