SALMON WRAPPED IN PASTRY WITH CUCUMBER SAUCE

Salmon Wrapped in Pastry with Cucumber Sauce image

Pre-cooked fillets and a sheet of frozen puff pastry make it easy to serve up this delicious restaurant-style salmon with cucumber sauce.

Provided by My Food and Family

Categories Dairy

Time 55m

Yield Makes 4 servings.

Number Of Ingredients 14

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Ingredients

12 oz. (1-1/2 pkg.) PHILADELPHIA Cream Cheese, softened
1 cup mayonnaise
10 oz. pre-cooked salmon
1/2 cup finely diced onions
1/2 cup finely diced celery hearts
1/2 cup chopped pimentos, drained and dried
1/2 cup frozen peas
2 Tbsp. chopped fresh parsley
2 Tbsp. chopped fresh dill
zest of 1 lemon
kosher salt and cracked black pepper
1 sheet (1/2 of pkg.) frozen puff pastry, thawed
1 egg, beaten
1 cup grated cucumbers, patted dry

Steps:

Preheat oven to 400°F.
In a small bowl, mix together 6 oz. of cream cheese and 1/2 cup of mayonnaise until smooth. Set aside.
In a large bowl, mix together salmon, onions, celery, pimentos, peas, parsley, dill and lemon zest. Mix with the cream cheese mixture. Taste and season with salt and pepper.
Spray a sheet pan with nonstick cooking spray. Lay 1 sheet of puff pastry on pan.
Mound the salmon filling evenly across from one side to the other side, about 2 inches from the bottom end. Wrap the pastry over the top. Pinch the bottom and top pastry, rolling to seal it closed. Brush pastry with beaten egg and refrigerate for 15 minutes before baking.
Bake for 25 minutes. Remove from oven and let rest 10 minutes before serving.
While the pastry is baking, make the sauce. With a fork or hand mixer, blend 6 oz. of cream cheese with 1/2 cup mayonnaise until combined. Mix in the cucumber.
Slice salmon and serve with sauce. Enjoy!

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g