Salmon in Puff Pastry - Recipe

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SALMON IN PUFF PASTRY

FISH MOUSSE:

5 oz. chilled salmon fillet
6 tbsp. whipping cream, chilled
1 lg. egg white
1 1/2 tsp. fresh tarragon, minced or 1/2 teaspoon dried, crumbled
Salt and freshly ground pepper

FISH:

1 1/2 lbs. salmon fillet, about 1/2 inch thick
1 1/2 (17 1/4 oz.) pkgs. frozen puff pastry, (3 sheet), thawed
1 lg. egg, beaten to blend (glaze)
Tarragon Beurre Blanc Sauce

FOR MOUSSE: Coarsely chop salmon in processor. Add cream, egg white and tarragon, blend until smooth, about 4 seconds. Season with salt and pepper. FOR FISH: Cut salmon into twelve 2 ounce portions, about 2 1/2 x 3 inches.

Roll 1 pastry dough sheet out to 1/8 inch thick rectangle. Cut into four 6 x 7 inch rectangles. Repeat with remaining pastry sheets. Place 1 salmon slice atop each of 6 pastry rectangles. Spread 1/6 of moose over each. Cover mousse with remaining salmon pieces. Top with remaining pastry layers. Press edges with fork to seal. Refrigerate 20 minutes. (Can be prepared 3 hours ahead, cover and refrigerate.) Preheat oven to 350 degrees. Using small sharp knife, cut pastries into fish shapes. Score surface to resemble eyes scales and tails of fish. Place on large baking sheet. Brush with glaze. Bake until golden brown, about 20 minutes. Serve hot, passing sauce separately. Serves 6.

TARRAGON BEURRE BLANC:

1 c. dry white wine
1 shallot, thinly sliced
2 tsp. fresh tarragon
Leaves, chopped or 1/2 tsp. dried crumbled
1 c. whipping cream
1 c. (2 sticks) butter, cut into pieces
Salt & freshly ground pepper

Boil wine with shallot and 1 teaspoon tarragon in heavy medium saucepan until reduced to 2 tablespoons, about 10 minutes. Add cream and simmer until reduced by half, about 10 minutes. Strain through fine sieve; return liquid to saucepan. Set pan over low heat. Whisk in butter 1 tablespoon at a time removing pan from heat briefly if drops of melted butter appear. (IF sauce breaks down at any time, remove from heat and whisk in 2 tablespoons cold butter.) Season with salt and pepper. Remove from heat. Add remaining tarragon.

What an elegant Entree! And with the help of Pepperidge Farm's puff pastry sheets it's a breeze.

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recipe reviews
Salmon in Puff Pastry

· Jan 5 · #118439

Mary Brata (Michigan) says:

Awesome recipe! The flavor is wonderful and texture of Salmon and Mousse is succulent and moist. I typically do not freeze any fish products, rather, always buy and prepare for immediate eating. Since I made more than I could eat in 1 or 2 sittings, I froze several of the salmon bundles to eat later (made too many), I wrapped in Saran wrap and Reynolds foil wrap. I couldn't believe after a month in the freezer, there was no difference in taste from that of the fresh!... this is unbelievable. I cut way back on the butter for the sauce and did not reduce the wine for the full time and it was delightful. The Tarragon is mellow and wonderful. Very elegant dinner entree! Highly recommend

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