Salmon Wellington

Sauce

• ¾ cup Creme Fraiche
• 1 ½ Tbsp heavy cream
• 1 ½ Tbsp fresh dill leaves minced (1-1/2 tsp dried dill)
• 2 tsp brined capers drained
• salt and pepper to taste

Wellington

• 1 medium garlic clove
• 1 medium shallot peeled and diced
• 10 ounces cremini or baby Bella mushrooms
• 2 Tbsp unsalted butter
• 3 Tbsp dry white wine
• 2 tsp Creme Fraiche
• Hefty ½ tsp Dijon mustard
• 1 tsp kosher salt
• ½ tsp freshly ground black pepper
• 2 six-ounce skinless salmon filets sliced in half crosswise
• Pinches of salt and pepper
• All-purpose flour for dusting
• 2 sheets of frozen puff pastry defrosted and stored in the fridge
• 1 ½ cups fresh baby spinach leaves
• 1 large whole egg
• 1 Tbsp water