Salmon Wellington

• 8 (6 oz.) salmon fillets, cut about 3/4 inch thick
• 1 egg yolk mixed with 1 Tbsp. milk for glaze
• 1 pkg. puff pastry
• 3 Tbsp. butter or margarine
• salt and pepper
• 1 lb. mushrooms, coarsely chopped
• 2 onions, chopped
• 6 Tbsp. dry white wine
• 6 Tbsp. white wine vinegar
• 2 Tbsp. finely chopped shallots
• 1 1/2 c. whipping cream, at room temperature
• 1 tsp. salt
• white pepper
• 2 Tbsp. finely chopped chives or parsley

1. Make mushroom onion filling:
2. Melt butter in a skillet and saute onion until lightly browned.
3. Add mushrooms and cook, stirring, until most of the liquid has evaporated.
4. Season to taste with salt and pepper.
5. Remove to bowl to chill.
6. Filling may be refrigerated up to 2 days or may be frozen.

salmon, egg yolk, pastry, butter, salt, mushrooms, onions, white wine, white wine vinegar, shallots, whipping cream, salt, white pepper, chives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=100939 (may not work)