2 lb. salmon fillets, skinned
1 c. dry white wine or chicken broth
1 c. water
4 green onions, chopped
2 tbsp. butter
1 lb. mushrooms, sliced
1/4 tsp. salt
1 (8 oz.) pkg. cream cheese, softened
1 (17 1/4 oz.) pkg. frozen puff pastry, thawed
1 egg, beaten

Place salmon fillets, wine and water in 10-inch skillet. Cover and cook over low heat about 10 minutes until fish flakes easily from fork. Drain and cool. Sauté green onions in butter in 10-inch skillet. Stir in mushrooms and salt; cook about 5 minutes or until most of the liquid has evaporated. Stir in cream cheese until well blended. Remove from heat. Roll a sheet of puff pastry on lightly floured surface into rectangle 14 x 10-inches. Arrange half the fish on pastry, leaving 3-inch border on the long side and 1-inch border on ends. Top with half of mushroom mixture. Brush border with beaten egg. Fold sides of pastry over top; pinch to seal. Fold over ends and pinch. Place seam side down on greased baking sheet. Repeat with remaining pastry, fish and mushrooms mixture. Heat oven to 400°F.

Bake 25 to 35 minutes or until pastry is golden brown. Remove from oven and let stand 10 minutes. Brush with herb butter. Slice and serve.

Serves 16 for lunch or 8 for dinner. Garnish with lemon slices and fresh thyme.

Herb Butter:

1/3 c. butter, melted
2 tbsp. chopped fresh or 3 tsp. dried thyme leaves
1 tbsp. lemon juice

Mix until well blended. This recipe is actually very simple and can be made ahead. The egg gives it a nice sheen. Enjoy!