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1
For the salmon: Preheat the oven to 425 degrees F. Line a baking sheet with foil and spray with nonstick cooking spray.
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2
Heat the oil in a heavy saute pan over medium-high heat.
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3
Add the shallots and cook until translucent and fragrant, about 2 minutes.
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4
Add the mushrooms and cook until the liquid evaporates, about 3 minutes.
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5
Add the spinach and wilt for 4 minutes.
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6
Season the mixture with salt and pepper.
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7
Let cool.
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8
Dust a flat working surface with flour.
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9
Using a rolling pin, roll out the sheets of puff pastry into 1/4-inch thickness (each 12 by 12 inches).
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10
Put the pastry sheets side-by-side so they overlap slightly, by about 1/2 inch.
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11
Brush the overlapping strip with the beaten egg, stick both sheets together at the strip and seal with a fork.
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12
Transfer to the prepared baking sheet.
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13
Spoon the cooled mushroom-spinach mixture over one side of the puff pastry rectangle.
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14
To make an even rectangle out of the salmon fillet, you can cut the top portion off of the belly and add it to the tail part.
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15
Place the fillet over the mushroom-spinach mixture.
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16
Season the salmon heavily with salt and pepper.
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17
Fold the other side of the rectangle over the filling and seal by brushing the edge with egg wash and crimping as you would a pie crust (you can use a fork; I crimped like a pie crust with my fingers).
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18
Fold the remaining 2 open edges of pastry under the salmon fillet.
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19
Brush everything with the egg wash.
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20
Bake until the puff pastry is crisp and golden in color, 25 minutes.
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21
Let stand for about 8 minutes before slicing.
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22
For the dill sauce: Put the clam juice in a heavy saucepot and bring to a boil.
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23
Lower to a simmer and reduce to 1/2 cup.
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24
Add the Mexican crema and heavy cream and reduce to 1 cup.
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25
Add the flour and whisk while boiling until thickened.
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26
Add the dill and season with salt and pepper.
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27
Slice the salmon into 1 1/4 to 1 1/2-inch slices.
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28
Serve immediately with the dill sauce.
