Ingredients
- Ingredients
- 1 tablespoon extra-virgin olive oil (EVOO), plus some for drizzling
- 1 small onion, chopped
- 1/2 pound button mushrooms and stems, cleaned and chopped
- 2 sprigs dill, chopped
- 1/4 cup flat leaf parsley leaves, chopped (a small handful)
- Juice of 1/2 lemon
- 1 tablespoon Dijon mustard, optional
- 2 hard-boiled eggs, chopped
- Salt and freshly ground black pepper, to taste
- 4 6-ounce salmon filets, skin removed
- 2 sheets frozen puff pastry, 11 x 17 inches, defrosted but still cold
- 1 egg, beaten with a splash of water
- Sauce
- 1/4 cup white wine vinegar
- 1/4 cup dry vermouth
- 1 small shallot, minced
- Salt and finely ground black or white pepper
- 2 sticks cold butter, cut into tablespoon-sized pieces
- 1 tablespoon lemon juice
- 3 tablespoons finely chopped dill
Preparation
Step 1
Preheat oven to 425°F.
Heat a large non-stick skillet over medium heat. Add oil, onions and mushrooms. Season with salt and pepper, and sauté 10 -15 minutes or until the liquid from the mushrooms has evaporated. Remove from heat and add to a medium-sized mixing bowl. Add dill, parsley, lemon juice, mustard, hard-boiled egg, salt and pepper. Mix to combine.
Wipe out the pan you used for the mushrooms and return it to medium-high heat with a drizzle of EVOO. Season salmon with salt and pepper, and sear 1-2 minutes on each side in a drizzle of oil. Remove skillet from the heat.
Spread the puff pastry sheet onto a counter and roll to 1/8 of an inch thick. Cut in half.
On each rectangle of dough, place 2 spoonfuls of the mushroom mixture and top with salmon.
Starting with the corners, wrap dough over the salmon, creating a package.
Trim excess dough and seal with the egg water mixture using a pastry brush (leftover dough bits can be used to decorate the top of the packages).
Place sealed side down on a non-stick cookie sheet and make small slit in the top to let steam escape.
Brush with a light coating of the egg/water mixture to give it a nice sheen. Bake 10-15 minutes or until golden brown. Let stand 5 minutes, then serve.
Sauce
Bring vinegar and vermouth to a low simmer. Add shallots and season with salt and pepper. Simmer to cook shallots and reduce by half, 2-3 minutes.
Remove pan from heat and whisk in 4 tablespoons of butter until fully incorporated. Return pan to low heat and whisk in remainder of butter, 1 piece at a time. Once sauce is complete, add lemon juice and dill. Serve hot.
To reheat, add splash of water and whisk over low heat