Ingredients:

  • 1 tbsp olive oil (15 ml)
  • 1 shallot, finely chopped (about 1/2 cup, 50g)
  • 8 oz cremini mushrooms, finely chopped (225g)
  • 1 clove garlic, minced
  • 1 tbsp fresh thyme leaves, chopped
  • Salt and freshly ground black pepper to taste
  • 1 tbsp butter, unsalted (15g)
  • 5 oz baby spinach (140g)
  • Pinch of nutmeg
  • Salt and freshly ground black pepper to taste
  • 4 (6 oz) salmon fillets, skin removed, pin bones removed (170g each)
  • Salt and freshly ground black pepper to taste
  • 1 sheet (14.1 oz) puff pastry, thawed (400g)
  • 1 egg, beaten
  • Optional: Dijon mustard
  • Optional: Lemon wedges

Instructions:

  1. Prepare the Duxelles: Sauté shallots in olive oil, then add mushrooms, garlic, and thyme. Cook until mushrooms are softened and most of the moisture has evaporated. Season with salt and pepper. Cool completely.
  2. Prepare the Spinach: Melt butter in the same skillet. Add spinach and cook until wilted. Season with nutmeg, salt, and pepper. Squeeze out excess moisture. Cool slightly.
  3. Prepare the Salmon: Pat salmon fillets dry. Season with salt and pepper. Optionally, spread a thin layer of Dijon mustard on top.
  4. Assemble the Wellington: Roll out the puff pastry on a lightly floured surface. Cut the pastry into 4 equal rectangles, large enough to wrap the salmon. Place a layer of spinach on each pastry rectangle, followed by a layer of duxelles. Place the salmon fillet on top.
  5. Wrap the Wellington: Carefully wrap the pastry around the salmon, sealing the edges tightly with a fork. Trim any excess pastry.
  6. Chill the Wellington: Place the assembled Wellingtons on a parchment-lined baking sheet and chill for at least 30 minutes (this helps prevent the pastry from shrinking during baking).
  7. Bake the Wellington: Preheat oven to 400°F (200°C). Brush the Wellingtons with egg wash. Cut a few slits in the top of the pastry to allow steam to escape.
  8. Bake the Wellington: Bake for 30-35 minutes, or until the pastry is golden brown and the internal temperature of the salmon reaches 145°F (63°C).
  9. Rest and Serve: Let the Wellingtons rest for 5-10 minutes before serving.