Salmon En Croute
Wendy Clark
En easy but elegant entree that can be made ahead of time and baked when ready to serve.
ingredients
- 1 package frozen puff-pastry sheets, thawed (2 sheets)
- 1 salmon fillet (3 lb), skinned and pin bones removed.
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 2 packages (5 or 5.4 oz ea) garlic herb cheese, softened
- 4 cups chopped fresh spinach (1 10 oz bag)
- 1 large egg, beaten with 2 tablespoons water
directions
- 1
1. Heat oven to 400. On floured surface, roll one sheet puff pastry to a 20x10-inch rectangle; transfer to a cookie sheet. Place salmon on top; sprinkle with salt and pepper.
- 2
2. Spread cheese over top and sides of salmon; top with spinach. Brush beaten egg on pastry around salmon. Roll second pastry sheet to a 20x10-inch rectangle and place on top. Press around fish, pressing edges to seal. Trim pastry to a 3/4-inch border around fish, reserving scraps. Brush pastry with egg. Cut scraps decoratively and arrange on top. Brush again with egg. Bake 30 minutes until golden. Serve hot or at room temperature.
Source: Wendy Clark
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