Closed pie with salmon and mushrooms
5 servings
40 minutes
A complex recipe that requires, for example, red caviar and salmon. A great option for family celebrations. Recipe by French chef Regis Triguel.
1
Bring the cream to a boil, add lemon juice, whisk together, then add finely chopped dill and finally red caviar.
- Heavy cream (38%): 500 ml
- Lemon juice: 25 ml
- Dill: 10 g
- Red caviar (salmon roe): 25 g
2
Chop the viziga finely. Cut the salmon into cubes. Chop the parsley into strips.
- Salmon: 50 g
- Parsley: 3 g
3
Roll out the puff pastry and make small holes in it with a fork.
4
After that, place a bottomless rectangular mold on the rolled-out dough, lay a pancake (previously cut with the same mold) in it, add mushrooms, basmati rice, parsley, salmon, add salt, then visiga, again mushrooms, rice, parsley, and pancake. Brush the edges of the mold with egg yolk and remove the mold. Cut a rectangular piece from another piece of dough using the same mold and cover the pancake with it. Brush everything with egg yolk (on top and sides). Wait 5 minutes for the yolk to soak and dry. Attach parchment on all four sides and place our mold on top. Bake in the oven for 7 minutes at 160 degrees Celsius. After that, take it out, remove the mold, and brush with egg yolk. Cut flowers from the remaining dough with a special mold, stick them on top of the pie with egg yolk, brush the flower on top with egg yolk, and make a hole in the center. Bake in the oven for 8 minutes at 180 degrees.
- Unyeasted puff pastry: 110 g
- Button mushrooms: 100 g
- Basmati rice: 25 g
- Parsley: 3 g
- Salmon: 50 g
- Sea salt: 4 g
- Egg yolk: 1 piece
5
Place the pie on a plate. Serve the creamy sauce and red caviar separately. Garnish with a bouquet of herbs.
- Red caviar (salmon roe): 25 g