Salmon Pastry

Ingredients

• 600 g salmon fillet (ready to cook, skin removed)
• 1 red chili pepper
• 3 eggs
• 400 ml heavy cream (well chilled)
• 1 tbsp sharp mustard
• 2 tbsp freshly chopped dill
• Salt
• 1 tbsp Lemon Juice
• black pepper (ground)

Instructions

1. 1.

   Wash and pat the salmon dry. Cut into large cubes and place in a blender. Wash, deseed, and chop the chili pepper; add it with the eggs, cream, and mustard to the salmon and blend until smooth. Fold in dill and season with salt, lemon juice, and pepper. Pour into a mold and smooth the top. Place in a skillet or on a high baking tray and pour about 3 cm of hot water over it. Bake in a preheated oven at 200 °C (convection: 180 °C; gas: level 3) for about 1 hour (poach). If the pastry darkens, cover with parchment paper.

2. 2.

   Remove from the oven and let cool on the tray for about 2 hours. Cover and refrigerate for at least 4 hours. Remove from the mold, discard the paper, slice, and serve.

3. 3.

   Garnish with watercress as desired.