An elegant dish from Chefs de France which is simple to prepare
In a food processor or blender, coarsely CHOP salmon; ADD cream, egg whites and tarragon; BLEND until smooth, about 4 seconds.
SEASON with salt and pepper.
CUT salmon into 2-ounce portions, about 2 1/2 x 3-inches (need two portions per serving).
ROLL each pastry dough sheet out to 1/8-inch thick rectangle; CUT each rolled sheet into four 6 x 7-inch rectangles.
PLACE one salmon slice atop half of pastry rectangles; SPREAD mouse equally over each.
COVER mousse with remaining salmon slices; TOP with remaining pastry rectangles.
PRESS pastry edges with fork to seal (*see Note 2).
REFRIGERATE 20 minutes (*see Note 3)
PREHEAT oven to 375 F; PLACE pastries on large baking sheet; BRUSH with beaten eggs.
BAKE until golden brown, about 20 minutes.
In a heavy medium saucepan, BOIL wine with shallot and half of tarragon until reduced to an eighth of original volume, about 10 minutes.
ADD cream; SIMMER until reduced by half, about 10 minutes.
STRAIN through fine sieve; RETURN liquid to saucepan.
Over low heat, WHISK in butter, one tablespoon at a time.
SEASON with salt and pepper; REMOVE from heat; ADD remaining tarragon.
Serve puffs hot, with sauce on side. Top with a garnish of parsley sprig, star fruit slice or spiced apple slice.
1. Puff pastry comes in 17 1/4-ounce packages, with two sheets per package. Thaw before using. 2. For a Martha Stewart variety, trim pastries into fish shapes, scoring surface to resemble eyes, scales and tails. 3. Dish may be made to this point three hours in advance--cover tightly and refrigerate.
Per Serving (excluding unknown items): 905 Calories; 69g Fat (70.3% calories from fat); 36g Protein; 30g Carbohydrate; 1g Dietary Fiber; 248mg Cholesterol; 532mg Sodium. Exchanges: 2 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 12 1/2 Fat.