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Salmon Wellington

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Ingredients
  Kasha/Cracked wheat 1⁄2 Cup (8 tbs), cooked
  Water 1 Cup (16 tbs) (As Required)
  Canned red salmon 16 Ounce, drained, boned and flaked (1 Can)
  Sour cream 1⁄2 Cup (8 tbs)
  Butter/Margarine 1⁄4 Cup (4 tbs), melted
  Lemon juice 1 Tablespoon
  Salt 1⁄4 Teaspoon
  Crescent roll 1 , refrigerated (1 Package)
  Hard-cooked eggs 2
  Flour 1 Tablespoon (As Needed)
Directions

GETTING READY
1) Preheat the oven to 375°F
2) In a medium bowl, mix together salmon, kasha, sour cream, butter, lemon juice, and salt.
3) Stir the salmon mixture until well mixed.

MAKING
4) On a clean working board, lightly dust little flour.
5) Spread the crescent dough roll, but do not separate into triangles.
6) Unroll into a 15 x 10-inch rectangle; press dough together at seams.
7) Put the dough on a baking sheet.
8) Place half the salmon mixture in the center of dough, leaving a 1-inch margin on each end.
9) Make a layer of overlapping egg slices down center of filling.
10) Spread the egg slice with remaining salmon mixture.
11) Wrap by bringing up the sides of dough over top of salmon and pinch edges and ends together.

FINALIZING
12) Put another baking sheet upside down on top of the roll.
13) Invert both the baking sheet, so roll is on new baking sheet.
14) Take off the top-baking sheet.
15) Bake in the oven for 20 to 25 minutes until dough is browned.

SERVING
16) Slice Salmon Wellington about 1-inch thick and serve with small mixed salad if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Feel: 
Crispy
Method: 
Baked
Ingredient: 
Salmon
Interest: 
Everyday
Preparation Time: 
40 Minutes
Cook Time: 
25 Minutes
Ready In: 
65 Minutes
Servings: 
4

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