two 6-8 oz salmon fillets
1 pkg. puff pastry
2 TBS shallots, minced
1 TBS butter
2.5 cups sliced mushrooms
sea salt and white pepper to taste
honey mustard (or your favorite)
fresh dill
beaten egg

Have your butcher skin and remove all the pin bones from your salmon fillets. Thaw pastry according to package directions. Saute shallots in butter while you slice the mushrooms. Add mushrooms and season with pinches of salt and white pepper to taste. Saute until mushrooms are just soft, cool to room temperature.

Season salmon lightly with sea salt and white pepper. Coat the tops with approximately 1 TBS mustard and sprinkle with plenty of chopped fresh dill.

Gently roll out pastry, if needed, on a floured surface, cutting into squares large enough to wrap each fillet. Place half of mushrooms in the center of each sheet of pastry, placing prepared salmon on top, mustard side down. Season bottom of salmon with salt, pepper and dill. Fold pastry around salmon, sticking together by moistening edges with water, then turn over, seam side down onto parchment lined cookie sheet. Cut extra pastry into decorative shapes, moistening and sticking to top of Wellington. Brush well with beaten egg and bake at 425 degrees until golden brown (approx. 15-20 minutes).

Rest for 5 minutes and serve.

* Chef's notes: A convection fan will increase browning, if roasting with your fan on, reduce temperature 25-50 degrees. Unsure if it's done? Test with a meat thermometer in the side -- removing at 140-150 degrees.