Golden, crispy, elegant... ✨ Say hello to your new showstopper: Salmon Wellington 😍Flaky puff pastry, a seaweed hug, herby mousse, and buttery salmon at the center 🐟🥐Festive, refined, and made to impress. @alberto_marcolongo 🎣 Ingredients For the Salmon: 9 oz fresh salmon fillet, skin removed (250 g) 2 sheets nori seaweed 1 egg yolk, for brushing Pumpkin seeds, as needed 1 sheet puff pastry (about 8 × 10 inches / 20 × 25 cm) For the Salmon Mousse: 3 to 3.5 oz salmon trimmings (80–100 g) 1 egg white 3 to 4 tablespoons heavy cream (40–60 g), adjust for texture 1 tablespoon fresh dill, chopped 1 tablespoon fresh parsley, chopped 1 teaspoon fresh tarragon, chopped Fine salt, to taste White pepper, to taste 👩‍🍳 Instructions 1. Prepare the Salmon: Trim and skin a salmon fillet to 9 oz (250 g) with even edges. Set aside the trimmings for the mousse. 2. Make the Herb Salmon Mousse: Finely chop the dill, parsley, and tarragon. In a food processor, combine: Salmon trimmings Egg white Chopp...