Salmon Pastry Puff
|Frozen phyllo pastry sheets||3 , thawed and folded into half (12 By 17 Inches Each)|
|Yellow onion||1 Large, finely chopped|
|Chopped sweet green pepper||1⁄2 Cup (8 tbs)|
|Finely chopped celery||1⁄2 Cup (8 tbs)|
|Melted butter/Margarine||3 Tablespoon|
|All purpose flour||3 Tablespoon|
|Snipped fresh dill/1 teaspoon dill weed||2 Tablespoon|
|Black pepper||1⁄4 Teaspoon|
|Canned salmon||15 1⁄2 Ounce, drained, with liquid reserved (1 Can)|
|Clam juice/1 cup fish stock||8 Ounce (1 Bottle)|
|Whole milk||1⁄2 Cup (8 tbs)|
|Frozen chopped asparagus||10 Ounce, thawed and drained (1 Package)|
|Lemon juice||1 Tablespoon|
Stack the folded sheets of phyllo pastry, then invert an ungreased 11" x 7" x 2" baking dish on top of them.
Using a sharp paring knife, carefully cut around the dish so that you have 6 single sheets of pastry
Lift off the dish and cover the pastry sheets with damp paper toweling.
Preheat the oven to 400° F.
Saute the onion, green pepper, and celery in 2 tablespoons of the melted butter in a medium-size saucepan over moderate heat, stirring occasionally, for 5 minutes or until limp.
Blend in the flour, dill, salt, and black pepper, gradually add the reserved salmon liquid, clam juice, and milk, and cook, stirring constantly, for 3 to 5 minutes or until thickened.
Flake the salmon into the mixture, then stir in the asparagus and lemon juice.
Simmer, uncovered, over moderately low heat for 3 minutes.
Pour the hot mixture into the baking dish.
Lay a sheet of the phyllo pastry on top and lightly brush with a little of the remaining melted butter.
Repeat with the remaining 5 sheets, lightly brushing each with the butter.
Bake, uncovered, for 20 minutes or until puffed and golden.