2 lbs. salmon fillets
1/4 c. Half and half
1/2 tsp. pepper
2 drops Tabasco sauce
1 tbsp. butter
1 c. onion, minced
1 tbsp. flour
1 c. mushrooms, sliced
1/2 c. Half and Half
2 tsp. lemon juice
Salt and pepper to taste
1 pkg. puff pastry (enough for two crust pie)
3 eggs, hard boiled and sliced
1 egg, beaten

Divide salmon into two portions of 1 1/2 and 1/2 pound. Put smaller portion in food processor or chop finely, then blend with Half and Half, salt and pepper and Tabasco. Cut the larger portion into very thin slices. Melt butter in a frying pan and saute onion until soft, but not brown. Add mushrooms and more butter if needed. Saute until soft. Blend in Half and Half and flour. Simmer 5 minutes. Add lemon juice. Season with salt and pepper. Remove from heat and set aside. Roll out puff pastry into two pieces 16 x 8 inches.

Place one piece on a buttered baking sheet. Along the center of the pastry, arrange a layer of half the salmon slices. Top with half the sauteed onion and mushroom mixture. Cover with the remaining salmon slices. Top with two rows of hard-boiled egg slices. Spread with remaining onion-mushroom mixture.

Cover with minced salmon mixture. Place second piece of pastry over the layers, brush the edges with beaten egg 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 manner. Preheat oven to 400 degrees and bake 25 minutes. Serve with Sherry Mushroom Cream Sauce, below. Serves 8 to 10.

SHERRY MUSHROOM CREAM SAUCE:

4 tbsp. butter
3 c. mushrooms, sliced
4 tbsp.flour
2 c. Half and Half
4 tbsp. sherry
Salt and pepper

Melt butter in a saucepan and saute mushrooms for 2 to 3 minutes. Mix flour with a 1/2 cup Half and Half. Gradually add flour mixture and remaining 1 1/2 cups of Half and Half to the mushrooms, stirring continuously over medium heat until thickened. Stir in sherry, then season with salt and pepper. Serve hot with Salmon Wellington.