Salmon in Pastry

Main Dishes | Jewish cuisine

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

You can vary the aromatic butter to your taste, for example, by replacing dill with basil, parsley, or chervil.

Ingredients

Smoked haddock fillet - 21.2 oz
Puff Pastry - 26.5 oz
Chicken Egg - 1 piece
Butter - 1.8 oz
Nigella Seeds - ½ spoons
Green peppercorns - ½ spoons
Citrus Zest Mix - ½ pieces
Dill - ½ spoons
Salt - a pinch
Wheat Flour - a pinch

Step by Step guide

Step 1

Prepare the flavored butter by thoroughly mixing together unsalted butter, fennel seeds, crushed black pepper, the zest of half a lemon, half a teaspoon of dill, and a pinch of salt.

Step 2

Spread a thin layer of butter on the inside of the salmon fillet and cover it with another fillet.

Step 3

Roll out the dough into a rectangle measuring 35 × 25 cm and cut it into two equal parts (before rolling out the dough, lightly dust the work surface with flour to prevent the dough from sticking).

Step 4

Place one rectangle of dough on the baking sheet, put the salmon in the center, and brush the edges with egg.

Step 5

Cover with a second rectangle of dough and press it firmly around the salmon.

Step 6

Trim the uneven edge of the dough and press around the perimeter with a fork to create a pattern. Brush with egg wash and refrigerate for 1 hour.

Step 7

Bake in an oven preheated to 356°F for 35-40 minutes, until the pastry is golden brown. Serve the salmon in pastry, sliced into large pieces, with a side of steamed asparagus.