Salmon Wellington

Directions

1. 1
   Heat oven to 350 degrees F.
2. 2
   Melt butter in large nonstick skillet on medium heat.
3. 3
   Add leeks; cook and stir 3 min.
4. 4
   or until slightly softened.
5. 5
   Stir in wine; cook 3 min.
6. 6
   or until most of the wine is cooked off.
7. 7
   Add spinach; cook 1 min.
8. 8
   or just until wilted.
9. 9
   Add 1/4 cup cream cheese product and milk; cook and stir 2 to 3 min.
10. 10
    or until cream cheese is completely melted and mixture is heated through.
11. 11
    Remove from heat; cover to keep warm.
12. 12
    Brush dressing onto both sides of fish fillets.
13. 13
    Place pastry sheet on lightly floured surface; roll to 12-inch square.
14. 14
    Cut into 4 smaller squares.
15. 15
    Spoon 1/4 of the spinach mixture onto centre of each pastry square; top with fish.
16. 16
    Fold one side of each pastry square over fish; brush edges of pastry lightly with egg.
17. 17
    Fold remaining side of pastry over fish to completely enclose fish; gently press edges together to seal.
18. 18
    Place, seam sides down, on parchment-covered baking sheet.
19. 19
    Brush tops with remaining egg.
20. 20
    Bake 40 to 45 min.
21. 21
    or until fish flakes easily with fork and crusts are golden brown.
22. 22
    Microwave remaining cream cheese in microwaveable bowl on HIGH 10 to 15 sec.
23. 23
    Stir in dill, lemon zest and juice; serve with fish.