Salmon en Croute

Makes 14 appetizer or 8 main dish servings

Jen Moning

ingredients

1 package (17-1/4 oz.) frozen puff pastry sheets, thawed (2 sheets)
1 salmon fillet (3 lb.)
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 packages (5 or 5.4 oz. each) garlic herb cheese, softened (Rotelle or Boursin)
4 cups chopped fresh spinach (1 bag, 10 oz.) washed well
1 large egg, beaten with 2 tablespoons water

1
Heat oven to 400°F.
2
On a floured surface, roll one sheet puff pastry to a 20“x10” rectangle; transfer to a cookie sheet.
3
Place salmon on top; sprinkle with salt and pepper.
4
Spread cheese over top and sides of salmon; top with spinach.
5
Brush beaten egg on pastry around salmon.
6
Roll second pastry sheet to a 20“x10” rectangle and place on top. Press around fish, pressing edges to seal.
7
Trim pastry to a 3/4" border around fish, reserving scraps.
8
Brush pastry with egg. Cut scraps decoratively and arrange on top.
9
Brush again with egg. Bake 30 minutes until golden. Serve hot or at room temperature.