¼ lb sliced mushrooms
1 tbsp butter
¼ cup prepared white sauce
1 tbsp finely chopped parsley
1 pkg 1 lb frozen puff pastry, thawed
1 lb salmon filet, cut in half
1 egg, beaten
Cook mushrooms in butter until softened. Stir in sauce and parsley. Cut puff pastry in half. On lightly floured board roll out one half of the dough into a 12 inch square. Spoon half of the mushroom mixture into center of square. Place on half of the salmon filet onto mushroom mixture. Brush edges of dough with beaten egg and fold edges over to form a ‘parcel’. Turn over carefully and place on a lightly greased baking sheet. Repeat with the second square of puff pastry. Brush parcels with remaining egg. Back in a pre-heated 425F oven for 15 to 20 minutes until puff pasty is well-risen and golden brown. Serve with a green salad and freshly cooked asparagus.
Serves 3 to 4
