Wellner Family Salmon Ball Food

SALMON WELLINGTON

Steps:

• Preheat the oven to 350 degrees F.
• Melt the butter in a large skillet over medium heat. Add the leeks, red onion and tarragon and saute until the onion mix is soft, about 10 minutes. Add the wine, raise the heat to high and bring to a boil. Let the liquid cook off, add the salt and pepper, and remove from the heat and set aside. Let cool before using.
• Unfold 1 pastry sheet and lay it on a lightly floured surface. Brush 1 edge with the egg wash and overlap the other sheet by 2 inches. Roll the pastry out until it's big enough to fold around the salmon. Spoon the cooled leek mixture down the center of the pastry, place the salmon on top of the leeks and fold the pastry over the salmon. Egg wash the edges to seal and press well. Place the salmon parcel seam side down on a sheet pan. Brush with egg wash and place in the oven for 30 to 40 minutes, until the pastry is puffed and golden brown. Remove from the oven and let sit for 15 minutes before slicing. Slice and serve with Dijon Whipped Cream.
• Pour the cream into a chilled stainless steel bowl and whisk until soft peaks begin to form. Add the mustard, salt and pepper and continue to whisk until stiff peaks form. Refrigerate until ready to use.

SALMON WELLINGTONS

Steps:

• Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
• Place the garlic, shallots and mushrooms in a food processor and pulse to chop finely.
• Heat the butter in a medium skillet over medium heat. Add the chopped mushroom mixture and cook, stirring occasionally, until softened, 3 to 5 minutes. Stir in the white wine; reduce over high heat until the mixture is dry. Off the heat, stir in creme fraiche, Dijon and salt and pepper to taste. Set aside to cool slightly.
• Sprinkle the salmon fillets with salt and pepper on both sides. Set aside.
• On a lightly floured work surface, roll 1 sheet of the puff pastry into a 12-by-8-inch rectangle, and then cut into quarters. Place a small stack of spinach leaves on the short side of two of the quarters. Top with a salmon fillet and about 2 tablespoons of the mushroom mixture. Brush the pastry edges lightly with egg wash, top with the remaining quarters and crimp the edges. Place the packages on the prepared baking sheet. Repeat with remaining puff pastry sheets and ingredients.
• Brush the tops of the Wellingtons with egg wash, and cut vents with the tip of a sharp knife.
• Bake until puffed and golden, about 15 minutes. Let rest for 5 minutes. Serve with Dill-and-Caper Creme Fraiche Sauce.
• In a small bowl, whisk to combine the creme fraiche, cream, dill, capers and some salt and pepper.

SALMON BALLS

Steps:

• Drain salmon well if canned variety.
• Warm cream cheese to room
• temperature and combine with all ingredients.
• Mix very well.
• Chill.
• Roll into balls, roll each ball in a mix of the nuts and parsley. Chill well before serving.

EASY SALMON BALL

Steps:

• Cream all of the ingredients together except for the salmon and parsley.
• Fold into the salmon until well mixed.
• Chill overnight.
• Form into a firm ball and roll in the parsley mixture.
• Chill until ready to serve.
• Can be made up to 24 hours in advance.

SALMON BALL (SPREAD)

Steps:

• Mix salmon with cream cheese, lemon juice, horseradish, and onion.
• Refrigerate until firm.
• Mix parsley and pecans together.
• Form salmon mixture into a ball.
• Roll in pecan-parsley mixture.
• Serve on a plate with your favorite crackers around it.
• If you are not fond of horseradish, I would cut it down to 1 teaspoons.
• (I love the taste of horseradish so I usually add more).

SALMON BALL

Steps:

• In a medium bowl, thoroughly mix cream cheese, onion, horseradish, salt and lemon juice. Mix in the salmon, distributing it evenly throughout. Form mixture into a ball and roll in the parsley. Wrap in plastic and chill in the refrigerator until serving.

BAKED SALMON BALLS

Steps:

• Drain salmon.
• Combine with next six ingredients.
• Form into 25 balls.
• Place on greased cookie sheet.
• Bake in preheated 350 degree oven for 20 minutes.
• Serve as an appetizer w/tartar sauce or as an entree.