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1 12"-to-18"-long salmon fillet
Preheat the oven to 350°F.
Place the salmon in the center of pastry sheet. Combine mayonnaise, Dijon mustard, salt and pepper. Spread over the salmon. Place lemon slices and fresh dill on top. Cover the salmon with the remaining pastry sheet. Moisten the edges of the pastry with water, seal the top and bottom, pressing gently with a fork. Trim off excess.
Cut leaves and other designs from the excess. Beat the egg and 1 tablespoon water lightly in a bowl. Brush the egg wash over the pastry. Poke a few holes in the pastry, using a fork. Place on a baking sheet. Bake for 30 to 45 minutes or until golden brown.
Poster's Notes:
Posted by Sharon Kuritzky
Nutritional Info Per Serving: N/A
1 package puff pastry sheets (2 sheets)
2/3 cup mayonnaise
2 tablespoons Dijon mustard
Salt and pepper to taste
Fresh dill to taste
Few lemon slices
1 egg
1 tablespoon water
Sometimes I vary the recipe by adding pan fried mushrooms with onions, spinach (defrosted and drained) with Parmesan cheese or whatever else comes to mind that can be good with salmon.