May ’11: Salmon en Croute with Mushroom Duxelle & Angel Hair Pasta With Smoked Salmon And Dill

  • Salmon en Croute with Mushroom Duxelle
  • Angel Hair Pasta With Smoked Salmon And Dill

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Salmon en Croute with Mushroom Duxelle

I was in Québec and I spotted puff pastry in the grocery aisles.  We had a packet of smoked salmon that we needed to use up.  This is a fancy schmancy salmon wellington recipe adapted from Laura Calder (one of my most favourite Canadian Food Network chef)😆

Mushroom Duxelle

Ingredients:

Mushroom, stemmed and finely diced………………………..1 pound
Shallots……………………………………………….3-4
Garlic, chopped……………………………………1 tablespoon
Butter…………………………………………………..2 tablespoons
Olive Oil…………………………………….…………1 tablespoons
Crème fraîche…………………………….…………1/4 cup [substitute with 0% Greek Yogurt]
Chopped dill………………………………………….3-4 tablespoons

Method:

  1. Heat butter in a large skillet over medium heat. Add shallots and garlic.  Cook, stirring occasionally, until softened, 3 to 4 minutes.
  2. Add olive oil in the skillet then add mushrooms and cook, stirring occasionally, until liquid released by mushrooms has evaporated and mushrooms are tender.
  3. Add crème fraîche, salt, pepper and stir well. Just before serving, stir in a bit of dill, then sprinkle some over the top as a garnish. Serve at room temperature.

Salmon en Croute

Adapted from http://www.foodnetwork.ca/recipes/Main/Eggs-Dairy/recipe.html?dishid=9064

Ingredients

Salmon

Salmon filet……………………………..1, about 1-1/2 pounds/750 g [substitute with smoked salmon]
Asparagus, trimmed………………..1 pound
Crème fraîche…………………………..1/4 cup
Chopped fresh dill…………………….3 to 4 tablespoons
Lemon zest……………………………….of 1 lemon
Puff pastry sheets…………………….1 pound (2 sheets)

Glaze

Egg, lightly beaten …………………..1

Directions:

  1. Skin and bone the salmon and set aside. Heat the oven to 450°F\230°C.
  2. Cut the tips off the asparagus, and poach in boiling salted water until tender, 3 to 5 minutes. Drain well, refresh in ice-cold water, then drain again, leaving to sit so that all the water comes off. Purée and stir through the cream, dill, and lemon zest, to blend. Season with salt and pepper and set aside.
  3. Lay the puff on a damp baking sheet with the long edge facing you. Lay the salmon on the pastry, like a picture in its frame. Season with salt and pepper. Lay the raw stems of asparagus on top of the salmon, like pencils. Spread the purée mixture over top.
  4. Brush the margins with the egg wash. Lay the top pastry over the salmon and press the edges to seal, like a giant ravioli. Trim the edges, leaving a 1-inch/2.5 cm border. Press with the tines of a fork, then, with the dull edge of a knife, scallop the edges. Make two or three slits in the top to allow steam to escape. Brush all over with the egg-wash glaze and bake until puffed up and golden brown, about 20 minutes.
  5. Remove from the oven and let cool five minutes before slicing to serve. This dish is also good at room temperature.

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Angel Hair Pasta With Smoked Salmon & Dill

Basically just threw together all the leftover ingredients and spread some cheese on top then bake🙂

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