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Salmon En Croute

Serves 4 servings

Originally aired

INGREDIENTS
  • 1 tablespoon extra-virgin olive oil (EVOO), plus some for drizzling
  • 1 small onion, chopped
  • 1/2 pound button mushrooms and stems, cleaned and chopped
  • 2 sprigs dill, chopped
  • 1/4 cup flat leaf parsley leaves, chopped (a small handful)
  • Juice of 1/2 lemon
  • 1 tablespoon Dijon mustard, optional
  • 2 hard-boiled eggs, chopped
  • Salt and freshly ground black pepper, to taste
  • 4 6-ounce salmon filets, skin removed
  • 2 sheets frozen puff pastry, 11 x 17 inches, defrosted but still cold
  • 1 egg, beaten with a splash of water
PREPARATION

Preheat oven to 425F.

Heat a large non-stick skillet over medium heat. Add oil, onions and mushrooms. Season with salt and pepper, and saut 10 -15 minutes or until the liquid from the mushrooms has evaporated. Remove from heat and add to a medium-sized mixing bowl. Add dill, parsley, lemon juice, mustard, hard-boiled egg, salt and pepper. Mix to combine.

Wipe out the pan you used for the mushrooms and return it to medium-high heat with a drizzle of EVOO. Season salmon with salt and pepper, and sear 1-2 minutes on each side in a drizzle of oil. Remove skillet from the heat.

Spread the puff pastry sheet onto a counter and roll to 1/8 of an inch thick. Cut in half.

On each rectangle of dough, place 2 spoonfuls of the mushroom mixture and top with salmon.

Starting with the corners, wrap dough over the salmon, creating a package.

Trim excess dough and seal with the egg water mixture using a pastry brush (leftover dough bits can be used to decorate the top of the packages).

Place sealed side down on a non-stick cookie sheet and make small slit in the top to let steam escape.

Brush with a light coating of the egg/water mixture to give it a nice sheen. Bake 10-15 minutes or until golden brown. Let stand 5 minutes, then serve.

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