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1
In a saute pan over medium-high heat, melt 1 tablespoon of the butter.
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2
Saute leek and carrot until just slightly softened, about 3 minutes.
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3
Set aside to cool.
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4
Line a baking sheet with parchment paper.
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5
Season salmon fillets with salt and pepper.
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6
In a small bowl whisk together egg and milk to make an egg wash.
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7
Spread the sheet of puff pastry on a lightly floured surface.
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8
Dust pastry lightly with flour and, using a rolling pin, roll pastry into a 14-inch square.
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9
Using a sharp paring knife, trim the edges of the dough and cut dough into 4 equal squares.
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10
Place 1 tablespoon of the butter and then 1 of the salmon fillets in the center of 1 square and top with 1/4 of the leek and carrot mixture.
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11
Sprinkle with 1 teaspoon of the dill.
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12
Fold the edges of the pastry over the salmon and seal using a bit of egg wash along the edges of the pastry.
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13
Transfer the salmon packet to the prepared baking sheet with the seam side down.
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14
Repeat with remaining ingredients to form a total of 4 salmon packets.
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15
Cover the baking sheets with plastic wrap and refrigerate for 15 to 30 minutes to firm slightly.
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16
Meanwhile, preheat the oven to 400 degrees F.
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17
Remove salmon packets from the refrigerator and remove the plastic wrap.
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18
Brush the top of each packet with egg wash. Bake until pastry is golden brown, about 20 to 22 minutes.
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19
While salmon is baking, prepare sauce.
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20
In a small saucepan over medium-high heat, combine wine and lemon juice.
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21
Bring to a boil and cook, stirring frequently, until mixture is reduced by 1/2, about 5 minutes.
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22
Add cream and continue to cook until sauce is slightly thickened, about 5 minutes more.
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23
Whisk in remaining 1 tablespoon chopped dill.
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24
Taste and add salt and pepper, plus more lemon juice, if desired.
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25
Transfer salmon packets to individual plates, cut in half on a diagonal, and drizzle with cream sauce immediately before serving.
