Shelly's Recipe

PUFF PASTRY SALMON BAKE

Category: Casseroles - Seafood

2 (3 oz) pkg cream cheese, softened
1/4 cup mayonnaise
2 (6 oz) pkg red salmon, well drained and flaked (hand-squeeze out excess moisture do not use pink salmon)
1 garlic clove, minced, or to taste
2 tbsp fresh lemon juice, optional but good to add
1/3 cup chopped red or green bell pepper
1/3 cup pitted sliced black olives, chopped
1 celery rib, finely diced
2 green onions, chopped
1/4 tsp dried dill, or to taste
1 tsp seasoned salt, or to taste (can use white salt)
1/2 tsp fresh ground black pepper, or to taste
2 sheets puff pastry, thawed according to pkg (from a 17 oz box)
1 egg, lightly beaten

In a medium bowl combine the soft cream cheese with mayonnaise and the minced garlic. Add in salmon, lemon juice, bell pepper, olives, celery, green onion, dill, salt and pepper; mix to combine; cover then refrigerate 8-24 hours.

Preheat oven to 400. Grease a 15 x 10-inch jelly-roll baking sheet.

Place 1 thawed puff pastry sheet on a lightly floured surface then roll out to a 12 x 9-inch rectangle (it does not have to be exact measurement just as long as it fits into the baking sheet). Transfer to a baking sheet then brush all edges of the pastry with egg. Spread the salmon mixture over the pastry up to 1-inch through the edges.

Roll the remaining sheet out to the same size, then place on top of the filling matching the edges then crimp to seal. Score the top of pastry diagonally in both at 1-inch intervals. Bake at 400 degrees for 25-30 minutes or until deep golden brown. Cut into slices with a serrated knife.