Ingredients:
1 lb puff pastry, frozen
1 lb salmon fillets
1 cup Chardonnay wine
1 tablespoon butter, unsalted
8 ounces mushrooms, sliced
1 dash white pepper
1/2 lb brie cheese
1 egg whites, beaten
parsley, garnish (optional)
Directions:
Thaw the sheet of puff pastry in the refrigerator overnight.
Preheat oven to 425 degrees, F.
Poach salmon in the wine and let cool.
Melt butter in a skillet over medium heat and saute mushrooms in butter and pepper until tender. Let cool.
Roll out pastry sheet and cut into 4 (8 inch) squares.
Place 4 oz. of salmon in the center of each. Top with mushrooms and brie.
Brush the outer edges of the pastry with egg white; gather and twist to seal.
Brush the outside of the pastry jacket with egg white.
Bake for 20 minutes, or until golden brown.
To serve, place on a serving dish and garnish with a sprig of parsley.
Servings: 4
Time preparation: 20 min.
Time total: 45 min.