ingredients        Serves 6

2 Tbsp butter
1 large leek, white and light green parts diced, washed and dried
1 clove garlic, minced
Zest of one lemon
¼ cup dry white wine
1/3 cup whipping cream
2 tsp minced fresh dill
2 11-ounce packages frozen chopped spinach, thawed and completely drained
1 large egg, plus 1 egg yolk, separated
2 lb boneless, skinless fillet of salmon
1 package puff pastry, thawed


Heat oven to 400°F. Line a large rimmed sheet pan with parchment paper.

Melt the butter in a large sauté pan over medium-low heat, and add the leeks. Cook until softened, about 20 minutes. Adjust heat as needed so the leeks do not get brown.

Add the garlic, lemon zest and the wine. Cook until wine has evaporated, about 4 minutes. Remove from the heat and transfer to a large bowl. Add the whipping cream, dill, spinach and LEMON HONEY HERB SAUCE. Season with salt and pepper. Stir to blend well and let cool completely. Whisk the whole egg and add to mixture. Set aside.

On a lightly floured surface, roll out the pastry to a sheet about 10-inches x 15-inches. Transfer carefully to the prepared sheet pan.

Spread the spinach mixture onto the middle of the pastry, leaving a 3-inch border on all sides. Season the salmon with salt and pepper, then lay on top of the spinach mixture, top-side down. Wrap the pastry up and over the fish to enclose completely and pinch edges together to seal. Trim off any excess pastry so it doesn’t overlap too much. Gently flip the whole package over, so the smooth side of the pastry is facing up.
With a sharp knife, make very shallow cuts into the top of the pastry, in a crosshatch pattern. Try not to go all the way through the pastry.

Whisk the remaining egg yolk with one teaspoon water and brush the entire surface of the pastry.

Bake until pastry is browned and puffed, about 45 minutes. Let rest for 10 minutes, then slice and serve.

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