SALMON FILLETS WRAPPED IN PUFFED PASTRY

SALMON FILLETS WRAPPED IN PUFFED PASTRY image

Yield Makes four servings.

Number Of Ingredients 14

For the fish:
1 tsp dried dill
1 cup shredded sharp cheddar cheese
4 salmon fillets, 4 oz each with skin removed, chilled in freezer for 20 minutes
Salt and pepper to taste
1-2 large shallots coarsely chopped
1 1/2 cup washed spinach leaves, patted dry
2 sheets of puffed pastry, rolled out thinly and trimmed into rectangles so that each rectangle will encase one fillet (about 4 by 6 inches)
1 egg lightly beaten
Tartar sauce:
1/2 cup of low fat mayo
1 tbsp sweet relish
1 1/2 tsp prepared horseradish
1/2 teaspoon cayenne pepper (optional)

Steps:

Preheat oven to 375º. Combine dill and cheese. Work with one piece of puffed pastry at a time. Place 2 or 3 of the spinach leaves on left edge of the pastry, layer a piece of chilled salmon on top of spinach, season fish with salt and pepper. Place 1/4 of the shallots on top of fish, layer with 1/4 of the cheese mixture, top with a few more spinach leaves. Fold pastry over fish and seal by rolling the edges. Prick the sealed pocket with a fork to vent, and paint with beaten egg. Bake for 20 minutes, switch the oven to broil and leave in oven an additional 3 minutes (watch it so it doesn't burn). Pastry should be golden. Serve at once with tartar sauce.