Ingredients:

  • 5 lb (680 g) Center-cut salmon fillet (skinless, de-boned)
  • 1 tbsp Olive oil
  • ½ tsp Fine sea salt (for seasoning)
  • ¼ tsp Black pepper (for seasoning)
  • 12 slices (approx. 4 oz / 115g) Thinly sliced prosciutto or Parma ham
  • 2 tbsp (30 g) Unsalted butter
  • 2 large Shallots, finely diced
  • 1 lb (450 g) Mixed mushrooms (e.g., Chestnut, Cremini, or Shiitake), finely chopped
  • 2 cloves Garlic, minced
  • 2 tbsp Dry white wine or Vermouth (optional)
  • 1 tsp Fresh thyme leaves, finely chopped
  • 2 tbsp Fresh dill, chopped
  • 2 tbsp Fresh parsley, chopped
  • 1 sheet (approx. 14 oz / 400 g) All-butter puff pastry, thawed but kept cold
  • 1 large Egg, beaten (for egg wash)
  • Pinch of flaky sea salt (for finishing)

Instructions:

  1. Melt the butter in a frying pan over medium heat. Add the diced shallots and sauté until translucent (about 3 minutes). Add the garlic and thyme.
  2. Add the finely chopped mushrooms. Cook aggressively, stirring frequently, until they release their liquid. Continue cooking until all the moisture has evaporated and the mushrooms are dry and deeply browned (Approx. 8-10 minutes).
  3. Add the wine (if using) and cook until evaporated. Remove from the heat. Stir in the fresh dill and parsley, and season aggressively with salt and pepper. Spread the mixture on a plate and place it in the fridge immediately to cool completely.
  4. Pat the salmon dry and season lightly with salt and pepper. Heat olive oil in a pan over high heat. Quickly sear the salmon for 30–60 seconds per side, just until light golden. Remove and allow to cool fully.
  5. Roll the puff pastry slightly larger, aiming for a rectangle roughly 14 x 10 inches (35 x 25 cm). Place it on a sheet of parchment paper. Create a rectangle of overlapping prosciutto slices (about the size of the salmon) in the centre of the pastry to act as a moisture barrier.
  6. Carefully spread the cooled duxelles evenly over the prosciutto layer. Lay the cooled, seared salmon fillet directly on top of the duxelles.
  7. Brush the exposed pastry edges lightly with egg wash. Fold the long edges of the pastry tightly over the salmon, then fold in the ends, sealing the package completely, ensuring the seams meet underneath. Trim excess pastry, if necessary. Place the wrapped Wellington (on the parchment) onto a baking sheet.
  8. Refrigerate the assembled Wellington for a minimum of 30 minutes. This step is mandatory to ensure the pastry stays cold for maximum lift.
  9. Preheat oven to 400°F (200°C). Brush the entire surface of the chilled Wellington generously with the remaining egg wash. Score the top of the pastry lightly (decorative cuts) and poke 2-3 small holes (vents) in the top to allow steam to escape. Sprinkle with flaky sea salt.
  10. Bake for 25–30 minutes, or until the pastry is deep golden brown and well-puffed. The internal temperature of the salmon should register 135°F (57°C). Remove from the oven and let the Wellington rest for 5–10 minutes before slicing.