Beef Tongue in Tomato Broth
Salmon Wellington
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Ingredients
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Instructions
- Finely chop the mushrooms with a food processor or by hand.
- In a hot pan, add avocado oil to stir-fry the onion and garlic, continuing with the mushrooms; once they release their juices, add the spinach, season with salt and pepper. Finally, add the cream cheese and mix everything.
- On a surface, spread the puff pastry until it is about
⅛-in (3-4 mm) thick. Measure the salmon pieces and cut enough dough to cover them. - Spread mushroom paste on the puff pastry, place the salmon on top and spread more paste on it. With another piece of dough, cover the salmon and with the help of a fork join the edges. Cut the excess dough; puff pastry may also be used to garnish (optional). Repeat until you have 4 pieces.
- Place the salmon on parchment paper, beat the egg, baste the salmon and sprinkle with flake salt.
- On the Instant Vortex control panel, press Bake , then set temperature to 355ºF (180ºC) and time to 14 Minutes.
- When Add Food appears on the display, add the salmon with the parchment paper.
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