Dilled Salmon Wellington

Total Time: 2 hrs 11 mins Preparation Time: 1 hr 41 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 6 tablespoons unsalted butter
• 2 cups finely chopped shallots (about 10)
• 1/2 cup dry wine
• 1/4 teaspoon salt
• 1 cup dill, finely chopped
• 8 sheets phyllo pastry
• 24 ounces salmon fillets, skin removed

Recipe

• 1 preheat oven to 400°f.
• 2 melt 2 tbsp butter in a wide frying pan over medium heat.
• 3 add shallots, cook and stir 5 minutes.
• 4 add wine and salt.
• 5 increase heat to medium -high and stir often until wine evaporates, 8 - 10 minutes.
• 6 remove from heat.
• 7 stir in dill.
• 8 melt remaining 4 tbsp butter in microwave or small saucepan.
• 9 place a sheet of phyllo on counter. keep the rest of the phyllo covered with a damp towel.
• 10 using a pastry brush, lightly brush with melted butter.
• 11 top with second sheet of phyllo.
• 12 form salmon into a rectangle by tucking in or rolling under thin end of fillet.
• 13 place salmon fillet in centre of phyllo so long sides of salmon are parallel to long sides of phyllo.
• 14 spread with 1/4 of dill mixture on top and sides of salmon, then gently press into salmon.
• 15 bring long sides of phyllo together over top of salmon.
• 16 fold together accordion-like until they tightly wrap around salmon.
• 17 you should now have a long thin rectangle.
• 18 gently bring up both ends to middle of covered salmon and scrunch together so pastry flares out into a ruffle, forming a flower.
• 19 place on ungreased baking sheet.
• 20 brush phyllo with melted butter.
• 21 repeat process with remaining salmon, dill & phyllo.
• 22 may be refrigerated at this point up to 4 hours.
• 23 bake in 400°f oven until golden about 15 minutes.
• 24 use a wide metal spatula to remove from baking sheet.