Budget Salmon Wellington

Or, how to make 150g of salmon feed 3 people. This was a spur of the moment kind of meal, when Court & her husband invited me to stay for dinner but had no real plans. We searched the fridge and found just enough ingredients to make a delicious, filling supper. Without enough pastry to wrap these, it wasn't a true "Wellington" but we figured it was close enough. I love when random creations like this turn out to be something terrific; I'm sure we all know it doesn't always turn out that way.

Salmon Wellington:
150g salmon, cut into 3 pieces
25 shrimp
1 leek, chopped
1 large carrot, chopped
1/2 cup full cream
1/4 cup cream cheese
dill
salt & pepper
1 block puff pastry
1 egg, beaten

Put the leeks and carrots in a pan with a little bit of margarine and cook for a few minutes until they soften, then add the cream and cream cheese and stir together until melted and at your desired consistency to coat the seafood. Add dill, salt, and pepper to taste.

Next, oil 3 ramekins and line the bottom with shrimp. Layer some sauce on top, then add the salmon, more sauce, another layer of shrimp, and finally the last of the sauce. When I started to run out of the sauce I just added more cream to stretch it out a bit further. Roll out the puff pastry and cut out circles to top the ramekins, then coat with the egg wash. Bake in a 350F/180C oven until the pastry has browned.