Sockeye salmon, spring asparagus, egg, lemon, and fresh dill wrapped in a crisp blanket of phyllo pastry and drizzled with a lemony cream sauce.
- sockeye salmon filets, skin removed
- 4 hard boiled eggs, lightly mashed
- 7 stalks fresh asparagus
- 1 tbsp. of finely diced purple onion
- 2 tbsp. of chopped fresh dill
- 1/4 cup(s) of Philadelphia Cream Cheese, regular or light
- 1 tbsp. of mayonnaise
- 1 tbsp. of fresh lemon juice
- 1 tsp. of Dijon mustard
- 1/2 tsp. of kosher or sea salt
- 1/2 tsp. of fresh cracked black pepper
- 2/3 cup(s) of low sodium chicken broth
- 1 zest one whole lemon
- 1 tbsp. of chopped fresh dill
- 1 tbsp. of fresh lemon juice
- 1/4 cup(s) of Philadelphia Cream Cheese, regular or light
- 1 0" x 16" (26 cm x 40cm) sheet puff pastry
Directions
- Blanche the asparagus in a pot of boiling water for 5 minutes. Drain and submerge in ice water to halt the cooking process. Cut into even 1/4 inch pieces.
- Mix together eggs, asparagus, purple onion, 2 tbsp fresh dill, 1/4 cup Philadelphia cream cheese, mayonnaise, Dijon mustard, salt and pepper. Set aside.
- Pre-heat oven to 350. Spray a baking sheet with non stick spray or cover with parchment paper.
- Cut puff pastry into four equal 5" x 8" (13 cm x 20 cm) sheets.
- Place salmon in the center of one of your four puff pastry sheets. Season with salt and pepper and then top with 1/4 of the egg mixture. Fold sides of dough over salmon and press pastry together to seal the seam and brush gently with egg wash.
- Lay salmon seam side down on baking dish and bake at400 degrees for 15 minutes. Reduce heat to 325 and continue baking for an additional 15 minutes until the puff pastry is flaky and golden brown.
- Bring the chicken stock, lemon zest, lemon juice, and dill to a simmering boil.
- Add 1/4 cup Philadelphia cream cheese and whisk in. Let the sauce reduce and thicken (about ten minutes) stirring often. Remove from heat until ready to serve. If sauce thickens too much before serving, simply thin out with a little more chicken broth.
- Drizzle sauce over individual packages right before serving.
