Salmon with Leeks in Puff Pastry

Ingredients

• 1 1/2 lbs. salmon fillets
• salt & freshly ground pepper
• 4 tbsp. softened butter
• 3 leeks, washed and white parts julienned
• 1 cup sliced mushrooms
• 1 tbsp flour
• 1 - 14oz package puff pastry
• 1 egg lightly beaten
• 3/4 cup whipping cream
• 2 tsp lemon juice

Instructions

Divide salmon into a 2 portions of 1 lb. and 1/2 lb.  Remove skin from smaller portion and cut into chunks.  Place in food processow rith 1/4 of the whipping cream and process until smooth.  Season lightly with salt and pepper and set aside.  Cut remaining salmon into thin slices and set side.  Saute leeks in 1 tbsp of the butter in a skillet until soft but not brown. Remove from pan and set aside. Saute mushrooms in 1 tbsp butter, add remaining whipping cream and cook over medium heat stirring constantly, until mixture comes to a boil.  Meanwhile, make a paste of the flour and 1 tbsp of the butter, stir into mushroom mixture and simmer until thickened.  Add lemon juice, season and set aside.

Roll puff pastry into two pieces each about 13"x6". Place one piece on a lightly oiled baking sheet.  Arrange half the salmon pieces along the centre of the pastry.  Top with half the leeks then with all of the mushroom mixture.  Cover with remaining salmon slices, leeks, and minced salmon mixture.  Brush edges of puff pastry with water.  Cover with second piece of pastry and seal well.  Make a few holes in the pastry, brush with beaten egg and bake in a preheated 400F oven for 25 minutes.  Serve with hollandaise sauce.  Serves 6.