Impress your guests with this exquisite entree. And don’t be intimidated by working with phyllo dough–it’s actually quite easy to use. This recipe is foolproof and can easily be doubled for a party.
Dilled salmon Wellington
- 6 tbsp unsalted butter
- 2 cups finely chopped shallots , about 10 shallots or 250 g
- 1/2 cup dry white wine
- 1/4 tsp salt
- 1 cup finely chopped fresh dill
- 8 sheets phyllo pastry
- 4 salmon fillets , about 180-g each, skin removed
- Preheat oven to 400F (200C). Melt 2 tablespoons (30 mL) butter in a wide frying pan set over medium heat. Add shallots and stir often for 5 minutes. Add wine and salt. Increase heat to medium-high and stir often, uncovered, until wine is absorbed, from 8 to 10 minutes. Remove from heat. Stir in dill.
- Melt remaining 4 tablespoons (60 mL) butter in a microwave or small saucepan. Place a sheet of phyllo on counter. Using a pastry brush, lightly brush with melted butter. Top with second sheet of phyllo. Form salmon into a rectangle by tucking in or rolling under the thin end of fillet. Place a salmon fillet in centre of phyllo so long sides of salmon are parallel to long sides of phyllo. Spread a quarter of dill mixture on top and sides of salmon, then gently press into salmon. Bring 2 long sides of phyllo together over top of salmon. Fold together, accordion-like, until they tightly wrap salmon. You should now have a long thin rectangle. Gently bring up both ends to middle of covered salmon and scrunch together so pastry flares out into ruffles, forming a flower. Place on an ungreased baking sheet. Brush phyllo with melted butter. Repeat with remaining sheets of phyllo, salmon and dill mixture. If making ahead, refrigerate, uncovered, for about 4 hours. Bake in centre of 400F (200C) oven until golden, about 15 minutes. Use a wide metal spatula to remove from sheet.
Nutrition (per serving)
- 35.1 g,
- 39.6 g,
- 36.7 g,
- 3.5 g,
- 476 mg.