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Salmon Pastry Puff

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Ingredients
  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
  Salt 1⁄2 Teaspoon
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Salmon

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