1/4 lb sliced mushrooms
1 tbsp butter
1/4 cup prepared white sauce (I use classico red pepper alfredo)
1 tbsp finely chopped parsley
1 pkg 1 lb frozen puff pastry, thawed
1 lb salmon fillet, cut in half
1 egg, beaten
Cook mushrooms in butter until softened. Stir in sauce until parsley. Cut puff pastry in half.
On a lightly floured board, roll out one half of the dough into a 12 inch square. Spoon half the mushroom
mixture into centre of square. Place one half of the salmon fillet onto the mushroom mixture.
Brush edges of dough wih beaten egg and fold edges over to form a “Parcel”.
Turn over carefully and place on a lightly greased baking sheet. Repeat wwith second square of puff pastry.
Brush parcels with remaining egg. Bake in oven at 425F for 15-20 minutes, until puff pastry is well risen and golden brown.
Serve with a Green Salad and freshly cooked Asparagus.
