8 (6 oz.) salmon fillets, cut about 3/4 inch thick
1 egg yolk mixed with 1 tbsp. milk for glaze
1 pkg. puff pastry
3 tbsp. butter
salt and pepper
1 lb. mushrooms, coarsely chopped
2 onions, chopped
6 tbsp. dry white wine
6 tbsp. white wine vinegar
2 tbsp. finely chopped shallots
1 1/2 c. whipping cream, at room temperature
1 tsp. salt
white pepper
2 tbsp. finely chopped chives or parsley

Make mushroom onion filling: Melt butter in a skillet and sauté onion until lightly browned. Add mushrooms and cook, stirring, until most of the liquid has evaporated. Season to taste with salt and pepper. Remove to bowl to chill.

Filling may be refrigerated up to 2 days or may be frozen.

Roll half the pastry on a floured board into a rectangle approximately 14 inches long and 12 inches wide. Cut into 4 rectangles. Repeat with remaining dough. Place salmon fillets on a greased baking sheet. Tuck the thinner parts of fillet underneath, making them all the same thickness. Divide mushroom onion filling among the fillets and spread evenly on top. Cover each with a rectangle of pastry. Tuck 1/2 inch of pastry under fillets; trim off excess dough. Do not cover the entire bottom with pastry or it will become soggy. Brush top and sides with egg yolk glaze, being careful not to let glaze drip. Re-roll scraps of pastry and cut out small decorations. Place on Wellingtons and glaze the entire pastry again. May be refrigerated up to 8 hours. Make light wine sauce: place wine, vinegar, and shallots in medium saucepan. Bring to a boil, lower the heat, and simmer until slightly thickened and reduced to approximately 4 tablespoons. Slowly whisk in the cream. Simmer, stirring occasionally, until sauce thickens to desired consistency. This will take a little time, but as the water evaporates from the cream, it will thicken. Season to taste with salt and pepper. Stir in chives or parsley. Reheat before serving. If sauce becomes too thick, thin down with additional wine or cream. Serve hot.

(Double the wine sauce to serve 8.) Sauce may be kept covered at room temperature for 4 hours.

Before serving, bring Wellingtons to room temperature for 1 hour. Preheat oven to 425°F.

Bake Wellingtons for 20-25 minutes or until the pastry is golden. At this time, if the fillets are 3/4 inch thick, they will be moist and flaky. Spoon a small amount of sauce on each plate, place the Wellingtons on sauce and pass the remaining sauce.

Serves 8.