Creating salmon loaf en croûte one chef at a time

Ingredients

• 1 1/2 lb boned and skinned raw salmon, cut into 1-inch cubes
• 1,2 teaspoons pepper
• 2 large egg, lightly beaten
• 1,4 cup olive oil
• 1 carrot, peeled and cut into 1/4" dice
• 1 stalks celery, cut in 1/4" dice
• 1 small zucchini, scrubbed, trimmed and cut into 1/4-inch dice
• 1, 2 red onion, chopped in 1/4 inch dice
• 1 teaspoon thyme leaves
• salt and pepper
• 2 egg yolks, beaten with 1 teaspoon water for egg wash
• 2 teaspoons canola oil
• 1 shallots, minced
• 2 cups heavy cream
• 1 roma tomato, peeled, seeded and diced
• 2 tablespoons chives, minced
• salt and white pepper to taste
• 6 sheets store bought puff pastry, cut in half lengthwise forming 12 rectangles