Salmon Wellington with Smoked Paprika Tomato Sauce EntréePinot NoirSeafood “The Pinot needed something fatty enough to stand up to the boldness of the wine while not overpowering it at the same time. Salmon was a perfect fit. The mushrooms in the Wellington match with the subtle earthiness of the wine, while the smoke in the tomato sauce accentuates the roasted oak from the barrel aging.” – Harry Wetzel IV, AVV Owner & Head of Operations – Serves 4 to 6 – Ingredients: 4 lb. salmon filet, skin & bones removed. 1 box frozen puff pastry (2 sheets) 8 oz. mushrooms, finely chopped 2 shallots, finely chopped 1 tsp. thyme 1 Tbsp. butter 1 tsp. lemon juice ¼ cup mayonnaise 1 Tbsp. Dijon mustard 28 oz. can of tomato puree 1 Tbsp. finely chopped chives 1 Tbsp. finely chopped basil 1 clove garlic, minced ¼ tsp. red pepper flakes 1 Tbsp. smoked paprika 1 Tbsp. olive oil 1 egg 1 Tbsp. water Salt and pepper Method of Preparation: Place 1 tablespoon of olive oil in a medium pan and place over medium heat, add half of the shallots and garlic. Cook until translucent, stirring often. Add the smoked paprika and the pepper flakes and cook for additional minute. Add the tomato puree, reduce heat to low, stirring occasionally for another 8 minutes. Blend all ingredients together in a blender or food processor until smooth, set aside (can be made 24 hours in advance). Mix mayonnaise, mustard, chives and basil together and set aside (chill if not using right away). Place a medium sauté pan over medium heat, add butter, other half of shallots, thyme and mushrooms. Cook until most of the moisture has evaporated. Stir in lemon juice, and set aside (can be made 24 hours in advance). Defrost the puff pastry and roll out one sheet with a rolling pin to be large enough to place the salmon on with a one inch border. Place the mushroom mixture on top. Generously salt and pepper the salmon filet, and place on top of the mushroom mixture. Cover with the mustard/mayonnaise mixture. In a bowl beat the egg and water together and brush the edges of the bottom layer of puff pastry with the egg wash, and then cover the entire fish with the remaining sheet of puff pastry (rolled out to cover the entire fish). Use a fork to crimp the edges all the way around the fish, cutting off any excess pastry. Transfer pastry to a sheet pan covered with parchment paper and brush the entire pastry with egg wash. Cut a few holes in the top to allow steam to escape. Bake at 375° for 45 minutes to an hour, or until the pastry is a golden-brown color. While the fish is baking reheat the tomato sauce. Remove the fish from the oven and let rest for 5 minutes, cut off the end of the pastry and then slice each serving. Serve with a drizzle of the tomato sauce. Enjoy with a glass of the 2015 Estate Pinot Noir.
