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Bon Appétit

Salmon Wellington

4.4

(124)

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Salmon WellingtonLaura Johansen

In the book American Gourmet, Jane and Michael Stern describe beef Wellington as a "lardaceous dish" that is "rich beyond reason." The pastry-wrapped beef was the ultimate in dinner-party fare in the sixties. In our re-creation, salmon fillets cook in frozen puff pastry sheets, which arrived in the seventies.

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