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Salmon Wellington
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.
9 users found this review helpful
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Reviewed On:
Oct. 6, 2011
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