Description
Elegant individual portions of salmon wrapped in buttery puff pastry with a savory mushroom duxelles.
Ingredients
Scale
- 4 center-cut salmon portions (4–6 oz each), skin removed, patted dry
- 1 sheet puff pastry, thawed, cut into 4 squares
- 1/2 cup crème fraîche or crème fraiche-style yogurt
- Zest and 1 tbsp juice of 1 lemon
- 2 tbsp fresh dill, finely chopped
- Salt and white pepper to taste
- 8 oz cremini or button mushrooms, very finely chopped
- 1 small shallot, minced
- 1 tbsp unsalted butter
- 1 tsp olive oil
- 1 tbsp dry white wine or sherry (optional)
- 1 egg, beaten (egg wash)
- 1 tbsp whole-grain mustard or Dijon
- Fresh lemon wedges, microgreens or dill fronds to serve
Instructions
- Prepare the mushroom duxelles by warming a skillet over medium heat, adding butter and oil, and sautéing shallot until translucent. Stir in mushrooms and cook until moisture evaporates and mixture turns deep brown.
- Season the salmon by patting dry, seasoning with salt and pepper, and brushing a thin layer of mustard on the sides that will contact the pastry.
- Assemble by rolling out pastry squares, placing duxelles on each, and adding a salmon portion on top.
- Fold the pastry edges over the salmon, brush with egg wash, and score a small vent on top before chilling for 15 minutes.
- Finish by preheating the oven to 425°F (220°C), brushing parcels with egg wash, and baking until pastry is golden and salmon reaches desired internal temperature.
- Make the lemon-dill crème by whisking together crème fraîche with lemon zest, juice, dill, and salt; chill briefly.
- Rest the Wellingtons for 3 minutes before plating with a pool of lemon-dill crème and garnish with dill fronds.
Notes
Chill the pastry and work on a cold surface to prevent leakage. Brush the pastry with egg wash twice for a glossy finish.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg