Prep time: 25 minutes

Baking time: 30 to 35 minutes

Basic Ingredients

Stuffing recipe

To Make Mousse

In a large sauté pan over medium high heat, sauté the garlic, and shallots in butter; add the herbs, Worcestershire and parsley and as much of the bullion as necessary (leftovers will go into the mousse) .  Heat for just a moment 

Add shrimp and scallops and a small amount of bullion to food processor, pulse a few times.  Add contents of pan and cream and pulse until it reaches your desired texture.   If you need more bulk add  bread crumbs to fill it out (you should have around 3 cups). Let chill. Adjust seasoning

Heat oven to 350 F.

Prepare Salmon
On a floured surface, roll one sheet puff pastry to a 20x10-inch rectangle; transfer to a cookie sheet. Place salmon on top; sprinkle with salt and pepper.

Spread seafood mixture on top and sides of salmon;  Brush beaten egg on pastry around salmon. Roll second pastry sheet to a 20x10-inch rectangle and place on top. Press around fish, pressing edges to seal. Trim pastry to a 3/4-inch border around fish, reserving scraps. Brush pastry with egg. Cut scraps decoratively and arrange on top. Brush again with egg. Bake 30 minutes until golden. Serve hot or at room temperature. Makes 14 appetizer servings or 8 main dish servings.

Serve with sauce

Replace Seafood with

2 packages (5 or 5.4 oz. each) garlic herb cheese, softened


Lobster Sauce

  • 1 can Pepperidge farms Lobster bisque

  • 1/4 cup cream sherry

  • 1/2 cup of cream

Heat soup for a minute and then add sherry and cream.  Serve in gravy boat.

Salmon recipes