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1
Roll out 2 pastry sheets to 1/2-inch thickness and set aside in the refrigerator for 30 minutes to rest prior to assembly.
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2
(This will make it easier to handle).
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3
At this time preheat the oven to 350 degrees F.
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4
When ready to assemble, lay 1 of the pastry sheets on a flat floured surface.
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5
Brush with egg wash and evenly spread the spinach on top.
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6
Then cover the spinach with the sauteed mushrooms.
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7
Lay the whole side of salmon on top of the spinach and mushrooms, making sure you have at least 1/2-inch of pastry left all around the salmon.
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8
Preheat oven at 350 degrees F.
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9
Season the salmon with salt and pepper and top with the chopped eggs and sliced raw onion.
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10
Sprinkle with chopped dill and thyme and brush the egg wash liberally around the edges of the bottom pastry.
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11
Place the other pastry sheet on top of the salmon and press the 2 sheets together so they seal tightly (the whole thing should look like a parcel).
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12
Egg wash the top and sprinkle with little salt.
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13
Transfer the salmon to a sheet pan and place in the preheated oven for 30 minutes.
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14
After 30 minutes check internal temperature by placing an instant-read thermometer into the center of the salmon.
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15
When it reads 125 degrees F remove from the oven and allow to rest for a further 10 minutes.
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16
It will continue to cook for a further 20 minutes or so.
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17
Transfer salmon to a cutting board and using a serrated knife, slice into 2-inch pieces.
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18
Place on a serving platter and enjoy.
