Salmon Pastry in Dough Wrapper

Ingredients

• 500 g flour
• 30 g fresh yeast
• 250 ml lukewarm milk
• 50 g butter
• 2 Eggs
• 1 tsp salt
• 600 g fresh salmon fillet (skinless, boneless)
• Salt
• Pepper
• juice of one lemon
• 1 tsp peppercorns
• 1 glass white wine
• 1 bay leaf
• 200 g smoked salmon
• 2 rolls (from yesterday)
• 100 ml milk
• 0.5 cup crème fraîche (75 g)
• 40 ml Noilly Prat
• 2 tbsp chopped dill
• 250 g Mushrooms
• 2 egg whites
• 2 yolks

Instructions

1. 1.

   Whisk yeast into the milk until smooth. In a mixing bowl combine flour, butter in small pieces, eggs and salt; add the yeast‑milk mixture and knead with the dough hooks of an electric hand mixer into a smooth dough. If the dough is too soft, fold in more flour. Dust with flour, cover and let rise in a warm place for about 40 minutes.

2. 2.

   Wash and pat dry the salmon fillet. Drizzle half the lemon juice over it; season with salt and pepper. Divide the fillet into four equal long portions. In a shallow pot bring peppercorns, bay leaf, white wine, remaining lemon juice and 1/4 l water to a boil. Place the salmon pieces on a steamer rack and poach for about 4 minutes. Remove gently.

3. 3.

   Soak the rolls in warm milk, squeeze out excess liquid. Together with finely chopped smoked salmon, blend with a hand blender. Season with salt, pepper and add dill, crème fraîche and Noilly Prat; stir to combine.

4. 4.

   In a large pot bring salted water to a boil and blanch the cleaned mushrooms for 3 minutes. Drain, shock in cold water, chop finely and mix with the filling.

5. 5.

   On a floured surface knead the dough, roll it thin into eight rectangles and cut into fish‑shaped pieces. Spread half of the filling on each piece, top with salmon portions and spread remaining filling over them. Brush the edges with egg white and cover with remaining dough sheets; press the edges lightly together. Cut decorative shapes from leftover dough, place on the pastry parcels, brush with beaten yolk and arrange on a parchment‑lined baking tray.

6. 6.

   Let the pastry parcels rise for about 20 minutes. Preheat the oven to 200°C and bake the piroggen for approximately 25 minutes until golden brown. Serve immediately.