Kedron Valley Salmon
From our Featured Inn of the Week
Kedron Valley Inn
South Woodstock, Vermont

Kedron Valley Salmon

18 oz fillet of Norwegian Salmon, cut into 4 - 4oz fillets, then slice
each fillet in half lengthwise, so that one pice can be put on top of
the other with the mousse in between. Save 2 oz of salmon for the
mouse.

Mouse
2 oz salmon saved from 18 oz fillet
3 oz shrimp - raw, peeled and deveined
3 oz fresh sea scallops

1 teaspoon chive, fresh or dried
1 teaspoon tarragon
1 teaspoon parsley
1/4 teaspoon white pepper
1/2 pint heavy cream
1 egg white
4 - 5x5 frozen puff pastry squares
1 egg and 1 tablespoon lightly beaten together

If using food processor or blender, place bowl in freezer half hour
prior to start. Preheat oven to 425. Place all seafood in bowl. Pulse
once or twice to mix. Slowly add heavy cream and egg white while
blending (1 min). Remove and place in clean, dry bowl. Add all herbs
and pepper to the mixture and fold gently with rubber spatula.

Place bottom salmon in the middle of puff pastry. Place 3 or 4
tablespoons mousse on bottom half of salmon and cover with top half.
Bring four corners of pastry together on top and squeeze to secure.
Lightly butter baking pan and invert salmons on pan. Brush with egg
wash lightly. Cook in preheated oven for 7 minutes or until golden
brown. Remove and let sit for 2 minutes.

Serve with assorted fresh vegetables.