Salmon en Croute

By zboni

Ingredients

• 1 package puff pastry sheets, thawed (2 sheets)
• 1 salmon fillet (3 lbs) skinned and pin bones removed
• 1/2 tsp. salt
• 1/2 tsp. freshly ground pepper
• 2 pkgs (5 oz each) garlic herb cheese (Boursin)
• 4 cups chopped fresh spinach (1 10 oz bag)
• 1 large egg, beaten with 2 Tbsp. water

Preparation

Step 1

Heat oven to 400º
On floured surface, roll one sheet of puff pastry to a 20 x 10" rectangle; transfer to a cookie sheet.
Place salmon on top; sprinkle with salt & pepper.

Spead cheese over top and sides of salmon; top with spinach. Brush beaten egg on pastry around salmon.

Roll second pastry sheet to a 20 x 10" rectangle and place on top. Press around fish, pressing edges to seal.

Trim pastry to a 3/4" border around fish, reserving scraps. Brush pastry with egg.

Cut scraps decoratively and arrange on top. Brush again with egg. Cut slits on top of pastry.

Bake 30 minutes until golden. Serve hot or at room temperature.