Salmon in Puff Pastry

By TKakadelas

Ingredients

• 4 - 8 oz. salmon fillets
• salt and pepper
• 1 leek, white part only, cleaned and sliced into thin rings
• 2 carrots, peeled and cut julienne(into thin matchsticks)
• 2 T. butter
• 1/2 t. dried thyme
• 1/2 t. dried dill
• 1 pkg. frozen puff pastry, thawed (2 sheets)
• 1 egg mixed with 1 T. cream (egg wash)

Preparation

Step 1

Sprinkle salmon filets with a little salt and pepper. Saute the leek and carrot in butter until soft, about 2 minutes on medium heat. Add thyme and dill, dash of salt and pepper, cool. Place the 2 sheets pastry on work surface. Cut each in half, so you will have 4 pieces. Roll out pastry until thinner. Place salmon fillet on the center of each puff pastry. Top each salmon with some of the leek and carrot mixture. Fold puff pastry over salmon to form an envelope and seal and crimp the edges. You will have excess pastry. Cut off excess pastry and set aside. Place salmon "packets" on parchment paper on baking sheet or silt pad. Use extra pastry to form cut outs to place on top of pastry (leaves, hearts, stars, etc.) (can be done several hours ahead). Brush pastry with egg wash. Bake in preheated 425 degree oven for 15 minutes or until golden brown. Remove from oven and serve with creamy lemon dill sauce or your favorite seafood sauce.