6 to 8 Servings

2 ½ lbs Salmon Side (skin removed)
1 Package Puff Pastry Sheets
¼ cup Chopped Parsley
1 lemon Juice
Salt & Pepper to taste
1 Egg
3 oz. Butter
Flour to dust Puff Pastry Sheets
1 lb. Fresh Spinach Leaves
2 Tbsp Olive Oil
½ Tsp Chopped Garlic

Salmon Mousse
6 oz Salmon Trim (Belly)
2 Egg Whites
1 slice White Bread, Crust Trimmed
4 Ice Cubes
3 Tbsp Heavy Cream
Salt
Pinch of Cayenne Pepper

Keep Salmon chilled. Place ingredients in a food processor and blend quickly.

SALMON FILET PREPARATION

Make sure skin is removed and large bones are picked. Trim belly side of salmon. Season with salt and fresh pepper. Add chopped parsley and juice from one lemon; top Salmon Filet with Salmon Mousse. Set aside.

SPINACH

Heat sauté pan and add olive oil. Add spinach and season with salt & pepper; wilt just lightly. Remove liquid, set aside and chill.
Page 2-Salmon Filet

PUFF PASTRY SHEET

Package comes in two sheets. Sprinkle flour on kitchen work counter. Roll out sheet a bit more to fit your salmon side, have a few extra inches of dough to each side.

Bottom sheet- Roll out; brush off excess flour, add the spinach down the middle. Place salmon side on top; fold puff pastry on to salmon to keep snug. Crack fresh egg in a small bowl, beat and brush on to Puff pastry dough.

Top sheet- Cover salmon with sheet. Tuck in so you have a nice pastry loaf. Use fork to prick little holes into top of pastry, called docking.

Place on cookie sheet. Brush with egg mixture and bake at 375 degrees for 30 minutes. Do not open oven door for the first 10 minutes, puff pastry has to bake in hot oven. After 30 minutes turn off and let stand in oven for 10 more minutes.

Gustav Mauler
Certified Master Chef