Ingredients:

  • 2 Tbsp Unsalted Butter
  • 2 medium Shallots, finely diced
  • 1 lb Chestnut or Cremini Mushrooms, finely chopped
  • 2 cloves Garlic, minced
  • 1 tsp Fresh Thyme Leaves
  • 4 oz Baby Spinach, wilted and squeezed dry
  • 4 oz Cream Cheese (full-fat) or Boursin (Garlic & Herb), softened
  • 1 Tbsp Fresh Dill, chopped
  • Salt and Black Pepper, To taste
  • 5 lbs Salmon Fillet, skinless, center-cut
  • 2 sheets All-Butter Puff Pastry (store-bought)
  • 1 Large Egg, whisked with 1 tsp water (for egg wash)
  • 1 Tbsp Dijon Mustard (optional)

Instructions:

  1. Prepare and Chill the Duxelles: Melt butter in a large skillet. Add shallots and garlic; cook until softened (3 minutes). Add the finely chopped mushrooms and thyme. Increase heat and cook, stirring frequently, for 8-10 minutes, until all moisture has cooked off and the mixture is thick and dry. Remove from heat.
  2. Combine Filling and Chill: Stir in the well-drained spinach, softened cream cheese or Boursin, dill, salt, and pepper. Mix until smooth and well combined. Transfer the duxelles to a bowl and refrigerate immediately until completely cold (at least 20 minutes).
  3. Prepare the Salmon: Pat the salmon fillet completely dry with paper towels. Season all sides generously with salt and pepper. Brush the top and sides of the salmon with Dijon mustard (if using).
  4. Assemble the Wellington: Place one sheet of puff pastry on a piece of parchment paper. Spread half of the chilled duxelles mixture onto the center, forming a rectangle slightly larger than the salmon, leaving a generous 2-inch border. Place the seasoned salmon fillet on top of the duxelles base.
  5. Seal the Pastry: Spread the remaining duxelles mixture evenly over the top and sides of the salmon. Place the second sheet of puff pastry over the top of the entire assembly. Gently press the edges to seal, then trim the pastry edges to about 1 inch wide. Crimp the edges tightly with a fork or use your fingers to fold them into a neat seam.
  6. Final Chill: Brush the entire Wellington with the prepared egg wash. Place the wrapped Wellington (on the parchment paper) onto a baking tray. Chill in the refrigerator for at least 30 minutes.
  7. Bake: Preheat the oven to 400°F (200°C). Remove the chilled Wellington. Using a sharp knife, make 2-3 small slits on top of the pastry (vent holes). Bake for 25–30 minutes, or until the pastry is deep golden brown and flaky (internal temperature of salmon should reach 145°F or 63°C).
  8. Rest and Serve: Allow the Wellington to rest on the baking tray for 5–10 minutes before slicing and serving.