Recipe - Salmon In Puff Pastry With Mushroom Artichoke Pate

PATE
1 tablespoon Butter
1 cn (4oz) artichokes; finely
chopped
1 Onion; finely chopped
One fourth pound Mushrooms

SALMON IN PASTRY
One fourth pound Frozen puff pastry; thawed
2 6oz salmon filets; no skin
1 Egg yolk for glaze

PINK CREAM SAUCE
1 tablespoon Butter
1 tablespoon Flour
1 cup Chicken of fish broth
2 teaspoon Tomato paste
One fourth cup Sour cream
One fourth teaspoon Salt
2 tablespoon Chopped chives

excerpthttp://kbyuwww.byu.edu/cooking/showfive.html

Culinary Creations with Mary Crafts

Show #5 Romantic Valentine's Day

Pate: Melt 1 tbls. butter in saute pan. Add 4 oz. can of artichokes, finely
chopped, and one onion, finely chopped. Sauted until lightly browned. Add
One fourth pound mushrooms and cook until liquid has exaporated. Season to taste.
May be refrigerated up to 2 days.

Salmon in Pastry: Cut pastry into 2 rectangles approximately 2 inches
bigger than the size of the two salmon filets. Top salmon with pate. Place
puff pastry over salmon and tuck under edges, making sure the pastry does
not completely cover the bottom of the salmon. Lift on to baking sheet
sprayed with cooking spray. Brush egg over pastry. Cut small hearts out of
pastry. Place on salmon pastry and egg wash again.

Preheat oven to 425. Bake salmon until pastry is golden brown, 20 to 25
minutes. Serve immediately with pink cream sauce.

Pink Cream Sauce: Melt 1 tbls. of butter in small pan. Stir in 1 tbls.
flour. Stir until lightly browned. Add 1 cup chicken of fish broth. Whisk
until smooth and bubbly. Stir in 2 tsp. tomato paste and One fourth cup sour
cream,
One fourth tsp. salt, and 2 tbls. chopped chives. May be frozen or held at
room temperature for 4 hours. Reheat slowly before serving. If to thick,
sauce may be thinned with milk or cream.

Posted to recipeludigest by LSHW shusky@erols.com on Feb 15, 1998