Salmon Wellington Spinach Crepes, Smoked Salmon with Chestnut Crimini Mushroom Duxelles Filling Caper and Double Caviar Beurre Blanc, Rainbow Carrots

26 INGREDIENTS • 6 STEPS • 1HR

Salmon Wellington Spinach Crepes, Smoked Salmon with Chestnut Crimini Mushroom Duxelles Filling Caper and Double Caviar Beurre Blanc, Rainbow Carrots

This show-stopping Salmon Wellington combines luxurious ingredients, with a spinach crepe base, seared salmon, smoked lox, and a chestnut crimini mushroom duxelles filling. Paired with a rich double caviar beurre blanc and tender, caramelized rainbow carrots, this dish is the perfect centerpiece for any celebration.
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This show-stopping Salmon Wellington combines luxurious ingredients, with a spinach crepe base, seared salmon, smoked lox, and a chestnut crimini mushroom duxelles filling. Paired with a rich double caviar beurre blanc and tender, caramelized rainbow carrots, this dish is the perfect centerpiece for any celebration.

How To Make Salmon Wellington with Caviar Beurre Blanc and Braised Carrots


How To Prepare the Salmon Wellington

Start by preheating your oven to 425°F. In a food processor, blend crimini mushrooms and chestnuts into a fine duxelles. In a skillet over medium heat, melt butter and cook the duxelles with salt until the moisture evaporates. Let it cool completely.

For the salmon, season with salt and pepper, then sear on both sides in oil until golden and crispy. Allow the salmon to cool in the refrigerator.

Lay out plastic wrap and place two spinach crepes side by side. Top with smoked lox, then spread the mushroom duxelles evenly over the lox. Place the seared salmon on top and roll everything tightly using the plastic wrap. Refrigerate for 5 minutes to set.

Next, lay the puff pastry out on a clean surface, remove the plastic wrap from the salmon log, and roll the log in the pastry. Seal the pastry edges by crimping them, trimming any excess. Brush the pastry with egg yolks and refrigerate again for a couple of minutes. Brush with egg yolk once more and season with flaky salt. Bake for about 20 minutes until golden brown and crispy.

How To Make Double Caviar Beurre Blanc

Bring the fish stock to a boil in a saucepan over medium-high heat, reducing it by half. Add vinegar and caper brine, then continue to reduce until the liquid is halved. Strain the mixture and return it to medium heat. Stir in the heavy cream and bring it to a boil. Remove from heat, then whisk in cold butter until the sauce is smooth. Season with salt.

Finish the sauce by adding the caviar, salmon roe, and chopped carrot tops. Stir to combine. This sauce adds a luxurious touch to your dish, with briny caviar and delicate flavors from the fish stock.

How To Braise the Rainbow Carrots

Simmer the scrubbed baby rainbow carrots in fish stock, seasoned with salt, for about 10 minutes, or until tender. In a skillet, melt butter and sauté the carrots until they begin to caramelize, adding a rich depth of flavor and a beautiful golden color.

Ingredients & Substitutions

  • Salmon: If you prefer a different fish, you can substitute the salmon with halibut or a firm white fish like cod, though the flavor profile will change slightly.
  • Crepes: If you’re unable to find spinach crepes, you can use regular crepes or thin layers of sautéed spinach.
  • Chestnuts: Chestnuts add a subtle sweetness and richness to the duxelles, but you can substitute them with cooked hazelnuts or even a combination of breadcrumbs and walnuts.
  • Smoked Lox: For an alternative, you can use smoked salmon, but it may be slightly milder in flavor.
  • Caviar & Salmon Roe: If you prefer a more budget-friendly option, consider using trout roe or even a high-quality fish sauce for depth.

Tips & Suggestions

  • Crispy Puff Pastry: Ensure the puff pastry is sealed tightly around the salmon to keep the filling intact and ensure a perfectly crispy crust.
  • Searing the Salmon: Searing the salmon until it forms a golden crust locks in flavor and texture. Be sure not to overcook it, as it will finish cooking in the pastry.
  • Make-Ahead Option: You can prepare the mushroom duxelles and caviar beurre blanc ahead of time, allowing you to streamline the cooking process on the day of serving.

Frequently Asked Questions

Can I use a different type of fish for this Wellington?

Yes, you can substitute salmon with another firm fish, such as cod or halibut. However, keep in mind that the flavor and texture may vary.

What’s the best way to store leftovers?

Store leftover Wellington in an airtight container in the fridge for up to 2 days. To reheat, place it in a preheated oven at 350°F for 10–15 minutes to ensure the pastry stays crispy.

Can I make this recipe without the caviar?

Absolutely! The caviar is a luxurious touch, but you can still make the beurre blanc sauce without it for a delicious, rich flavor.

