Ingredients:

  • 2 Tbsp unsalted butter
  • 2 medium shallots, finely minced
  • 12 oz mixed mushrooms (e.g., button, chestnut, shiitake), finely chopped
  • 2 Tbsp dry white wine or dry sherry (optional)
  • 2 Tbsp fresh dill, chopped
  • 3 Tbsp crème fraîche (full fat)
  • Sea salt and freshly ground black pepper, to taste
  • 4 centre-cut salmon fillets (approx. 6 oz each), skinless
  • 1 sheet store-bought puff pastry, all-butter preferred
  • 1 large egg yolk
  • 1 tsp milk or water
  • 1 tsp sesame seeds or flaky sea salt (optional, for garnish)

Instructions:

  1. Melt 2 Tbsp butter over medium heat. Add the minced shallots and cook until soft and translucent (2-3 minutes).
  2. Add the finely chopped mushrooms and a pinch of salt. Increase the heat to medium-high and cook vigorously, stirring often, until all moisture has evaporated and the mushrooms are browned (about 8–10 minutes).
  3. Pour in the white wine (if using) and scrape up any bits; cook until the liquid has completely evaporated. Remove the pan from the heat.
  4. Stir in the crème fraîche and chopped dill, and season generously with salt and pepper. Transfer the duxelles mixture to a flat plate and chill completely in the fridge for at least 15 minutes.
  5. Preheat the oven to 400°F (200°C). Pat the salmon fillets very dry with paper towels and season generously on all sides with salt and pepper.
  6. Lay the thawed puff pastry sheet onto a parchment-lined baking sheet. Spread the chilled duxelles mixture down the centre of the pastry, forming a strip roughly the width of the salmon fillets.
  7. Lay the four seasoned salmon fillets on top of the duxelles, end-to-end, leaving at least a 2-inch border of pastry on all sides. Combine the egg yolk with the milk/water to create the egg wash.
  8. Brush the edges of the pastry with the egg wash. Fold the long sides of the pastry over the salmon, ensuring they overlap slightly in the middle. Crimp and seal the edges firmly.
  9. Flip the Wellington over so the seam is underneath. Brush the entire surface with the remaining egg wash, score the pastry lightly for ventilation, and sprinkle with flaky salt or sesame seeds. Chill the assembled Wellington for at least 30 minutes.
  10. Bake the chilled Salmon Wellington for 25–30 minutes, or until the pastry is deeply golden brown and puffed. The internal temperature of the salmon should register 140°F (60°C).
  11. Remove from the oven and allow the Wellington to rest on the baking sheet for 5 minutes before slicing and serving.