Salmon Pastry

Ingredients

• 1.2 kg salmon fillet (without skin and bones)
• juice of one lemon
• 1 kg puff pastry (frozen)
• 12 tbsp cooked rice
• 8 hard-boiled eggs
• 800 g savoy cabbage leaves (finely chopped)
• 2 egg yolks
• 6 tbsp chopped dill sprigs
• Salt
• pepper (ground)

Instructions

1. 1.

   Let the puff pastry thaw on a flat surface.

2. 2.

   Poach the salmon fillet in lemon water with a pinch of salt and pepper for about 5 minutes. Remove and let cool.

3. 3.

   Blanch the cabbage in boiling salted water for 3 minutes, drain, shock in cold water, then squeeze dry and press out excess moisture.

4. 4.

   Stack the pastry sheets into two piles, roll each into equal rectangles so the salmon, cabbage, and rice can be wrapped. Place one sheet on a parchment-lined baking tray, spread the salmon, cabbage, and rice over it, season with salt and pepper, and sprinkle dill. Slice the eggs into rounds and arrange them atop the filling. Cover with the remaining pastry sheet and seal edges tightly. Cut a small hole in the center of the top as a chimney. Beat the egg yolks and brush the pastry surface. Bake at 220°C for 15 minutes, then reduce to 200°C and bake an additional 20 minutes. Serve hot with a green salad.