Salmon 'en croûte'

A simple, delicious dish for the holidays or any other occasion.

Preparation

1. Preheat the oven to 180 degrees.
2. Put the cream cheese with spinach, lemon juice, salt, and pepper in a bowl and mix well.
3. Roll out the 1^st sheet of puff pastry. Cover the baking sheet with parchment paper and place the puff pastry on top.
4. Spread a thin layer of the cream cheese mixture on the area where you want to place the salmon. Pat the salmon fillet (or fillets) dry and place it on the cream cheese layer.
   Spread another layer of the cream cheese mixture over it.
5. Take the 2^nd sheet of puff pastry and place it over the salmon. Cut to size if necessary. Brush the edges between the 2 layers of puff pastry with beaten egg. Use a fork to crimp the edges together. You can optionally use the leftover dough to decorate along the edges and/or on top.
6. Brush this again with beaten egg and slide the baking sheet into the oven. Set the timer for 30 minutes and check if the pastry is nicely baked.
7. You can freeze this dish uncooked and slide it directly into the oven from the freezer. If you have any left over, it can be stored in the refrigerator for up to 3 days.