Salmon Wellington

Divide salmon into two portions of 1 1/2 and one-half pounds and put the smaller portion through a meat grinder or chop finely, then blend with whipping cream, salt and pepper. Cut the larger portion into very thin slices. Melt butter in a frying pan and saute onion until soft but not brown. Remove from heat and set aside. Prepare beurre manie by combining flour, butter. salt and pepper. Blend well. Melt butter in a frying pan and sauti mushrooms. Add whipping cream and cook over medium heat, stirring constantly, until the liquid is reduced by half. Stir in the beurre manii and simmer for five minutes. Add lemon juice. Season with salt and pepper to taste. Remove from heat and set aside. Roll out puff pastry into two pieces, each 12 by 6 inches. Place one piece on a buttered baking sheet. Along the centre of the pastry, arrange a layer of half the salmon slices. Top with the sautied onions, then with half of the mushroom mixture. Cover with remaining salmon slices. Top with two rows of hard cooked egg halves. Spread with remaining mushroom mixture. Cover with minced salmon mixture. Place the second piece of pastry over the layers, brush the edges with beater, and seal well. Brush the top of the pastry with beaten egg and use a fork to punch several holes in the pastry in a decorative pattern. Preheat oven to 400F and bake for 25 minutes. Make sherry mushroom cream sauce (see recipe below) to accompany this dish. Serves four generously. Sherry-Mushroom Cream Sauce 2 tbsp butter 1 1/2 cups mushrooms, sliced 2 tbsp flour 1 cup light cream 2 tbsp whipping cream 2 tbsp sherry Salt and pepper Melt the butter in a saucepan and sauti mushrooms for two to three minutes. Stir in flour, then gradually pour in the light cream stirring continuously over medium heat until thickened. Stir in the whipping cream and sherry, and season with salt and pepper to taste. Makes about 2 1/2 cups.