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[quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous]If you want a Wellington option that is not beef, do salmon Wellington[/quote]

Salmon Wellington with a crab layer is delicious![/quote]

I made it loosely based on this recipe but individual ones and didn't make the sauce. 
https://foldedsteel.com/blogs/recipes/salmon-en-croute?fbclid=IwY2xjawOpOTBleHRuA2FlbQIxMQBzcnRjBmFwcF9pZBAyMjIwMzkxNzg4MjAwODkyAAEeLpdZfibKnBh88n__JiKu9igyAccgveGihOsSyVfAx5y-MwoQ9CL3lXDVj5Q_aem_gxE3B5nykp-v5owZOCcOtg[/quote]

When you made this how did you keep pastry from getting soggy as salmon cooked? Or does pastry soak up the salmon juice?[/quote]

I don't remember it being a problem. I made individual ones, so there was more pastry. [/quote]

Making this weekend for family. Thank you for posting recipe link![/quote]

Ina's seafood lasagna. Make it ahead with a salad. Reheat the lasagna along with some garlic bread, and it's ready in 30 minutes. Add Christmas crackers at each seat to make it festive.[/quote]

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