"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Dorothy's Salmon in a Puff Pastry Recipe

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This recipe for Dorothy's Salmon in a Puff Pastry, by , is from The Thrasher Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dorothy Thrasher-Smith
Added: Thursday, April 2, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Fish Mousse
5 oz. Chilled salmon fillet
6 tablespoons chilled whipping cream
1 large egg white
1 teaspoon fresh tarragon, minced or teaspoon dried
salt and pepper


Fish
1 lbs salmon fillets, about thick
1 pkg. Frozen puff pastry, thawed
1 large egg, beaten for glaze

Directions:
Directions:
Fish Mousse
Coarsely chop salmon in processor. Add cream, egg white and tarragon; blend until smooth about 4 seconds. Season with salt and pepper.

Fish
Cut salmon into 12 2 oz. Portions, about 2 x 3
Roll pastry dough sheet out to thick rectangle. Cut into 4 6x7 rectangles. Lay salmon on top of pastry, spread mousse on top. Place top pastry over salmon and press edges with fork to seal. Refrigerate 20 minutes ( can be prepared 3 hours ahead) Cut slit into top of pastry. Place on large baking sheet. Brush with glaze. Bake until golden brown about 20 minutes at 350 degrees.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
This recipe is a wonderful recipe for guest. You can make it ahead of time. It has a great presentation, very filling and delicious.

 

 

 

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