Salmon Wellington

Salmon Wellington combines the elegance of beef Wellington with the delicate flavor of salmon, creating a stunning centerpiece for any dinner occasion. The flaky pastry encases moist salmon fillets, complemented by a savory mushroom mixture and a hint of Dijon mustard.

Ingredients:

• 4 salmon fillets
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1/4 cup chopped shallots
• 2 cloves garlic, minced
• 1 cup chopped mushrooms
• 2 tablespoons chopped fresh parsley
• 1 sheet puff pastry, thawed
• 4 slices prosciutto
• 2 tablespoons Dijon mustard
• 1 egg, beaten

Instructions:

Get the oven ready by heating it up to 400F 200C

Use salt and pepper to season the salmon fillets with

Put olive oil in a pan and heat it over medium-low heat

Add garlic and shallots and cook them until they get soft

Cook until soft after adding the mushrooms

Take it off the heat and stir in the parsley

Put some flour on a surface and roll out the puff pastry into a big rectangle

Put slices of prosciutto on the dough, and then spread mustard on top of the prosciutto

Put a salmon fillet on top of a slice of prosciutto and then divide the mushroom mixture among them

Seal the edges of the pastry tightly as you wrap it around the salmon fillets

Put the fillets on a baking sheet lined with parchment paper so that the seam side is down

For a golden finish, brush the pastry with an egg wash

The salmon should be cooked all the way through after 20 to 25 minutes in the oven

Serve hot, and if you want, top with more parsley