Ingredients: |
Ingredients: Filling: 1/2 lb fresh mushrooms thinly sliced 3 tbsp fresh lemon juice freshly grated black pepper 3 cups finely chopped onions 1/2 cup long grain white rice 1 cup chicken stock 1/3 cup fresh dill finely cut 3 hard boiled eggs chopped finely 2 1/2 lbs fresh chunk of salmon or salmon steaks PASTRY: 4 cups flour 1/2 lb chilled butter 6 tbsp veg. shortening chilled 1 tsp salt 10-12 tbsp ice water, if dry add more. divide in half, dust w/flour refrigerate 3hrs in wax paper
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Directions: |
Directions:Combine 3 qts of water, 1 cup white wine, 1 cup chopped onions, 1/2 cup chopped celery. 1 cup chopped carrots, 10 peppercorns and 3 tsp salt, bring to a boil and lower salmon into the pan. Reduce to low and simmer 8 -10 minutes or until firm to touch.
Transfer fish to platter and remove skin and bones and flake flesh.
Melt 2 tbsp of butter in skillet over high heat and add mushrooms, reduce heat and cook 3-5 min. Transfer to small bowl and toss w/ lemon juice, 1/2 tsp salt and pepper. Melt two more tbsp of butter in same skillet & drop in all onions but reserving 1 tbsp. Heat 3-5 min until soft but not brown. Stir in 1 tsp salt and pepper, stir into mushrooms.
Rice: Melt 2 tbsp of butter, drop in remaining tbsp of onions and cook 2-3 min, stir in rice and saute 2-3 min stirring constantly until each grain is coated w/butter, Pour in chicken stock, bring to boil, reduce heat, cover and simmer 12 min. or until rice is tender. Off heat, stir in dill with fork and add mushroom mix, rice, eggs to salmon & toss lightly, season.
Pastry, Roll out the first half of dough to approximately 7" X 16" which you will place on a large cookie sheet, load on the salmon mix leaving at least 1 inch of pastry exposed at edges, will look like a large meatloaf, roll out the second pastry to 9" X 18" , cover and braid the edges. Cut 1" circle in top of loaf. Coat entirely with 1 egg yoke Whisked with a few tablespoons of cream, pour 1 tbsp of melted butter into the blow hole. Bake at 400 for one hour. Serve with sour cream. |