Shelly's Recipe

SALMON WELLINGTON

Category: Fish and Seafood

6 (4 to 6 oz) skinless salmon fillets
Salt and ground black pepper
1 (10 oz) pkg frozen chopped spinach, thawed and squeezed dry
1 (17 1/4 oz) pkg frozen puff pastry sheets, thawed for 20 minutes at room temperature or defrosted in the refrigerator overnight
1 egg, beaten
Cucumber and dill sauce, optional (recipe follows)

Heat oven to 400. Slice salmon fillets in half horizontally. Season both sides with salt and pepper, then spread bottom half of each fillet with 1 1/2 to 2 tbsp of the creamed spinach. Top with the other half of the salmon fillets.

Unfold one pastry sheet on a lightly floured surface. Roll out slightly using a rolling pin, then cut into rectangular thirds. Place one of the rectangles on the floured surface and roll into a 6-by-14-inch rectangle. Place a spinach-filled salmon fillet 1 to 1 1/2 inches from one end of the pastry. Brush edges with the beaten egg, then fold other end of pastry over top and seal. Press edges with a fork to seal and create a decorative pattern. Place on a parchment paper-lined baking sheet. Repeat with remaining pastry sheet and fillets. Bake 25 minutes, until golden brown. Serve with cucumber and dill sauce, if desired. Serves 6

Cucumber and Dill Sauce
1 small cucumber, peeled and grated cup
3/4 cup sour cream
1/4 cup mayonnaise
1 tsp dried dill weed
Salt and freshly ground black pepper, to taste

Combine all ingredients in a small bowl. Cover and refrigerate until ready to serve. Makes 1 cups sauce.