Salmon In Puff Pastry

Photo: flickr user TinyTall

Ingredients

5 ounces chilled salmon fillet

6 tablespoons whipping cream, chilled

1 lg. egg white

1 1/2 teaspoons fresh tarragon, minced or ½ teaspoon dried, crumbled

Salt and freshly ground pepper

1 1/2 lbs. salmon fillet, about ½ inch thick

1 1/2 (17 ¼ oz.) pkgs. frozen puff pastry, (3 sheet), thawed

1 lg. egg, beaten to blend (glaze)

Tarragon Beurre Blanc 1 cup dry white wine

1 shallot, thinly sliced

2 teaspoons fresh tarragon

Leaves, chopped or ½ tsp. dried crumbled

1 cup whipping cream

1 cup (2 sticks) butter, cut into pieces

Salt

freshly ground pepper

Preparation

FOR MOUSSE: Coarsely chop salmon in processor. Add cream, egg white and tarragon, blend until smooth, about 4 seconds. Season with salt and pepper. FOR FISH: Cut salmon into twelve 2 ounce portions, about 2 1/2 x 3 inches.

Roll 1 pastry dough sheet out to 1/8 inch thick rectangle. Cut into four 6 x 7 inch rectangles. Repeat with remaining pastry sheets. Place 1 salmon slice atop each of 6 pastry rectangles. Spread 1/6 of moose over each. Cover mousse with remaining salmon pieces. Top with remaining pastry layers. Press edges with fork to seal. Refrigerate 20 minutes. (Can be prepared 3 hours ahead, cover and refrigerate.) Preheat oven to 350 degrees. Using small sharp knife, cut pastries into fish shapes. Score surface to resemble eyes

Boil wine with shallot and 1 teaspoon tarragon in heavy medium saucepan until reduced to 2 tablespoons, about 10 minutes. Add cream and simmer until reduced by half, about 10 minutes. Strain through fine sieve; return liquid to saucepan. Set pan over low heat. Whisk in butter 1 tablespoon at a time removing pan from heat briefly if drops of melted butter appear. (IF sauce breaks down at any time, remove from heat and whisk in 2 tablespoons cold butter.) Season with

What an elegant Entree! And with the help of Pepperidge Farm's puff pastry sheets it's a breeze.