My most memorable dinner.

Tom Uhlenbrock

St. Louis Post Dispatch

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This month's recipe is our salmon Wellington. A shrimp mousse mixture rests on top of a piece of wild King salmon which is then wrapped in puff pastry and baked. We serve the salmon with a raspberry balsamic reduction.

You can also watch a live video presentation of this dish being prepared. The print recipe is below. Click here if you would like to watch the live Salmon Wellington demonstration.

For more recipes from The Inn at Kristofer's go to our recipe archives featuring all of our past recipes of the month.

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Recipe of the Month

Salmon Wellington
with
Raspberry Balsamic Reduction
Serves 6

Six 6 ounce pieces of salmon, skin removed

For mousse
8 ounces of cream cheese, room temperature
4 ounces of poached shrimp, tails removes
2 tablespoons chopped fresh basil or sage,
coarsely chopped
2 cloves of garlic, chopped
a pinch of salt and white pepper

one or two packages of store bought puff pastry
you may have enough with one if you don't want to
make decorations on top of the Wellingtons
one large egg
2 to 3 tablespoons cream

For the Raspberry Balsamic Reduction
3 cups of thawed raspberries
1/2 cup sugar

1/3 cup balsamic vinegar
1/2 cup white wine
1 teaspoon lemon juice
1/3 cup apple or cherry juice
1 tablespoon cornstarch dissolved
in 3 tablespoons water


You will need six pieces of salmon for this recipe. The chefs at Kristofer's cut their own pieces from large salmon filets. You will need six 5 to 6 ounce pieces of salmon. For instruction on skinning and portioning a salmon filet, watch our Salmon Wellington Youtube Video.

To make the mousse Place the shrimp in the bowl of a food processor fitted with a steel blade. Add the room temperature cream cheese, garlic, herbs and salt and pepper. Pulse to combine. To prepare the Wellingtons Thaw the puff pastry according to package directions. In a small bowl, combine the eggs and cream. Have a pastry brush ready. Place a piece of parchment paper on a baking sheet. Place one piece of puff pastry on a lightly floured board. Use a rolling pin to extend and even out the size. Cut two to three rectangular pieces out of the pastry depending on the size of the pastry purchased. Spread some of the mousse on top of each piece of salmon. Place salmon mousse side down onto the middle of the pastry pieces. Brush all sides of the pastry with egg wash. Bring the short side of the pastry up over the salmon followed by the two longer pieces. Flip salmon so smooth side is on top. Do same process with remaining salmon filets and puff pastry. Brush top and sides of the Wellingtons with egg wash. If desired, cut out "decorations" with remaining pieces of puff pastry. Brush top of decorations with egg wash. Preheat oven to 350 degrees. Place Wellingtons on prepared baking pan and place in refrigerator for 15 minutes so pastry chills.

Bake Wellingtons for 25 to 30 minutes in a convection oven or 30 to 35 minutes in a conventional oven. Use an internal meat thermometer to check temperature of the Wellingtons. Insert into the side going half way in. The temperature should read 155 to 160 degrees.
Remove and let rest for 10 minutes before slicing and serving

To make the sauce Sauce can be prepared several days ahead and reheated. Place the thawed raspberries and sugar in the bowl of a food processor. Pulse to combine. Put through a strainer to remove seeds. You should have about 2 cups of puree. Place in a sauce pot and add the white wine, balsamic vinegar, apple/cherry juice, and lemon juice.

Let reduce by about 1/3. Thicken sauce by drizzling in the cornstarch dissolved in the water. Sauce can be made to this point and reheated when ready to serve.

To serve Serve the Wellingtons sliced on a diagonal in a pool of the raspberry sauce. For a garnish, stir fry some vegetables and place behind the sliced Wellingtons . In the photo the chefs have used a mixture of yellow squash, organic kale and carrots.