-
1
Preheat the oven to 525 degrees, or the hottest temperature possible.
-
2
Place a baking sheet in the oven and let heat at least five minutes.
-
3
Holding the knife at an angle, cut the salmon into very thin slices as if you were slicing smoked salmon.
-
4
Lay out a length of heavy-duty aluminum foil or nonstick kitchen parchment on a flat surface.
-
5
Invert a 12-inch round baking dish, such as a cake pan, on the aluminum foil and trace around the pan with a sharp knife to cut away one round.
-
6
Continue until you have four foil rounds.
-
7
Scrape and trim the carrots and cut them crosswise into 1-inch lengths.
-
8
Cut each length into thin slices.
-
9
Stack the slices and cut them into very thin matchlike strips.
-
10
There should be about 3 cups.
-
11
Cut off and discard the bottom of each mushroom.
-
12
Cut the caps crosswise into thin slices.
-
13
There should be about 2 cups.
-
14
Heat two tablespoons of butter in a saucepan and add the mushrooms.
-
15
Sprinkle with lemon juice.
-
16
Cook, shaking the skillet and stirring, about 1 minute.
-
17
Add the carrots, scallions and salt.
-
18
Cover.
-
19
Cook 7 to 8 minutes.
-
20
Add the tarragon and stir.
-
21
Cover and set aside.
-
22
Place each round of paper or foil on a flat surface and brush all over with butter.
-
23
Spoon an equal portion of the carrot mixture slightly off center on each round, leaving an ample margin for folding over.
-
24
Cover the vegetable mixture with slices of raw salmon, leaving them slightly overlapping but making a compact row that just covers the vegetables.
-
25
Sprinkle each serving with 2 teaspoons of finely chopped shallots and one teaspoon of wine.
-
26
Sprinkle with salt and pepper.
-
27
Fold over each round of foil or paper to completely enclose the filling.
-
28
Fold and pleat the margins of each round over and over to seal the filling as tightly as possible.
-
29
Arrange the packages neatly in one layer on the preheated baking sheet.
-
30
Place in the oven and bake 7 minutes.
