Salmon & Mushrooms in Puff Pastry

By keenan

Ingredients

• 14 ounces frozen puff pastry, defrosted according to package
• 2 egg yolks
• 1/4 lb. button mushrooms, minced
• 2 shallots, minced
• 1 lb. salmon fillet, diced
• 2 tablespoons olive oil
• 1/2 stick unsalted butter
• 4 tablespoons white wine
• 1 1/3 cup heavy cream
• kosher salt and freshly ground black pepper
• 2 cups cooked wild, brown or white rice
• fresh dill sprigs for garnish

Details

Adapted from wineskinny.com

Preparation

Step 1

Preheat oven to 375 ºF. Roll out the puff pastry into a 12″ square, then cut into 9 4-inch squares (2 horizontal and 2 vertical cuts). Beat the egg yolks.

Take one pastry square and lightly score a second square inside it, about ½-inch inside all four edges. Leaving two diagonally opposite corners intact, cut along the lightly marked square. Brush the pastry with the beaten yolk. Fold the two outer corners of the cut-through sides over so that they meet inside the corners opposite them and thus form a pastry box. Press the edges together and brush with the beaten egg. Repeat to create nine boxes. Arrange the boxes on parchment paper on baking sheets. Stash the pastry boxes in the freezer for about twenty minutes before baking.

Bake the boxes for 12-15 minutes, until risen and golden-brown.

Heat olive oil and 2 tablespoons butter in a frying pan and cook shallots until softened. Add mushrooms, salmon, white wine, cream and salt and pepper. Simmer for about 10 minutes.

With a slotted spoon, remove salmon and set aside. Reduce sauce by half over moderate heat. Remove from heat and whisk in remaining butter. Return salmon to sauce and gently warm through.

Fill each of the pastry boxes with a heaping spoonful of cooked rice. Then top with the salmon mixture. Garnish with a sprig of dill and serve immediately.