Ingredients
The following ingredients have 4 Servings
- 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
Instruction
- 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
