Salmon Wellington Recipe

• 8 x (6 ounce) salmon fillets, cut about 3/4" thick
• 1 x Egg yolk mixed with
• 1 Tbsp. Lowfat milk for glaze
• 1/2 lb (2 sticks) butter, cool & cut into pcs for food processor, room temp. for mixer
• 8 ounce Cream cheese, cool & cut into pcs for food processor, room temp-mixer
• 2 c. All-purpose flour
• 3 Tbsp. Butter or possibly margarine
• 8 ounce Artichokes bottoms, liquid removed
•     & coarsely minced
• 1/4 c. Maderia wine
•     Salt & pepper
• 1 lb Mushrooms, coarsely minced
• 1 x Onion, minced
• 6 Tbsp. Dry white wine or possibly imported dry vermouth
• 6 Tbsp. White wine vinegar
• 2 Tbsp. Finely minced shallots or possibly onion
• 1 1/2 c. Whipping cream, room temp
• 1/4 x -1/2 ts salt
•     White pepper
• 2 Tbsp. Finely minced chives or possibly parsley

Directions