Directions

1. Cook the spinach. Heat a large sauté pan over medium heat. Add olive oil, chopped garlic and spinach. Cook until spinach is tender. Remove from heat and cool. Once cool, drain any residual juice away from the spinach. Chill until ready to use.
2. Make the scallop mousse. In a food processor put scallops, egg whites, white pepper, kosher salt, lemon zest, dill, and heavy cream. Blend all ingredients until a smooth creamy paste has been formed. Paste should be fluffy to the touch. Do not over blend. Put the scallop mousse into a pastry bag and chill until ready to use.
3. Make an egg wash: In a small mixing bowl beat the two whole eggs and water.
4. Cut decorations into puff pastry: Lay a sheet of puff pastry on a sheet of parchment. Cut a design using a lattice cutter, small circle cutter, or a knife. Chill until ready to use.
5. Form the coulibiac: On a parchment paper lined baking sheet lay down one sheet of puff pastry. Place salmon portions horizontally along the length of the puff pastry, pushing all pieces together to form the shape of one side of salmon. Brush the salmon with the Dijon mustard. Place the spinach across the top of the salmon. Squeeze the scallop mousse over the top of the spinach evenly to cover the salmon and spinach.
6. With a pastry brush, brush the egg wash around the frame of the puff pastry that the salmon is laying on. Carefully lay the second sheet of puff pastry over the top of the salmon, spinach, and scallop mousse.  Brush the egg wash over the whole coulibiac. Lay the decorative sheet of puff pastry over the top. Brush the entire puff pastry crust with the remaining egg wash.
7. With a fork crimp the pastry sheets together. Cut away any undesired pastry from the circumference of the coulibiac.
8. Place in a 425°F oven for 25 minutes or until the crust is golden brown. Then, lower the over to 325°F until the salmon reaches an internal temperature of 145°F (about 10-15 minutes more).
9. Remove from oven. Let rest for 10 minutes. Serve immediately with fresh lemon wedges.