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Salmon Wellington

Prep Time: 15 minutes
Cook Time: 25 minutes
Resting Time: 5 minutes
Total Time: 45 minutes
Servings: 4
Calories: 1007kcal



  • ¾ cup crème fraiche
  • 1 ½ Tbsp heavy cream
  • 1 ½ Tbsp fresh dill leaves minced (1-1/2 tsp dried dill)
  • 2 tsp brined capers drained
  • Salt and pepper to taste


  • 1 medium garlic clove
  • 1 medium shallot peeled and diced
  • 10 ounces cremini or baby bella mushrooms
  • 2 Tbsp unsalted butter
  • 3 Tbsp dry white wine
  • 2 tsp crème fraiche
  • Hefty ½ tsp Dijon mustard
  • 1 tsp kosher salt
  • ½ tsp freshly ground black pepper
  • 2 six-ounce skinless salmon filets sliced in half crosswise
  • Pinches of salt and pepper
  • All-purpose flour for dusting
  • 2 sheets of frozen puff pastry defrosted and stored in the fridge
  • 1 ½ cups fresh baby spinach leaves
  • 1 large whole egg
  • 1 Tbsp water


  • All ingredients ready? Let's begin!


  • In a small bowl, whisk together the creme fraiche, cream, dill, and capers. Season with salt and pepper to taste. Store in the refrigerator until ready to serve.


  • Remove the salmon fillets from the refrigerator and slice each in half crosswise. Pat dry with paper towels and set aside.
  • Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  • To the bowl of a food processor, add the garlic, shallots, and mushrooms.
  • Pulse to mince everything.
  • In a skillet over medium heat, melt the butter. Add the mushroom mixture and cook until softened, approximately 3 minutes. Add the wine and cook until the wine has evaporated, about 2 more minutes.
  • Turn the heat off and stir in the crème fraiche and mustard. Season with salt and pepper and set aside to cool.
  • Lightly season the salmon fillets on both sides with pinches of salt and pepper.
  • Dust a flat work surface with a little flour. Place one unfolded sheet of puff pastry on the surface and lightly dust the top with a little more flour. Using a rolling pin, roll the pastry out to about an 8-inch x 12-inch rectangle. Cut the pastry sheet into 4 quarters. Do the same with another sheet of pastry.
  • Place equal amounts of spinach leaves in the center of 4 of the rectangles of pastry. Top each layer of spinach with a salmon fillet. Spoon 2 tablespoons of mushroom paste over each fillet.
  • In a small mixing bowl, whisk together the egg and water.
  • Brush the edges of each topped pastry sheet with some egg wash. Place another rectangle of pastry over the salmon fillets and seal the edges together with the tines of a fork. You want a good tight seal.
  • Transfer the filled puff pastry packets to the parchment-lined baking sheet with a spatula or bench scraper. Brush the tops of each packet with the remaining egg wash. Make 3 small slits in the top of each packet with a sharp paring knife.
  • Place the baking sheet inside the oven and bake for 15 minutes until the pastry is golden brown. Remove from the oven and allow the Wellingtons to rest for 5 minutes. Meanwhile, transfer the dill sauce to a small serving bowl with a spoon.
  • Arrange the salmon Wellington packets on individual serving plates with your favorite side dishes and sauce on the side. Serve while still warm.



Calories: 1007kcal | Carbohydrates: 62g | Protein: 32g | Fat: 70g | Saturated Fat: 23g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 33g | Trans Fat: 0.2g | Cholesterol: 141mg | Sodium: 1007mg | Potassium: 898mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1711IU | Vitamin C: 6mg | Calcium: 101mg | Iron: 5mg