Closed Pie with Salmon and Mushrooms

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

A complex recipe that requires, for example, red caviar and salmon. A great option for family celebrations. Recipe by a French chef named John Smith.

Ingredients

Puff Pastry - 3.9 oz
Salmon - 1.8 oz
Basmati rice - 0.9 oz
Pickled Chanterelles - 3.5 oz
Parsley - 0.1 oz
Ocean salt - 0.1 oz
Whole egg - 1 piece
Red Caviar - 0.9 oz
Buckwheat Groats - 9.5 oz
Wheat Flour - 6 oz
Chocolate eggs - 3 pieces
Milk - 1 qt
33% Cream - 1 fl oz
Vegetable Oil - 1 fl oz
Sugar - 0.2 oz
Activated Baking Soda - 0.1 oz
33% Cream - 17 fl oz
Meyer Lemon Juice - 1 fl oz
Dill - 0.4 oz

Step by Step guide

Step 1

Bring the cream to a boil, add fresh lemon juice, whisk, then add finely chopped dill and finally the red caviar.

Step 2

Finely chop the chives. Cut the salmon into cubes. Chop the parsley into strips.

Step 3

Roll out the puff pastry and make small holes in it with a fork.

Step 4

Then place a rectangular bottomless mold on the rolled-out pastry, lay a pancake (previously cut with the same mold) inside, and top with mushrooms, basmati rice, parsley, salmon, add salt, then the chives, more mushrooms, rice, parsley, and another pancake. Brush the edges of the mold with egg yolk and remove the mold. Cut a rectangular piece from another piece of dough using the same mold and cover the pancake with it. Brush everything with egg yolk (on top and sides). Wait 5 minutes for the yolk to absorb and dry. Attach parchment on all four sides and place our mold on top. Bake in the oven for 7 minutes at 320°F. After that, remove it, take off the mold, and brush with egg yolk. Cut flowers from the remaining dough using a special mold, attach them with yolk on top of the resulting pie, brush the flower on top with yolk, and make a hole in the center. Bake in the oven for 8 minutes at 180 degrees.