Serves 6

9 ounces boned and skinned fresh salmon fillet
2 egg whites
10 ounces heavy cream
1/2 teaspoon cayenne pepper
to taste, salt
1 tablespoon chopped truffle, (optional)
10 ounces fresh spinach, cleaned
2 ounces butter
10 ounces puff pastry dough
2 egg yolks
1 cup velouté sauce

PREPARATION
Preheat oven to 425 degrees.
In a food processor, mix boneless and skinless salmon and egg whites for a minute. Add cream gradually, and process for 30 seconds. Season with salt and cayenne pepper. Stir in the truffles.
In a large pot, bring salted water almost to the boil. With a spoon, mold the quenelles into egg-shaped dumplings, and lower them into the water. Poach egg-shape dumplings in salted boiling water. Simmer for 10 minutes.
With a slotted spoon, remove the quenelles from the water and drain them on a tray covered with paper towels.
Note: the preparation may be interrupted at this point, the quenelles wrapped in plastic and refrigerated.
In a large pot, cook the spinach with butter and a small amount of water. Season with salt and pepper. Drain, and chop.
Roll puff pastry out to 1/4-inch thick. Cut into 12 rectangles 3-by-5-inches. Place 1 tablespoon spinach on the centere of 6 rectangles.
Top spinach with dumpling and cover other puff pastry rectangle over, pressing down firmly to seal. Brush with egg yolks.
Bake for 10 minutes or until the crust is golden crisp.
Serve with hot sauce.