I'm a busy mom with little time to spend in the kitchen. So when I'm given a recipe like this that's impressive, easy and tasty, I know I have a winner!
- 1 package (17.3 ounces) frozen puff pastry, thawed
- 4 salmon fillets (6 ounces each)
- 1/2 pound fresh sea or bay scallops, finely chopped
- 1/3 cup heavy whipping cream
- 2 green onions, chopped
- 1 tablespoon minced fresh parsley
- 1/2 teaspoon minced fresh dill
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 egg white
- 1 egg, beaten
- On a lightly floured surface, roll each pastry sheet into a 12-in. x 10-in. rectangle. Cut each sheet into four 6-in. x 5-in. rectangles. Place a salmon fillet in the center of four rectangles.
- In a small bowl, combine the scallops, cream, onions, parsley, dill, salt and pepper. In another bowl, beat egg white on medium speed until soft peaks form; fold into scallop mixture. Spoon about 1/2 cup over each salmon fillet.
- Top each with a pastry rectangle and crimp to seal. With a small sharp knife, cut several slits in the top. Place in a greased 15-in. x 10-in. x 1-in. baking pan; brush with egg. Bake at 400° for 20-25 minutes or until a thermometer reads 160°. Yield: 4 servings.
Originally published as Seafood en Croute in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p150
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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