Recipe by Executive Chef Marc Lyons, Queen’s Landing

Yields1 Serving

Salmon Preparation
 Egg Wash
 2 cups Dried Apricots, minced and soaked in hot water for 15 minutes and drained
  cup White Wine Vinegar
 2 cups Water
 ¼ cup White Table Sugar
 Pickling salt to taste
Apricot Preserve Ingredients
 2 tbsp Oil
 1 tsp Ginger, minced
 1 tsp Garlic, minced
 1 tbsp Black Mustard Seed

1

• Place salmon in late harvest wine and vacuum seal for 24 hours
• Take out of bag and allow to air dry for 24 hours, uncovered
• Slice into 2-inch cubes and wrap in puff pastry
• Brush with egg wash and portion to desired size
• Bake at 375˚ for 10 to 15 minutes (until golden brown)

2

• 2 tablespoons of oil
• 1 teaspoon of ginger, minced
• 1 teaspoon of garlic, minced
• 1 tablespoon of black mustard seeds

Add above ingredients into a heated 2-quart sauce pot, sauté until opaque.

3

• 2 cups of dried apricots, minced and soaked in hot water for 15 minutes and drained
• 1/8 cup of white wine vinegar
• ¼ cup of white table sugar
• 2 cups of water
• Pickling salt to tasteThen add above ingredients and simmer on low heat, stirring occasionally for 1 hour.

4

Top salmon wellington with apricot preserve and serve with Château des Charmes 2017 Vidal Icewine.

Ingredients

Salmon Preparation
 Egg Wash
 2 cups Dried Apricots, minced and soaked in hot water for 15 minutes and drained
  cup White Wine Vinegar
 2 cups Water
 ¼ cup White Table Sugar
 Pickling salt to taste
Apricot Preserve Ingredients
 2 tbsp Oil
 1 tsp Ginger, minced
 1 tsp Garlic, minced
 1 tbsp Black Mustard Seed

Directions

1

• Place salmon in late harvest wine and vacuum seal for 24 hours
• Take out of bag and allow to air dry for 24 hours, uncovered
• Slice into 2-inch cubes and wrap in puff pastry
• Brush with egg wash and portion to desired size
• Bake at 375˚ for 10 to 15 minutes (until golden brown)

2

• 2 tablespoons of oil
• 1 teaspoon of ginger, minced
• 1 teaspoon of garlic, minced
• 1 tablespoon of black mustard seeds

Add above ingredients into a heated 2-quart sauce pot, sauté until opaque.

3

• 2 cups of dried apricots, minced and soaked in hot water for 15 minutes and drained
• 1/8 cup of white wine vinegar
• ¼ cup of white table sugar
• 2 cups of water
• Pickling salt to tasteThen add above ingredients and simmer on low heat, stirring occasionally for 1 hour.

4

Top salmon wellington with apricot preserve and serve with Château des Charmes 2017 Vidal Icewine.

Late Harvest Cured Salmon Wellington with Dried Apricot and Chili Preserve
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