Prep 20 mins
Cook 20 mins
I made this for a ladies luncheon yesterday to rave reviews. It's a wonderful choice for a do-ahead entree that will have your guests asking, "How did you do that?". This can be made into individual packets, or one large package served in slices. Easy, impressive and delicious! chill times are not reflected in the cook times, so plan accordingly.
- 6 ounces salmon
- 1 egg
- 3⁄4 cup heavy cream
- 2 sheets frozen puff pastry, thawed
- 1 (2 lb) salmon fillets
- 1 egg, beaten
- 0.5 (1 liter) bottle champagne
- 2 shallots, minced
- 3 cups heavy cream
- For the mousse, place 6 ounces salmon in a food processor or blender. Process until smooth. Add the egg, salt and pepper. Add the cream slowly, processing until smooth. Spoon the mousse into a bowl. Chill, covered, for at least 1 hour.
- For the salmon, roll out the pastry sheets on a work surface. Place the salmon fillet on 1 sheet and trim to fit. Butterfly the fillet lengthwise to create a pocket and flaps. Spoon the mousse into the pocket and press the flaps to close. Season with salt and pepper. Brush the edges of the pastry with some of the beaten egg. Place the other pastry sheet on top and press the edges to seal. Brush the entire top with the remaining beaten egg. Arrange the salmon on a baking sheet. Chill, covered for at least 1 hour. You may cut shapes out of additional pastry to decorate the top if desired.
- Bake at 400*F for 20 minutes, or until the pastry is golden brown.
- While the salmon is baking, combine the champagne and shallots in a large saucepan and heat until reduced to a glaze. Add the dream and cook over mediumheat until the sauce coats the back of a spoon. Season to taste with salt and pepper.
- Cut the salmon into slices to serve. Spoon the sauce over the salmon immediately before serving.