Puff Pastry Salmon Bundles

Name: Puff Pastry Salmon Bundles
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 8 fresh asparagus spears; 158 milliliters chicken broth; 250 grams 1/2 package PHILADELPHIA Cream Cheese, divided; 1 teaspoon Dijon mustard; 1 egg, for egg wash; 3 Tbsps chopped fresh dill, divided; 4 hard-cooked eggs, lightly mashed; 1 Tbsp fresh lemon juice; 1 Zest of lemon; 1 Tbsp mayonnaise; 1 sheet frozen pre-rolled puff pastry sheet (13x20 cm); 1 Tbsp red onion, diced; 454 grams fillets sockeye salmon, skinless; 4 servings Salt and pepper to taste

Puff Pas

Instructions

Preheat oven to 400 degrees F. Spray a baking sheet with cooking spray or cover with parchment paper.

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Cooking Spray

Equipment you will use

Baking Paper

Baking Sheet

Oven

Blanch asparagus spears in boiling water for 3 minutes; drain and submerge in ice water to stop the cooking.

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Asparagus

Water

Drain, then pat dry and cut into 1/4-inch pieces; place in a medium glass bowl.

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Bowl

Mix in eggs, red onion, 2 Tbsp. dill, 1/2 the cream cheese (62 g), mayonnaise, mustard, salt and pepper. Set aside.

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Salt And Pepper

Cream Cheese

Mayonnaise

Red Onion

Mustard

Dill

Egg

Cut pastry into 4 equal pieces; place 1 salmon fillet on the centre of each pastry piece. Season with salt and pepper. Top with egg mixture.

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Salt And Pepper

Salmon Fillets

Egg

Fold sides of pastry over salmon and press pastry together to seal the seam.

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Salmon

Brush with egg wash.

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Egg

Place on prepared baking sheet.

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Baking Sheet

Bake for 15 minutes. Reduce oven temperature to 325 degrees F and bake for 15 minutes more or until pastry is flaky and golden brown.

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Oven

Let stand 5 minutes before serving.

Meanwhile, bring broth, lemon zest, lemon juice and remaining dill to a simmering boil.

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Lemon Juice

Lemon Zest

Broth

Dill

Add remaining cream cheese and cook until melted, stirring constantly with whisk. Cook 10 minutes or until thickened, stirring occasionally.

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Cream Cheese

Equipment you will use

Whisk

Remove from heat until ready to serve.

Serve salmon bundles topped with sauce.

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Salmon

Sauce

Equipment

Ingredients

Servings:

fresh asparagus spears 158milliliters

chicken broth 250grams

1/2 package PHILADELPHIA Cream Cheese, divided 1teaspoon

Dijon mustard 1

egg, for egg wash 3Tbsps

chopped fresh dill, divided 4

hard-cooked eggs, lightly mashed 1Tbsp

fresh lemon juice 1

Zest of lemon 1Tbsp

mayonnaise 1sheet

frozen pre-rolled puff pastry sheet (13x20 cm)1Tbsp

red onion, diced 454grams

fillets sockeye salmon, skinless 4servings

Salt and pepper to taste

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon on the menu? Try pairing with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Chateau Ste. Michelle Indian Wells Chardonnay Wine with a 5 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.