1 tablespoon olive oil
2 cloves garlic, crushed
2 (9 ounces) bags fresh leaf spinach
⅛ teaspoon ground nutmeg
Salt and freshly ground pepper
1 box puff pastry, thawed (about 12 ounces)
2 rounds garlic-and-herb-flavored Boursin cheese
1 fillet skinned salmon, about 3 pounds
2 eggs yolks, beaten
Dill Cream Sauce (recipe page 64)
1. Preheat the oven to 350 degrees. Heat the olive oil in a heavy-bottomed pan until hot, but not smoking. Add the garlic and sauté for several seconds. Then add the spinach followed by the nutmeg. Stir for several minutes until the spinach has wilted. Season with the salt and pepper. Strain into a small colander to drain off any excess water, and allow the spinach to cool.
2. Place one sheet of puff pastry on top of the other, sprinkling a bit of cold water between the sheets to hold them together. Roll out the pastry to a 20 × 10-inch rectangle. Crumble the Boursin into small pieces, and lay the pieces along the center of the puff pastry lengthwise, leaving two inches plain at the ends. Lay the spinach on top of the cheese. Lay the salmon fillet on top of the spinach, facedown, and brush the edges of the pastry with half the beaten egg yolks.
3. Wrap the pastry over the salmon, trim the edges, and turn the whole package upside down onto a baking sheet large enough to accommodate it. The seam should be underneath. Brush the top of the pastry with the remaining egg yolks. Bake for 35 minutes, or until golden brown. Remove the salmon from the oven, and allow it to cool slightly before slicing and serving. Serve with Hollandaise or Dill Cream Sauce.
MAKES 6 TO 8 SERVINGS