How should I store salmon en croute? I've half a pound of salmon en croute (made from this recipe) left over from dinner this evening. I've never dealt with pastry encrusted salmon, so I'm not sure of storage best practices. I'd like to store it for approximately 12 hours, preferably in a way that preserves the puff pastry's stable, yet light, texture. Any ideas?
You will obviously need to refrigerate.  If it is only 12-hours, I would cool, then leave it uncovered in your refrigerator, or maybe a loose draping of plastic.  For longer storage, I would wrap well and freeze.  Reheat in a 425-450F (218 - 232C) oven until just warm in the center (test with a cake tester by inserting into thickest part, wait 5- 10 sec., and touch to your lip). The pastry should come back, but probably not to its original glory.