Rustic Salmon Wellington

I would guess most people have heard of Beef Wellington but that's about as far as their understanding goes. It's just some fancy pants dish that they would probably like. It has beef in it after all.  Because we are food nerds, and like to tinker, we took the classic flavors and textures of Beef Wellington and transformed them into a rustic preparation for salmon. Use any mushroom you like — white button, cremini or mixed wild mushrooms are all good choices.

Ingredients

3 1/2 tablespoons unsalted butter 

1/2 pound mushrooms very finely chopped

2 shallots finely chopped

2 teaspoons chopped fresh thyme  or 1 tsp dry 

1 (14.0-ounce) package frozen puff pastry thawed but very cold

2 pieces center-cut skinless salmon fillet about 1/3 lb each

2 Tablespoons Dijon mustard
1/2 cup dry white wine - Sauvignon Blanc or Pinot Grigio work well

1 large egg whisked with 1 teaspoon water

1 teaspoon fine sea salt divided

1/2 teaspoon ground black pepper divided

In a large skillet over medium heat, melt 1 1/2 tablespoons butter and add the minced shallots. Stir frequently and cook until the shallots are translucent.

Add mushrooms,  the thyme. Cook, stirring frequently, until mushrooms are tender and almost completely dry, about 8 minutes. Add the white wine and cook until the wine reduces and the mixture is dry. Set aside to let cool.

Preheat the oven to 400°F. On a well-floured surface, roll out pastry to a rectangle about 21 x 16 inches. Use a sharp knife or pizza wheel to cut into 2 pieces, each about 8 x 10 inches. Smear the Dijon mustard over both salmon filets and season on all sides lightly with salt and pepper. 

Place a piece of salmon on each piece of puff pastry to get an idea of the area it will cover and spread a layer of the mushrooms. If any ends of the salmon are particularly thin, tuck them under so the pieces are fairly uniform in thickness. Top salmon with mushroom mixture. Use your finger to moisten edges of pastry with a little water, then fold pastry sides in like a package and press to seal, completely covering the salmon and mushrooms. 

Arrange seam-side down on a baking sheet lined with parchment paper and place in the freezer for 15 minutes.

Meanwhile, brush the tops of the pastry with the egg wash and bake in the top third of the oven until pastry is golden brown, about 25 minutes.