Yield: 6 Servings
|\N \N||See part 1|
Heat 15 g (½ oz) of butter in a large frying pan over medium heat. Add the salmon and sauté for 2-3 minutes on each side, until lightly cooked. To serve, cut each pastry rectangle in half horizontally. Place the bases on 6 serving plates. Make a bed of spinach on each pastry base and top with a piece of salmon. Arrange the asparagus spears on the plates. Pour the hot lemon butter over the salmon and asparagus. Sprinkle with chives. Top with the remaining puff pastry halves, tipped slightly backwards to resemble the half-open lid of a box. Serve immediately.
Posted to TNT Recipes Digest by Leon & Miriam Posvolsky <miriamp@...> on May 08, 1998