Savory Salmon Puff

• (3 ounce) packages cream cheese↗2 ounces

  softened

• mayonnaise↗4 tablespoons
• (6 ounce) cans canned red salmon2 ounces

  well drained and flaked

• fresh lemon juice (optional)↗2 tablespoons
• small bell pepper↗1 small

  seeded and chopped (use red or green, about 1/3 cup)

• pitted black olives↗1⁄3 cup

  chopped

• large celery↗1 large

  finely chopped

• green onions↗2

  finely chopped

• pinch dried dill↗1 pinch

  to taste

• teaspoons seasoning salt2 teaspoons

  or to taste, or use white salt, seasoned salt is better!

• black pepper↗
• sheets puff pastry↗2 sheets

  thawed according to package directions (from a 17-ounce box)

• egg↗1

  lightly beaten

Step-by-step instructions

1. 1

   In a large bowl combine the softened cream cheese and mayo.

2. 2

   Add in salmon, lemon juice (if using) bell pepper, olives, celery, green onion and dill; mix well to combine.

3. 3

   Season with seasoning salt and pepper.

4. 4

   Cover and chill overnight.

5. 5

   Set oven to 400 degree.

6. 6

   Place one thawed pastry sheet on a lightly floured surface; roll out to a 12x10-inch rectangle.

7. 7

   Transfer to a lightly greased baking sheet.

8. 8

   Brush the edges of the sheet with egg.

9. 9

   Spread the salmon mixture over the pastry up to 1-inch from edges.

10. 10

    Roll the second sheet out to the same size as the first sheet.

11. 11

    Place over the filling, matching the edges and crimp to seal.

12. 12

    Score the top of pastry diagonally in both directions at 1-inch intervals.

13. 13

    Bake for about 25-30 minutes or until deep golden brown.

14. 14

    Cut into slices with a serrated knife and serve warm.