Salmon Wellington

Cooking Instructions

SEASON salmon with salt and pepper if desired. Sprinkle with lemon juice. Melt butter in skillet. Add salmon and cook 5 min. or until done. Remove salmon.

ADD mushrooms and onions and cook until tender and liquid evaporates. Cover and refrigerate salmon and mushroom mixture at least 1 hr. or until cooled. (Salmon and mushroom mixture can be refrigerated up to 24 hr.)

THAW pastry sheet at room temperature 30 min. Mix egg and water. Preheat oven to 400°F.

UNFOLD pastry on lightly floured surface. Roll into 14" square and cut into 4 (7") squares. Spoon mushroom mixture in center of each. Remove skin from salmon and place on top. Brush edges of squares with egg mixture. Fold each corner to center on top of salmon and seal edges. Place seam-side down on baking sheet. Brush with egg mixture.

BAKE 25 min. or until golden. Serve with Dilled Cream Sauce.

TIP: Dilled Cream Sauce: Mix 3/4 cup sour cream, 1 tbsp. Dijon mustard and 1 tbsp. chopped fresh dill weed or 1 tsp. dried dill weed (crushed). Makes 3/4 cup.