four 8oz. salmon fillets
salt and pepper
1 leek, white part only, clean and sliced into thin rings
1 carrot, peeled and cut julienne (into thin matchsticks)
2 T. butter
1/2 tsp. dried thyme
1/2 tsp. dried dill
1 pkg. frozen puff pastry, thawed (2 sheets)
1 egg mixed with 1 T. cream (egg wash)
Sprinkle salmon fillets with a little salt and pepper.
Saute the leek and carrot in butter until sort, about 2 minutes on medium heat.
Place the 2 sheets pastry on work surface. Cut each in half, so you will have 4 pieces. Place one salmon fillet in the cneter of each puff pastry. Top each slamon with some of the leek and carrot mixture. Fold puff pastry over salmon to form an envelope and seal and crimp the edges. You will have excess pastry. Cut off excess pastry and set aside. Place salmon “packets” on parchment paper on baking sheet. Use extra pastry to form cut outs to place on tip of pastry (leaves, hearts, stars, etc.) (Can be done several hours ahead.) Brush pastry with egg wash. Bake in preheated 425 degree oven for 15 minutes or until golden brown. Remove from oven and serve at once with a crisp green salad, steamed vegetables, dill sprigs and lemon wedges. Makes a beautiful presentation.