Salmon Pastry

Ingredients

• 600 g salmon fillet (skinless and boneless)
• 500 ml fish stock (glass)
• 1 pack puff pastry (frozen) ca. 425 g
• 250 g cooked rice
• 200 g mushrooms (cleaned and finely chopped)
• 2 tbsp lemon juice
• 2 shallots (finely chopped)
• 2 hard‑boiled eggs
• 1 egg yolk
• Salt
• pepper (ground)
• 80 g Butter
• 1 tbsp chopped dill sprigs

Instructions

1. 1.

   Let salmon simmer in boiling fish stock for about 5 minutes, remove and cool, then cut into small pieces.

2. 2.

   Thaw puff pastry sheets side by side.

3. 3.

   Peel the eggs.

4. 4.

   Stir dill into the rice. Mix mushrooms with lemon juice.

5. 5.

   Sauté shallots in half the butter until translucent, add mushrooms, season with salt and pepper, cook until all liquid evaporates, let cool.

6. 6.

   Fold each half of the puff pastry together and roll each on a floured surface into equal rectangles (about 25 x 35 cm).

7. 7.

   Place one sheet of puff pastry on a baking tray lined with parchment paper.

8. 8.

   Spread half the rice over the dough leaving a 5 cm border. Top with half the mushrooms, some salmon, and eggs, then layer remaining salmon, mushrooms, and finally sprinkle more rice. Whisk egg yolk with 1 tbsp water.

9. 9.

   Carefully place the second pastry sheet on top. Brush the excess pastry edge with some egg yolk, press the sheets together and seal them. Shape gently if needed.

10. 10.

    Brush the surface with egg yolk and bake in a preheated oven at 200°C for about 35–40 minutes until golden brown.