Dilled Salmon Wellington

Preheat oven to 400F (200C). Melt 2 tablespoons (30 mL) butter in a wide frying pan set over medium heat. Add shallots and stir often for 5 minutes. Add wine and salt. Increase heat to medium-high and stir often, uncovered, until wine is absorbed, from 8 to 10 minutes. Remove from heat. Stir in dill.

Melt remaining 4 tablespoons (60 mL) butter in a microwave or small saucepan. Place a sheet of phyllo on counter. Using a pastry brush, lightly brush with melted butter. Top with second sheet of phyllo. Form salmon into a rectangle by tucking in or rolling under the thin end of fillet. Place a salmon fillet in centre of phyllo so long sides of salmon are parallel to long sides of phyllo. Spread a quarter of dill mixture on top and sides of salmon, then gently press into salmon. Bring 2 long sides of phyllo together over top of salmon. Fold together, accordion-like, until they tightly wrap salmon. You should now have a long thin rectangle. Gently bring up both ends to middle of covered salmon and scrunch together so pastry flares out into ruffles, forming a flower. Place on an ungreased baking sheet. Brush phyllo with melted butter. Repeat with remaining sheets of phyllo, salmon and dill mixture. If making ahead, refrigerate, uncovered, for about 4 hours. Bake in centre of 400F (200C) oven until golden, about 15 minutes. Use a wide metal spatula to remove from sheet.