This isn’t anything new to those who are familiar with French cuisine. It’s basically a salmon fillet wrapped in a puff pastry and baked. The rest is up for debate, but the end result is luxury as long as you don’t screw it up – which I can assure you is easier than you may think.
I started making this thing when I wanted to make a Beef Wellington for someone who didn’t eat beef. Some people call this the salmon wellington, but I’d argue against that for a variety of reasons. This really is (and should be) it’s own dish. It’s like chicken bacon; it’s not fucking bacon. Just call it what it is, and let it be what it’s going to be. Stop trying to make something into something it’s not.
Anyways, I digress – here’s how to make this monstrosity.