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1
For the mousse, place 6 ounces salmon in a food processor or blender.
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2
Process until smooth.
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3
Add the egg, salt and pepper.
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4
Add the cream slowly, processing until smooth.
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5
Spoon the mousse into a bowl.
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6
Chill, covered, for at least 1 hour.
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7
For the salmon, roll out the pastry sheets on a work surface.
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8
Place the salmon fillet on 1 sheet and trim to fit.
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9
Butterfly the fillet lengthwise to create a pocket and flaps.
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10
Spoon the mousse into the pocket and press the flaps to close.
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11
Season with salt and pepper.
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12
Brush the edges of the pastry with some of the beaten egg.
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13
Place the other pastry sheet on top and press the edges to seal.
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14
Brush the entire top with the remaining beaten egg.
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15
Arrange the salmon on a baking sheet.
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16
Chill, covered for at least 1 hour.
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17
You may cut shapes out of additional pastry to decorate the top if desired.
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18
Bake at 400*F for 20 minutes, or until the pastry is golden brown.
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19
While the salmon is baking, combine the champagne and shallots in a large saucepan and heat until reduced to a glaze.
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20
Add the dream and cook over mediumheat until the sauce coats the back of a spoon.
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21
Season to taste with salt and pepper.
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22
Cut the salmon into slices to serve.
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23
Spoon the sauce over the salmon immediately before serving.
