Cut salmon into 4 equal-sized rectangular portions (do not make long, skinny pieces); set aside.

Combine sole, scallops, and shrimp in the food processor and pulse 5 times.

Add yolks, cream, lime zest, and tarragon; purée to a smooth, thick paste but don’t over-process.

Preheat oven to 400°F (200°C).

Roll out puff pastry sheet to a 10-inch by 18-inch rectangle and divide into four 5-inch by 9-inch pieces.

Trim corners to create an elongated octagon.

Divide the puréed sole/shrimp mixture among the pastry sheets placing in the center of the pastry... think of it as a pillow for the salmon.

Top each with a piece of salmon, skinned side up.

Fold the sides and ends over the fish, seal the corners by pinching them, and turn over onto a baking sheet.

Brush tops with the egg wash and bake for 20 minutes.

While salmon is cooking, sauté the shallot in the butter until clear.

Add wine and lime juice, reducing to 3 tablespoons.

Add cream, season with salt and pepper, and reduce slightly.

Strain cream sauce into a clean bowl and divided among four heated dinner plates.

Top with salmon, garnish with additional chopped tarragon, and serve immediately.