Salmon In Puff Pastry
|Water||4 Cup (64 tbs)|
|Red potatoes||10 Small, sliced about 1/4-inch thick|
|Frozen puff pastry||17 1⁄4 Ounce, thawed (1 Package)|
|Salmon filet||2 Pound, skinned boned|
|Chopped dill||2 Tablespoon|
|Lemon juice||2 Teaspoon|
|Ground pepper||1⁄2 Teaspoon|
|Onion||1 Medium, thinly sliced, separated into rings|
|Shredded gruyere cheese||4 Ounce (1 Cup)|
|Lemon slices/Lemon wedges||2|
Heat oven to 375°.
In 2-quart saucepan bring water to a full boil.
Add potato slices.
Cook over medium heat 5 minutes; rinse in cold water.
Drain; pat dry.
On lightly floured surface roll one puff pastry sheet into 16 x 12-inch rectangle.
Place 1/2 the cooled potato slices down long center third of puff pastry leaving 1 inch on each end; sprinkle with 1/2 teaspoon salt.
Place 1/2 salmon, cutting to fit, on top of potatoes.
Sprinkle salmon with 1 tablespoon dill, 1 teaspoon lemon juice and 1/4 teaspoon pepper.
Top with 1/2 onion rings and 1/2 cup cheese.
On both 16-inch sides of pastry cut 1-inch strips from edge of filling.
Alternately fold strips over filling, creating a braided affect.
Using two large pancake turners, place pastry on greased 15 x 10 x 1-inch jelly roll pan.
Brush with milk.
Repeat with remaining puff pastry sheet and all remaining ingredients.
Bake for 35 to 40 minutes or until golden brown and potatoes are tender.
If browning too quickly, cover loosely with aluminum foil.
Garnish with fresh dill and lemon, if desired.