Salmon baked in puff pastry, extra festive
Preheat the oven to 200 ° C.
Halve the salmon fillet lengthwise. Sprinkle the pieces with salt and pepper and put them together.
Slice the mushrooms very finely. Heat the butter in a frying pan and fry over medium heat until the liquid has evaporated.
Slice the parsley and chives and mix with pepper and salt through the mushroom mixture. Leave to cool down on a plate until room temperature.
Put the smoked salmon in 3 rows above each other, slightly overlapping, on a piece of cling film of 30 x 40 cm.
Divide the mushroom mixture over it and place the salmon fillet on it. Roll the smoked salmon tightly around the salmon fillet using the cling film.
Roll out the puff pastry on the baking paper from the packaging. Cut the dough to size. Put the salmon on it, remove the foil and fold the dough around it.
The dough may overlap by 1 cm. Press the edges well and place the paper with the seam down on a baking sheet covered with parchment paper.
Roll out the excess dough. Cut out figurines with a protrusion mold and stick them with a little water on the salmon wellington.
Split the egg and beat the egg yolk. Brush the top of the puff pastry with it. The protein is not used.
Fry the wellington in the middle of the oven for about 25 minutes. Remove from the oven and leave to rest for 5 minutes under aluminum foil.
Cut the wellington at the table into thick slices. Yummy! .
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