Ladies this dish is easy and delicious! I add a touch of butter on top of the spinach. This is a main course no one will forget. It makes an elegant entree.
1 package (17-1/4 oz.) frozen puff pastry sheets, thawed (2 sheets)( I use Filo Dough)
1 salmon fillet (3 lb.), skinned and pin bones removed*
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 packages (5 or 5.4 oz. each) garlic herb cheese, softened
4 cups chopped fresh spinach (1 bag, 10 oz.) washed well to remove all traces of sand
1 large egg, beaten with 2 tablespoons water
Heat oven to 400°F.
On a floured surface, roll one sheet puff pastry to a 20″x10″ rectangle; transfer to a cookie sheet.
Place salmon on top; sprinkle with salt and pepper. Spread cheese over top and sides of salmon; top with spinach.
Brush beaten egg on pastry around salmon. Roll second pastry sheet to a 20″x10″ rectangle and place on top. Press around fish, pressing edges to seal. Trim pastry to a 3/4″ border around fish, reserving scraps.
Brush pastry with egg. Cut scraps decoratively and arrange on top. Brush again with egg. Bake 30 minutes until golden. Serve hot or at room temperature. Makes 14 appetizer servings or 8 main dish servings.
* To remove pin bones from fish: Feel for any bones; with a tweezer, simply pull out the bone–as you would a splinter.