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Salmon Wellingtons With Dill Caper Sauce

This dish combines flaky pastry, tender salmon, and a tangy dill caper sauce, creating an elegant yet comforting meal perfect for special occasions or cozy dinners.
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Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, European
Calories: 650
Ingredients Method Notes

Ingredients
  

For the Mushroom Filling
  • 1 clove 1 garlic clove
  • 1 piece 1 shallot, roughly chopped
  • 12 oz 12 oz cremini mushrooms
  • 3 tbsp 3 tbsp unsalted butter
  • 1/4 cup 1/4 cup dry white wine Can substitute with low-sodium vegetable broth.
  • 1 tbsp 1 tbsp crème fraîche Can substitute with sour cream or full-fat plain Greek yogurt.
  • 1 tsp 1 tsp Dijon mustard
  • to taste Kosher salt and black pepper
For the Salmon Wellingtons
  • 6 pieces 6 center-cut skinless salmon fillets (3 oz each) Choose fillets that are similar in size and thickness.
  • to taste Kosher salt and black pepper, for seasoning the salmon
  • All-purpose flour for dusting All-purpose flour, for dusting
  • 3 sheets 3 sheets frozen puff pastry, thawed
  • 2 cups 2 cups baby spinach Can substitute with baby kale or Swiss chard.
  • 1 large 1 large egg beaten with 1 tsp water, for the egg wash
For the Dill Caper Sauce
  • 1 cup 1 cup crème fraîche
  • 2 tbsp 2 tbsp heavy cream
  • 2 tbsp 2 tbsp chopped fresh dill Can substitute with parsley, chives, or tarragon.
  • 1 tbsp 1 tbsp drained capers
  • to taste Kosher salt and black pepper, to taste

Method
 

Preparation
  1. Preheat your oven to 400°F and line a large baking sheet with parchment paper.
  2. In a food processor, pulse garlic, shallot, and mushrooms until coarse crumbs form.
  3. Melt butter in a skillet over medium heat, add the mushroom mixture, and cook until softened.
  4. Pour in the wine and cook until the pan is nearly dry; then stir in crème fraîche, mustard, salt, and pepper. Set aside to cool.
  5. Season salmon fillets with salt and pepper. Roll out pastry sheets and cut into quarters.
  6. Assemble by placing spinach, salmon, and mushroom filling on bottom pastry pieces, then cover with top pastry and seal the edges.
  7. Brush tops with egg wash and cut vents. Bake for about 15 minutes until golden brown.
  8. While baking, whisk together sauce ingredients.
  9. Allow the baked Wellingtons to rest for 5 minutes before serving with the sauce.

Notes

For storage, keep leftovers in an airtight container in the fridge for up to 2 days. Freeze for up to 1 month, although texture may soften after thawing.