Salmon Pastry

I lack the wording for what this should be called...it's easy, looks elegant, and you can use canned salmon if that's what you have. I wish I had a picture of how pretty this looks. Consider putting it in a square quiche pan if you can find one.

• Ready In: 50 mins
• Serves: 3-4

Ingredients

• 6  ounces frozen puff pastry
• 2  teaspoons cornstarch
• 2⁄3 cup milk
• 6  ounces salmon, cooked (fresh or canned)
• 1  garlic clove, pressed
•  salt and pepper, to taste
• 1  tablespoon butter
• 1  egg, beaten
• 4  sprigs fresh dill, garnish

Directions

1. Roll out the pastry and use it to line an 8" quiche pan. Mix the cornstarch with a little milk. Bring the remaining milk to a boil and stir in the cornstarch mixture, then return to the pan and cook for 1 minutes, stirring.
2. Season with the salt and pepper.
3. Mix the butter and garlic into the fresh salmon, or drain the canned salmon and flake the fish removing any bones or skin you find.
4. Remove the sauce from the heat and beat in the egg, then fold the slamon and spoon the mixture into the pastry shell. Bake in a preheated oven at 375º for 40 minutes.
5. Serve garnished with dill sprigs.