Instructions: Culinary Creations with Mary Crafts

Pate: Melt 1 tbls. butter in saute pan. Add 4 oz. can of artichokes, finely chopped, and one onion, finely chopped. Sauted until lightly browned. Add 1/4 pound mushrooms and cook until liquid has exaporated. Season to taste.

May be refrigerated up to 2 days.

Salmon in Pastry: Cut pastry into 2 rectangles approximately 2 inches bigger than the size of the two salmon filets. Top salmon with pate. Place puff pastry over salmon and tuck under edges, making sure the pastry does not completely cover the bottom of the salmon. Lift on to baking sheet sprayed with cooking spray. Brush egg over pastry. Cut small hearts out of pastry. Place on salmon pastry and egg wash again.

Preheat oven to 425. Bake salmon until pastry is golden brown, 20 to 25 minutes. Serve immediately with pink cream sauce.

Pink Cream Sauce: Melt 1 tbls. of butter in small pan. Stir in 1 tbls.

flour. Stir until lightly browned. Add 1 cup chicken of fish broth. Whisk until smooth and bubbly. Stir in 2 tsp. tomato paste and 1/4 cup sour cream,
1/4 tsp. salt, and 2 tbls. chopped chives. May be frozen or held at room temperature for 4 hours. Reheat slowly before serving. If to thick, sauce may be thinned with milk or cream.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.