Frame 18
Recipe courtesy of Robert Irvine

Salmon Wellington

Getting reviews...
  • Level: Intermediate
  • Total: 1 hr 5 min
  • Prep: 30 min
  • Cook: 35 min
  • Yield: 4 servings
Share This Recipe



Lobster bisque sauce:

Vol-au-vent (tart pastry):


  1. Equipment:
  2. A steaming rack
  3. 4-inch circle or biscuit cutter
  4. 3-inch circle or biscuit cutter
  5. Season salmon fillets with salt and pepper. Place a steaming rack in a saucepan or pot and fill with a couple of inches of water. Cover and let salmon steam until the fish flakes. Then set aside to cool.
  6. Begin the lobster bisque sauce. Melt the butter over medium heat in a saucepan, add the shallot saute and saute until translucent. Whisk in the flour to make a roux. Add the brandy and gradually whisk in the stock. Let reduce by half. Whisk in heavy cream and remove from heat.
  7. While the lobster bisque sauce is reducing, make the vol-au-vent.
  8. Preheat oven to 375 degrees F.
  9. Roll out puff pastry dough, and using a 4-inch circle or biscuit cutter, cut out 8 dough rounds. Place 4 of the dough rounds on a lightly greased baking sheet. Using a 3 inch circle or biscuit cutter, cut a concentric circle in the middle of the remaining 4 inch dough rounds to create a half-inch wide circle of dough. These half-inch wide circles of dough are to be used without the 3- inch pieces from the center. Place 1 of these half-inch wide circles of dough on top of each of the rounds already on the baking sheet, matching up the edges. Brush egg wash over the surface of each of the paired dough circles and rounds. Then use a fork to prick through the dough around the perimeter (that is, through each dough circle and into the accompanying round beneath it). Place in the oven and bake until golden brown, about 6 to 8 minutes. The center of each will rise. Remove pastry shells from oven and allow to cool slightly.
  10. Flake the now cooled salmon into chunks and fold sauce into the salmon. (Do not feel compelled to use all of the sauce. The filling should not be too liquid.) Spoon some into each of the pastry shells. Sprinkle with fresh dill and top with 1/4 teaspoon caviar.

Choose a topic to find related recipes.

Fudge Factor

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.