1 oz. of butter
3 oz. chopped fresh mushrooms
1 chopped shallot
1/4 chopped onion
1 slice of ham, chopped
2 tbsp. dry white wine
1 pinch thyme

In a skillet, heat ham with butter over a moderate fire. Saute for a few minutes, then add onion, shallots, and saute one more minute. Add mushrooms and thyme and let cook until most of the moisture is gone. Then add white wine and mix together. Season to taste. Let cool before coating salmon. Serve Salmon Wellington with a light, white wine sauce, a Sauce Hollandaise or Sauce Mousseline.