Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 pound cremini mushrooms, finely chopped (450g)
  • 1 shallot, finely minced (1 medium)
  • 2 cloves garlic, minced
  • 1/4 cup dry white wine, such as Sauvignon Blanc (60 ml)
  • 2 tablespoons fresh thyme leaves, chopped
  • 2 tablespoons butter, unsalted
  • Salt and freshly ground black pepper to taste
  • 1.5 pounds salmon fillet, skin removed, pin bones removed (680g)
  • 1 tablespoon Dijon mustard (15 ml)
  • 1 sheet (14.1 oz or 400g) all-butter puff pastry, thawed
  • 1 large egg, beaten
  • Sea salt flakes (such as Maldon) for finishing (optional)
  • Freshly ground black pepper to taste

Instructions:

  1. Sauté shallot and garlic in olive oil and butter. Add mushrooms and cook until browned and most of the moisture has evaporated. Deglaze with white wine and cook until absorbed. Stir in thyme, season with salt and pepper. Transfer to a bowl, cover and chill in the fridge.
  2. Pat the salmon fillet dry with paper towels. Season with salt and pepper. Spread Dijon mustard evenly over the top of the salmon.
  3. On a lightly floured surface, roll out the puff pastry into a rectangle slightly larger than the salmon fillet. Place the puff pastry on the prepared baking sheet. Spread the chilled duxelles evenly over the puff pastry, leaving a border around the edges. Place the salmon fillet on top of the duxelles.
  4. Fold the puff pastry over the salmon, trimming any excess. Crimp the edges to seal tightly. You can use a fork to create a decorative pattern.
  5. Brush the entire Wellington with the beaten egg. Use a sharp knife to score the top of the pastry in a decorative pattern (this allows steam to escape).
  6. Bake in a preheated oven at 400°F (200°C) for 30-35 minutes, or until the puff pastry is golden brown and the salmon is cooked through (internal temperature of 145°F or 63°C).
  7. Let the Wellington rest for 5-10 minutes before slicing and serving. Sprinkle with sea salt flakes (if using).