Reviewed: May 21, 2012

Wonderful flavors. Easy to make and it cooked perfectly. Thank you for the recipe.

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0 users found this review helpful

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Reviewed: Apr. 23, 2012

Delicious. I ran out of mayo so I suplimented with sour cream to good effect. Next time I will make individual wellingtons instead of one big one.

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1 user found this review helpful

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MEEMEEBULUGA

Cooking Level: Expert

Living In: Anchorage, Alaska, USA

Reviewed: Feb. 11, 2012

yum

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2 users found this review helpful

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MOMARTIN

Cooking Level: Expert

Living In: Duluth, Georgia, USA

Reviewed: Oct. 6, 2011

A lot of modifications need to be done, but this is a really good base for a recipe. Mayo sauce make easily twice as much as you need. I 'two-thirded' the mayo and mustard and kept the spices the same (so 1c mayo, 1/3c mustard). Would have used left overs for dipping, except to mustardy. Mustard can be cut way back. I love Dijon, but still found it overpowering. Next time I think I'll try a tbs to my 1 c mayo.

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6 users found this review helpful

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jelliB

Reviewed: Jun. 19, 2011

My husband enjoyed this dish very much!

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5 users found this review helpful

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Cherry

Cooking Level: Intermediate

Home Town: Torrance, California, USA

Living In: Suffolk, Virginia, USA

Reviewed: Feb. 5, 2011

Delicious! And simple to make! I used very spicy Coleman's mustard, and much less of it, and loved the teeny bit of the kick. Definitely need about half the mustard/mayonnaise mixture, though. Was thinking about doing this with phyllo to make it a little healthier next time.

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12 users found this review helpful

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cookin

Reviewed: Feb. 3, 2011

The flavors were amazing! Mine were not pretty but that was my fault though, I didn't thaw the dough long enough lol but it still tasted amazing. Thank you!

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13 users found this review helpful

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capewell4

Cooking Level: Expert

Reviewed: Dec. 25, 2010

Turned out better than I expected. Easy to make. I would use a lot less dijon or maybe no mustard at all.

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17 users found this review helpful

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Jessica G

Reviewed: Sep. 27, 2010

This was awesome with a few changes. I used one sheet of dough for the bottom and one for the top. I put the bottom dough on the oven proof dish I was using. I had a large piece of salmon, so I took the skin off and used that it was almost the size of the dough, but not quite. I followed the directions, but used fresh spinach which I tossed in a tablespoon of olive oil first. I covered with the second sheet of dough and pinched all the edges together. I coated with the egg white and topped with a teaspoon of chopped shallots. My company raved about it and insisted on the recipe.

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28 users found this review helpful

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irish

Reviewed: Jun. 5, 2010

this was very yummy! i wrapped the fish in a paper towel for about 30 minutes or so first to remove excess liquid. i used much less mayo mixture than the recipe called for...about 1/2 cup for 1.25 lbs fish. it turned out great, not soggy at all. next time i will use fresh chopped spinach though, easier to deal with and tastes better.

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32 users found this review helpful