# @giallolovesitaly on TikTok

- **Type:** Video
- **Original URL:** https://www.tiktok.com/@giallolovesitaly/video/7583071684844965142
- **Gondola URL:** https://gondola.cc/posts/72694500-giallolovesitaly-tiktok
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/0607b569f1.jpg
- **Posted:** 2025-12-14T16:00:00.000+00:00
- **Account Owner:** GialloZafferano Loves Italy (@giallolovesitaly) — https://gondola.cc/giallolovesitaly

## Caption

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 Chopped herbs Salt and white pepper Blend while slowly pouring in the cream until the mixture becomes smooth and stable. Chill in the fridge for 10–15 minutes. 3. Assemble the Salmon Package: Lay one sheet of nori on a clean surface. Spread a thin layer of salmon mousse in the center. Place the salmon fillet on top. Cover with the second sheet of nori and wrap into a tight package. 4. Wrap with Puff Pastry: Roll out the puff pastry on a cold surface. Place the salmon package in the center. Cover with another layer of pastry (or fold the same sheet over) and seal the edges well. Trim excess pastry and score the surface for decoration. Brush with egg yolk and sprinkle pumpkin seeds on top. 5. Rest: Refrigerate the assembled Wellington for at least 30 minutes to firm up the pastry. 6. Bake: Preheat oven to 356°F (180°C). Bake for 20 minutes, until golden brown.  The salmon should remain slightly pink and juicy in the center. Let rest 3–4 minutes before slicing. #SalmonWellington #HolidayDinner #Seafood #giallozafferanolovesitaly

## Stats

- **Views:** 11,728
- **Likes:** 196
- **Shares:** 17
- **Comments:** 4

## Tags

holidaydinner, salmonwellington, giallozafferanolovesitaly, seafood

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