Salmon Wellington - Pennant Bakery

Ingredients

• 1 Sheet Pennant Puff Pastry (10″ x 15″)
• 1 – 1 ¼ lb. Salmon Fillet (skin off, pin bones removed)
• ½ cup Shallot(thinly sliced)
• ⅓ cup Apple Cider Vinegar
• 1 tbsp. Sugar
• ¼ tsp. Salt
• ¼ tsp. Pepper
• 1 tbsp. Dijon Mustard
• Egg Wash (1 egg + 1-2 tbsp. water)
• 1 tbsp. Milk
• ¾ cup Cream Cheese (room temperature)
• 1 tbsp. Lemon Zest
• 1 tbsp. Lemon Juice
• 2 Garlic Cloves (minced)
• 1 cup Frozen Chopped Spinach (thawed and squeezed dry)
• ¼ cup Fresh Dill (chopped)
• 2 tbsp. Fresh Tarragon (chopped)
• 1 tbsp. Fresh Thyme (chopped)
• 1 tbsp. Capers (drained)