Salmon en Croute with Mushroom Duxelles

Instructions

1. 1

   Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. 2

   Heat butter and olive oil in a large skillet over medium heat. Add shallots and cook until softened, about 3 minutes.

3. 3

   Add mushrooms and garlic to the skillet. Cook, stirring frequently, until mushrooms release their liquid and it evaporates, about 8-10 minutes.

4. 4

   Add wine and cook until absorbed. Season with salt and pepper. Remove from heat and let cool completely.

5. 5

   Mix the cooled mushroom mixture with cream cheese, dill, parsley, and chives until well combined.

6. 6

   Roll out puff pastry on a lightly floured surface to a rectangle large enough to wrap the salmon with 3-inch borders on all sides.

7. 7

   Season salmon fillet with salt and pepper on both sides.

8. 8

   Spread half the mushroom mixture down the center of the pastry, leaving borders. Place salmon on top, then spread remaining mixture over the salmon.

9. 9

   Brush pastry edges with beaten egg. Fold the pastry over the salmon, sealing the edges by pressing firmly. Place seam-side down on prepared baking sheet.

10. 10

    Brush entire surface with beaten egg. Score decorative lines on top if desired, being careful not to cut through the pastry.

11. 11

    Bake for 30-35 minutes until pastry is golden brown and internal temperature of salmon reaches 145°F (63°C).

12. 12

    Let rest for 10 minutes before slicing with a sharp knife. Serve immediately.