Salmon Wellington Salmon en Croûte With Mushroom Duxelles

Ingredients

• 1/2 cup (120 ml) Crème fraîche or sour cream
• 1/2 cup (120 ml) full-fat plain yogurt
• 2 tablespoons minced fresh dill
• 1 tablespoon minced fresh chives
• 1 tablespoon (15 ml) Dijon mustard
• 1/2 teaspoon lemon zest plus 1 tablespoon (15 ml) lemon juice from 1 lemon
• Kosher salt and freshly ground black pepper to taste
• 1 pound (453 g) cremini mushrooms, trimmed and quartered
• 2 shallots, chopped
• 2 cloves garlic, peeled and chopped
• 2 tablespoons (28 g) unsalted butter
• 1/8 teaspoon freshly ground black pepper
• 1 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
• 1 tablespoon (15 ml) Madeira or dry sherry (optional)
• 1 teaspoon minced fresh thyme
• 1/2 teaspoon finely grated lemon zest
• 2 tablespoons (30 ml) Dijon mustard
• 1 tablespoon minced dill
• 1 (2- to 2 1/2–pound) skinless center-cut salmon fillet, bones removed (see notes)
• 2 (9 1/2- by 9-inch) sheets puff pastry, thawed
• 1 egg, lightly beaten

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