Tarragon Mustard Sauce Salmon Wellington

INGREDIENTS  (Per Serving)

• 6 oz Salmon Filet (skin removed)
• 1 tbs cream cheese (softened)
• 1 tbs Charlie’s Tarragon Mustard Sauce
• 1 tbs spinach (frozen or canned)
• 1/4 sheet puff pastry
• 1 egg for wash

INSTRUCTIONS 

1. Roll out the puff pastry to make a piece approx 8″ x 8″
2. Mix cream cheese and Charlie’s Tarragon Mustard Sauce
3. Place salmon in center of puff pastry
4. Put spinach on the salmon
5. Put the cream cheese and Charlie’s Tarragon Mustard sauce mix on the spinach
6. Wrap puff pastry around the salmon (moisten as necessary to seal)
7. Beat egg and brush over closed puff pastry
8. Place on baking sheet with parchment paper
9. Place in 375 F oven approx 20 minutes