Salmon en Croute

1. 1

   First you take the salmon clean and remove skin.

2. 2

   Cut the salmon in half and pat dry then set aside

3. 3

   Then take the dill and basil and do a fine chop, after chopping mix with the soften butter.

4. 4

   Take the pastry puff and place one piece of salmon and a pinch of salt and pepper.

5. 5

   Spread the herb butter on the salmon, then place the other piece of salmon.

6. 6

   Start folding the the pastry puff until cover......you may cut and remove some of the pastry if it has to much.....after you fold tightly make a criss cross on top and an egg wash and bake at 375 until golden brown 15-20min

7. 7

   With the extra herb butter you can sautAS the asparagus with the butter for 4min on medium low

8. 8

   Prepare Hollandaise sauce (follow instruction on package)

9. 9

   Once you pastry puff is all set you my serve and plate like my picture and enjoy .....remember depending on salmon pieces the more people you feed....a small goes a long way ....just made mine big

* Per serving · 4 servings · Values may vary.

No additional tips available.