Champagne Salmon Packages - salmon

Method

• For the mousse, place 6 ounces salmon in a food processor or blender.
• Process until smooth.
• Add the egg, salt and pepper.
• Add the cream slowly, processing until smooth.
• Spoon the mousse into a bowl.
• Chill, covered, for at least 1 hour.
• For the salmon, roll out the pastry sheets on a work surface.
• Place the salmon fillet on 1 sheet and trim to fit.
• Butterfly the fillet lengthwise to create a pocket and flaps.
• Spoon the mousse into the pocket and press the flaps to close.
• Season with salt and pepper.
• Brush the edges of the pastry with some of the beaten egg.
• Place the other pastry sheet on top and press the edges to seal.
• Brush the entire top with the remaining beaten egg.
• Arrange the salmon on a baking sheet.
• Chill, covered for at least 1 hour.
• You may cut shapes out of additional pastry to decorate the top if desired.
• Bake at 400*F for 20 minutes, or until the pastry is golden brown.
• While the salmon is baking, combine the champagne and shallots in a large saucepan and heat until reduced to a glaze.
• Add the dream and cook over mediumheat until the sauce coats the back of a spoon.
• Season to taste with salt and pepper.
• Cut the salmon into slices to serve.
• Spoon the sauce over the salmon immediately before serving.