| Level: | Intermediate |
| Total: | 1 hr |
| Active: | 45 min |
| Yield: | 6 servings |
Ingredients
- 1 clove garlic
- 1 shallot, roughly chopped
- 12 ounces cremini mushrooms
- 3 tablespoons unsalted butter
- 1/4 cup dry white wine
- 1 tablespoons creme fraiche
- 1 teaspoon Dijon mustard
- Kosher salt and freshly ground black pepper
- Six 3-ounce center-cut salmon fillets, skinless
- All-purpose flour, for dusting work surface
- 3 sheets puff pastry, defrosted if frozen
- 2 cups baby spinach leaves
- 1 egg, beaten with 1 teaspoon water
- Dill-and-Caper Creme Fraiche Sauce, for serving, recipe follows
- 1 cup creme fraiche
- 2 tablespoons heavy cream
- 2 tablespoons chopped fresh dill
- 1 tablespoon capers, drained
- Kosher salt and freshly ground black pepper
Instructions
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- Place the garlic, shallots and mushrooms in a food processor and pulse to chop finely.
- Heat the butter in a medium skillet over medium heat. Add the chopped mushroom mixture and cook, stirring occasionally, until softened, 3 to 5 minutes. Stir in the white wine; reduce over high heat until the mixture is dry. Off the heat, stir in creme fraiche, Dijon and salt and pepper to taste. Set aside to cool slightly.
- Sprinkle the salmon fillets with salt and pepper on both sides. Set aside.
- On a lightly floured work surface, roll 1 sheet of the puff pastry into a 12-by-8-inch rectangle, and then cut into quarters. Place a small stack of spinach leaves on the short side of two of the quarters. Top with a salmon fillet and about 2 tablespoons of the mushroom mixture. Brush the pastry edges lightly with egg wash, top with the remaining quarters and crimp the edges. Place the packages on the prepared baking sheet. Repeat with remaining puff pastry sheets and ingredients.
- Brush the tops of the Wellingtons with egg wash, and cut vents with the tip of a sharp knife.
- Bake until puffed and golden, about 15 minutes. Let rest for 5 minutes. Serve with Dill-and-Caper Creme Fraiche Sauce.
- In a small bowl, whisk to combine the creme fraiche, cream, dill, capers and some salt and pepper.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 442 |
| Total Fat | 32 g |
| Saturated Fat | 13 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 22 g |
| Cholesterol | 116 mg |
| Sodium | 564 mg |
Reviews
Very easy to follow. My salmon Wellington came out amazing.
Delicious and easy
This was very good! I made it for our New Year’s Eve dinner along with pine nut couscous and mixed greens salad. We all enjoyed it and I’ve had requests to make it again. I’ve passed the recipe to other family members who also said it is delicious and easy to make.
I didn’t make the sauce but the dish is delicious! I have to get used to using the frozen pastry, that was challenging. I used shiitake mushrooms and my “meat and potatoes” husband really enjoyed this dish.
We love this recipe. Perfect for guests as we can assemble and put in fridge until 25 minutes before dinner. Baking time is about 23 minutes. Mashed potatoes are a good accompaniment.
This was absolutely delicious! Clean plates from all, will definitely be making again!
My husband and I tried this recipe and it is simply super delicious! We are definitely going to have this recipe in our weekly meal rotation.
Excellent recipe! The mushroom/garlic/shallot combination is awesome!
Made these with extra garlic and shallots and drizzled a bit of truffled oil over the salmon for moisture and served them with a brown butter lime basil sauce, they were to die for! Everyone freaked! Will make again for sure!
This is really yummy, but the sauce needed more oomph. I added a good squeeze of lemon juice and some of the juice from the capers along with a small pinch of sugar to offset all the acidity going on in there.