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1HR

Total Time

$11.10

Cost Per Serving

Ingredients

Servings
2
us / metric
Salmon Wellington
Cremini Mushroom
6
Cremini Mushrooms
Chestnuts
1/2 cup
Cooked Chestnuts
Butter
2 Tbsp
Butter
Salmon Fillet
8 oz
Salmon Fillets, skins removed
Neutral Oil
1 Tbsp
Neutral Oil
Spinach Crepe
2
Spinach Crepes
Lox
6 slices
Smoked Lox
Puff Pastry
1 sheet
Puff Pastry
Egg
2
Eggs, yolk only
Kosher Salt
to taste
Kosher Salt
Ground Black Pepper
to taste
Ground Black Pepper
Double Caviar Beurre Blanc
Fish Stock
2 cups
Fish Stock
White Wine Vinegar
4 Tbsp
White Wine Vinegar
Olive Brine
3 Tbsp
Olive Brine
Heavy Cream
2 Tbsp
Heavy Cream
Butter
5 oz
Butter
Herruga Caviar
2 Tbsp
Herruga Caviar
Fish Roe
2 Tbsp
Fish Roe
Carrot
2 Tbsp
Chopped Carrots
tops only
Braised Rainbow Carrots
Rainbow Carrots
9
Small Rainbow Carrots, scrubbed
Fish Stock
2 cups
Fish Stock
Butter
2 Tbsp
Butter
Kosher Salt
to taste
Kosher Salt
Garnishes
Capers
to taste
Capers, fried
Perilla Leaf
to taste
Perilla Leaves, fried
Edible Flowers
to taste
Edible Flowers
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Cooking Instructions

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step 1
Salmon Wellington: Preheat your oven to 425℉. In the bowl of a food processor, combine the Cremini Mushrooms (6) and Chestnuts (1/2 cup). Pulse into a fine duxelle. In a large skillet over medium heat, add the Butter (2 Tbsp). Once melted, add the mushrooms and season with salt. Cook until the moisture has been cooked out of the mushrooms. Cool the mixture completely.
step 2
Place a large skillet over medium heat. Season the Salmon Fillets (8 oz) with Kosher Salt (to taste) and Ground Black Pepper (to taste) and drizzle with Neutral Oil (1 Tbsp). Place the salmon in the skillet and sear on each side until golden brown and crisp. Place the seared salmon in the refrigerator to cool completely.
step 3
Lay out 2 large sheets of plastic wrap on a clean work surface. Shingle the Spinach Crepes (2) on the plastic wrap. Top with the Lox (6 slices) and then spread the mushroom duxelle evenly across the lox. Place the seared salmon filet on top and roll the crepes to completely cover the salmon. Use the plastic wrap to roll the layers into a tight log. Place in the refrigerator to set for about 5 minutes.
step 4
Place the Puff Pastry (1 sheet) on a clean work surface. Remove the plastic wrap from the salmon log and place on the puff pastry. Roll into pastry to cover the salmon log completely. Cut off excess pastry once it overlaps. Crimp sides then cut off and fold inside the wellington. Brush with Eggs (2) yolks and let sit in the fridge for a couple minutes. Take wellington out and brush again with egg yolks. Transfer onto a baking sheet that is lined with parchment and lightly oiled then finish with a small amount of flaky salt. Bake until golden, about 20 minutes.
step 5
Beurre blanc: Bring the Fish Stock (2 cups) to a boil in a small saucepan over medium high heat. Cook until the liquid reduces but half, then add the White Wine Vinegar (4 Tbsp) and Olive Brine (3 Tbsp) and continue boiling until reduced by half. Strain the mixture and place back over medium heat. Add the Heavy Cream (2 Tbsp) and bring up to a boil then take off the heat. Whisk in cold Butter (5 oz) off the stove until smooth. Season with salt. Add the Herruga Caviar (2 Tbsp), Fish Roe (2 Tbsp), and Carrots (2 Tbsp) tops and mix to combine.
step 6
Braised carrots: In a medium saucepan over medium heat, combine the Rainbow Carrots (9) and Fish Stock (2 cups). Season the mixture with Butter Kosher Salt (to taste) and bring to a simmer. Continue cooking until the carrots are tender, about 10 minutes. Place a medium skillet over medium heat and add the Butter (2 Tbsp). Once melted add the carrots and saute until they begin to caramelize. Garnish with Capers (to taste), Perilla Leaves (to taste), and Edible Flowers (to taste).
step 6 Braised carrots: In a medium saucepan over medium heat, combine the Rainbow Carrots (9) and Fish Stock (2 cups). Season the mixture with Butter Kosher Salt (to taste) and bring to a simmer. Continue cooking until the carrots are tender, about 10 minutes. Place a medium skillet over medium heat and add the Butter (2 Tbsp). Once melted add the carrots and saute until they begin to caramelize. Garnish with Capers (to taste), Perilla Leaves (to taste), and Edible Flowers (to taste).

RECIPES TAG

British
Date Night
Fish & Seafood
Shellfish-Free
Dinner
Father's Day
Popular
Salmon
Mother's Day
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