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Salmon en Croute (Koulibiac) V (D, TNT)
Source: "Kosher by Design," by Susie Fishbein
Serves: 6 to 8

1 16-ounce can pink salmon, drained, boned and skinned
3/4 cup fresh bread crumbs from a baguette or French bread, dried in oven
3/4 scant cup mayonnaise
1 tsp. Dijon mustard
1/3 to 1/2 cup yellow onions
1/2 tsp. salt
Freshly ground black pepper
1 sheet frozen puff pastry, thawed
1 large egg, lightly beaten
Cucumber and Mint Salad III (click here for recipe)

This is elegant and easy to prepare using ingredients in your pantry and freezer.

Heat oven to 350°F.

In a large bowl, combine the salmon, bread crumbs, mayonnaise, mustard, onion, and salt and pepper. Mix well.

Lightly flour a work surface and place the puff pastry on it. Gently roll it lengthwise and width-wise, stretching it a little. Have the long side facing you. Gently spoon the salmon mixture in a column approximately 3" or 4" wide down the middle of the puff pastry.

Fold the right side over the salmon mixture, then the left side. Bring the bottom edge over the filling, then the top so the filling is encased in an envelope.

Carefully lift or roll onto ungreased cookie sheet, seam side down. Brush the pastry with the egg and bake for approximately 45 minutes or until pastry is golden brown.

Chill until serving and serve with cucumber and mint salad.

Poster's Notes:
I find that I can stretch the pastry even more for better shaping after it's filled.

This is a wonderful recipe. Every time I make it, it disappears!

I make the cucumber salad the day before; and, in fact, often make the salmon mixture the day before and then just stuff the pastry when I'm ready to make it.

Posted by Paula Miller Jacobson

Nutritional Info Per Serving: N/A