Salmon in dough
6 servings
120 minutes
Salmon in pastry is an exquisite dish of Jewish cuisine, combining tender salmon fillet and crispy puff pastry. It embodies the traditions of festive treats and is often served at holiday tables. The fish, infused with aromatic oil, fennel, black pepper, and lemon zest, acquires a rich flavor with subtle herbal notes. Wrapped in pastry, it remains juicy inside while forming a golden crust outside, giving the dish an appetizing appearance. Served with a garnish of tender asparagus, this dish is an ideal choice for an elegant dinner.
1
To prepare aromatic oil, thoroughly mix - butter, fennel seeds, crushed black pepper, zest of half a lemon, half a teaspoon of dill, and a pinch of salt.
- Butter: 50 g
- Fennel seeds: 0.5 teaspoon
- Black peppercorns: 0.5 teaspoon
- Lemon zest: 0.5 piece
- Dill: 0.5 teaspoon
- Salt: pinch
2
Spread butter evenly on the inside of the salmon fillet and cover with another fillet.
- Salmon fillet: 600 g
3
Roll out the dough into a rectangle of 35 × 25 cm and cut it into two equal parts (before rolling out the dough, lightly sprinkle the work surface with flour to prevent sticking).
- Wheat flour: pinch
4
Place one rectangular dough on the baking sheet, put salmon in the center, and brush the edges with egg.
- Puff pastry: 750 g
- Chicken egg: 1 piece
5
Cover with a second rectangle of dough and press it firmly around the salmon.
6
Trim the uneven edge of the dough and press around the perimeter with a fork to create a pattern. Brush with egg and refrigerate for 1 hour.
- Chicken egg: 1 piece
7
Bake in an oven preheated to 180 degrees for 35-40 minutes until the dough is golden brown. Serve the salmon in pastry, cut into large slices with a side of steamed asparagus.