Puff Pastry Salmon Bundles

Ingredients: (Puff Pastry Salmon Bundles)

8 fresh Asparagus Pears
4 hard-cooked eggs, lightly mashed
1 tablespoon red onion, diced
3 tablespoons chopped fresh dill, divided
1/2 (250 g) package Cream Cheese, divided
1 tablespoon Mayonnaise
1 Teaspoon Dijon mustard
Salt and pepper to taste
1 frozen per-rolled puff Pastry Sheet (13×20 cm)
4 (4 ounce) fillets sockeye Salmon, skin removed
1 egg, for egg wash
2/3 cup Chicken broth
Zest of 1 Lemon
1 tablespoon fresh Lemon Juice


Directions: (Puff Pastry Salmon Bundles)



Preheat oven to 400 degrees F. Spray a baking sheet with cooking spray or cover with parchment paper. Blanch asparagus spears in boiling water for 3 minutes; drain and submerge in ice water to stop the cooking. Drain, then pat dry and cut into 1/4-inch pieces; place in a medium glass bowl. Mix in eggs, red onion, 2 Tbsp. dill, 1/2 the cream cheese (62 g), mayonnaise, mustard, salt and pepper. Set aside. Cut pastry into 4 equal pieces; place 1 salmon fillet on the center of each pastry piece. Season with salt and pepper. Top with egg mixture.
Fold sides of pastry over salmon and press pastry together to seal the seam. Brush with egg wash. Place on prepared baking sheet. Bake for 15 minutes. Reduce oven temperature to 325 degrees F and bake for 15 minute more or until pastry is flaky and golden brown. Let stand 5 minutes before serving.
Meanwhile, bring broth, lemon zest, lemon juice and remaining dill to a simmering boil. Add remaining cream cheese and cook until melted, stirring constantly with whisk. Cook 10 minutes or until thickened, stirring occasionally. Remove from heat until ready to serve. Serve salmon bundles topped with sauce.

All Butter Pie Crust (Pastry)

Ingredients:(All Butter Pie Crust (Pastry))

2 1/2 cups unbleached all-purpose flour
1 teaspoon table salt
1 tablespoon granulated sugar
16 tablespoons unsalted butter
3 tablespoons sour cream
1/3 cup ice water (or more)

Instructions:(All Butter Pie Crust (Pastry))

Cut butter into 1/2-inch cubes and freeze for 10 minutes (not more).
You can mix with your hands or with a hand-held pastry blender, but I prefer a food processor for ease.
Process flour, salt and sugar together in food processor until combined, about 3 seconds. Add butter and pulse until butter is size of large peas, about ten one-second pulses.
Using fork, mix sour cream and 1/3 cup in small bowl until combined. Add half of sour cream mixture to flour mixture; pulse for three 1-second pulses. Repeat with remaining sour cream mixture.
Pinch dough with fingers; if dough is floury, dry and does not hold together, add 1 to 2 tablespoons ice water (start with less), and process until dough forms large clumps and no dry flour remains, three to five 1-second pulses.
Divide dough into two balls and flatten each into 4-inch disk; wrap each disk in plastic and refrigerate until firm but not too hard, 1 to 2 hours, before rolling.
Dough can be refrigerated for up to 24 hours. Let thoroughly chilled dough stand at room temperature for 15 minutes before rolling. Dough can also be frozen. I usually make at least one extra recipe’s worth, form the dough into pie pans, then freeze for later use. Just thaw before using.