Elegant is the only word for this dish. In the picture above it’s served as lunch with cold or room temp creme fraiche and dill, and with a simple summer salad of sliced tomatoes, sliced red onions, and sliced avocado. A nice light sour cream will do. See gravies and sauces for the creme fraiche recipe. Serves two.

2 Skinned cross-cut salmon filets, about two inches wide

1 Package (from box of 2) Pepperidge Farms Puff Pastry

1 Tsp dill weed

1 Tsp dill weed

1/4 Average size white or yellow onion sliced thin (sweet if available)

1 Egg

1/8 Cup water

1/2 Cup flour

Salt and pepper to taste

Thaw pastry per directions on box. Preheat oven to 425 degrees with rack in the middle. Slice onion thin and saute in butter or olive oil until softened, remove and drain. Cut pastry in 2 equal rectangles. Sprinkle a flat surface and your rolling pin with flour and roll out each half piece of pastry until it’s 20 to 25% larger, so it will completely wrap salmon filets. Beat the egg and water together to make a wash. In the wrap center of each piece spread the onion, then place the salmon filet. Apply dill seed and dill weed and salt and pepper. Wrap each filet in it’s puff pastry packet, and place on a cookie sheet, folds down. Brush with egg wash and place in the preheated oven. You can wash this again with the egg about 15 to 20 minutes into the cooking time if you want it truly beautiful and golden. Cook 25 minutes and serve. Enjoy.