Salmon en Croute

• 1 piece (1-1/2 lb.) salmon **
• 2 tbsp. heavy cream
• 1/2 tsp. chopped dill
• Salt and black pepper
• 3 slices bacon
• 8 oz. frozen puff pastry, thawed
• 1 egg yolk
• 1 tbsp. milk
• Lemon wedges (garnish)

1. Cook asparagus 20 to 30 minutes.
2. Use tips and rub through sieve or blender.
3. Stir in cream and dill and season to taste with pepper.
4. Spread mixture over one fillet and put other fillet on top.
5. Spread remaining puree on top of this.
6. Wrap bacon fillets.
7. Roll out pastry to about 12x10-inches (30cm x 25cm).
8. Place salmon in center (carefully) and wrap pastry around the fish.
9. Beat egg yolks lightly with milk and brush edges of pastry.
10. Seal long joint firmly with more egg.
11. Place on wet baking tray with the seam beneath.
12. Cut one or two holes for steam to escape.
13. (You can decorate the top with leaves made from pastry.)
14. Brush with remaining egg and milk.
15. Bake in center of 425 degrees F (210 degrees C) oven for 20 minutes.
16. Lower heat to 375 degrees F. (190 degrees C) and bake 20 to 25 minutes or until pastry is golden brown.
17. Garnish with lemon wedges.
18. Serve hot or cold.

salmon, heavy cream, dill, salt, bacon, frozen puff pastry, egg yolk, milk, lemon wedges

Taken from www.foodgeeks.com/recipes/6405 (may not work)