Little Puff Pastry Salmon Pots

• 2 pieces Salmon Fillets (about 3/4 Pounds)
• 1/4 cups Butter
• 1/2 cups Flour
• 2- 1/2 cups Milk
• 2 Tablespoons Lemon Juice
• 1/4 bunches Fresh Dill, Chopped
• Salt And Pepper
• 1 package Store-bought Or Home-made Puff Pastry, 14-17 Ounce
• 4 Little Ramekins Or Bowls, Ovenproof, About 5 Inches Diameter

1. Remove the skin off the salmon and cut fillets in two.
2. Set aside.
3. Prepare the bechamel: in a pan over medium low heat, melt butter.
4. Add flour and mix.
5. Remove from the heat, add milk a little at a time, mixing each time to incorporate milk.
6. Put back on the fire and cook approximately 5-10 minutes until it thickens.
7. Add lemon juice, dill, salt, pepper and mix.
8. Set aside.
9. Make 4 circles on the puff pastry, 1/3 inch wider than the diameter of the bowl.
10. In the bowl, put down one piece of salmon, cover with 1/4 of the bechamel sauce.
11. Cover with the puff pastry circle on the top of the bowl and press on the edge to seal the dough.
12. Repeat with the 3 other bowls.
13. Put in the oven for 15 minutes at 200 degrees C (400 degrees F), or until the dough is golden.
14. Serve with rice or salad.

salmon, butter, flour, milk, lemon juice, dill, salt, pastry, ramekins

Taken from tastykitchen.com/recipes/main-courses/little-puff-pastry-salmon-pots/ (may not work)