Salmon in puff pastry

Ingredients:

Salmon

• 1 salmon fillet weighing approximately 1 kg, skinless
• 2 teaspoons olive oil
• 2 medium shallots, finely chopped
• 250 g cremini mushrooms, sliced ​​0.5 cm thick.
• 140 g of small spinach
• 2 sheets frozen puff pastry, thawed
• 1 large egg, beaten
• Flour, for working with dough

Dill sauce

• 2/3 cup clam juice
• 3/4 cup Mexican sour cream
• 0.5 cups heavy cream
• 2 tsp premium flour
• 3 tbsp. chopped fresh dill

Preparation:

1. Preheat oven to 220°C. Line a baking sheet with foil and spray with cooking spray.
2. Filling:
   
   Heat the olive oil in a heavy-bottomed skillet over medium-high heat. Add the shallots and cook until translucent and fragrant, about 2 minutes. Add the mushrooms and cook until the liquid has evaporated, about 3 minutes. Add the spinach and cook for 4 minutes, until wilted. Season with salt and pepper to taste. Let cool.
3. Dust a flat work surface with flour. Using a rolling pin, roll out the puff pastry sheets to a thickness of 0.5 cm (12 x 12 inches each). Lay the sheets side by side, overlapping each other slightly, about 1 cm. Brush the overlapping strip with beaten egg, press the sheets together, and seal with a fork. Transfer to the prepared baking sheet. Spread the cooled mushroom mixture on one side of the puff pastry rectangle.
4. Salmon:
   
   To form a smooth rectangle from the salmon fillet, you can cut off the top of the belly and add it to the tail. Place the fillet on top of the mushroom mixture. Sprinkle the salmon with salt and black pepper. Fold the other side of the pastry rectangle over the filling and seal by brushing the edge with beaten egg and pressing with a fork or your fingers. Tuck the remaining two open edges of the pastry under the salmon fillet. Brush the entire thing with beaten egg.
5. Bake until crisp and golden, 25 minutes. Let rest for 8 minutes before slicing.
6. Dill dip:
   
   Pour the clam juice into a heavy-bottomed saucepan and bring to a boil. Reduce the heat and reduce to 0.5 cups. Add the sour cream and heavy cream and reduce to 1 cup. Add the flour and stir until the sauce thickens. Add the dill and season with salt and pepper.
   
7. Cut the salmon into slices about 4 cm wide. Serve immediately with dill sauce.