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Puff Pastry Salmon Bake

Created by KittenCal on October 9, 2011

6 ounces cream cheese (softened)
1/4 cup mayonnaise
12 ounces cooked salmon (two 6-ounce cans red salmon, well drained and flaked, hand-squeeze out excess moisture - do not use pink salmon)
1 garlic clove, minced, or to taste
2 tablespoons fresh lemon juice (optional but good to add
1/3 cup chopped red bell pepper (or green bell pepper)
1/3 cup sliced black olives (chopped)

1 celery rib, finely diced
2 green onions, chopped
1/4 teaspoon dried dill, or to taste
1 teaspoon seasoned salt, or to taste (can use white salt)
1/2 teaspoon fresh ground black pepper, or to taste
2 sheets puff pastry (frozen, thawed according to package directions, from a 17-ounce box)
1 large egg (lightly beaten)

Step 1: In a medium bowl combine the soft cream cheese with mayonnaise and the minced garlic.
Step 2: Add in salmon, lemon juice, bell pepper, olives, celery, green onion, dill, salt and pepper; mix to combine; cover then refrigerate 8-24 hours.
Step 3: Preheat oven to 400 degrees F.
Step 4: Grease an 15 x 10-inch jelly-roll baking sheet.
Step 5: Place 1 thawed puff pastry sheet on a lightly floured surface then roll out to a 12 x 9-inch rectangle (it does not have to be exact measurement just as long as it fits into the baking sheet).
Step 6: Transfer to a baking sheet then brush all edges of the pastry with egg.
Step 7: Spread the salmon mixture over the pastry up to 1-inch through the edges.
Step 8: Roll the remaining sheet out to the same size, then place on top of the filling matching the edges then crimp to seal.
Step 9: Score the top of pastry diagonally in both directions at 1-inch intervals.
Step 10: Bake in preheat 400 degree F oven for 25-30 minutes or until deep dolden brown.
Step 11: Cut into slices with a serrated knife.