Salmon en Croûte With Spinach and Goat Cheese

Salmon en Croûte With Spinach and Goat Cheese, adapted from Ann Brody in The New American Cooking (Alfred Knopf) by Joan Nathan

1 package frozen puff pastry sheets, thawed in the refrigerator and still cold (2 sheets)
1 salmon fillet (about 3 pounds), skinned and pin bones removed
½ teaspoon salt
½ teaspoon freshly ground pepper
10 ounces garlic-herb goat cheese, softened
2 cups chopped fresh spinach
1 large egg, beaten

1. Preheat the oven to 400 degrees and line a cookie sheet with parchment paper. On a floured surface, roll out 1 sheet of the puff pastry to a rectangle about 18 inches by 10 inches and transfer it to the cookie sheet.

2. Sprinkle the salmon with salt and pepper and lay it in the center of the puff pastry.

3. Using a spatula, spread the cheese over the top and sides of the salmon and cover with the raw spinach. Beat the egg with 2 tablespoons of water and brush gently on the pastry bordering the salmon.

4. Roll the second pastry sheet into another 18-by-10-inch rectangle and place it on top of the salmon. Gently smooth the dough around the salmon, crimping the edges to seal the pastry. Roll and crimp the puff pastry, as you would with a piecrust, to create a decorative, tight border all the way around the fish. Brush the pastry with the egg wash. You can do this step a day ahead and keep it in the fridge overnight.

5. Bake until golden on top, about 30 minutes. Serve hot or at room temperature.
Yield: 10–12 servings

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