This dish is from a friend on another board.
A bit involved but easy to do.
Well worth the effort.
Divide salmon into two portions of 1 1/2 and one-half pounds and
Put the smaller portion through a meat grinder or chop finely, then
Blend with whipping cream, salt and pepper. Cut the larger portion
Into very thin slices.
Melt butter in a frying pan and saute onion until soft but not
Brown. Remove from heat and set aside.
Prepare beurre manie by combining flour, butter. salt and pepper.
Melt butter in a frying pan and sauti mushrooms. Add whipping cream
And cook over medium heat, stirring constantly, until the liquid
Is reduced by half. Stir in the beurre manii and simmer for five
Minutes. Add lemon juice. Season with salt and pepper to taste.
Remove from heat and set aside.
Roll out puff pastry into two pieces, each 12 by 6 inches. Place
One piece on a buttered baking sheet. Along the centre of the
Pastry, arrange a layer of half the salmon slices. Top with the
Sautied onions, then with half of the mushroom mixture. Cover with
Remaining salmon slices. Top with two rows of hard cooked egg
Halves. Spread with remaining mushroom mixture. Cover with minced
Place the second piece of pastry over the layers, brush the edges
With beater, and seal well. Brush the top of the pastry with beaten
Egg and use a fork to punch several holes in the pastry in a
Preheat oven to 400F and bake for 25 minutes.
Sherry-Mushroom Cream Sauce
Melt the butter in a saucepan and sauti mushrooms for two to three
Minutes. Stir in flour, then gradually pour in the light cream
Stirring continuously over medium heat until thickened. Stir in
The whipping cream and sherry, and season with salt and pepper to
To be served with Salmon.
Makes about 2 1/2 cups.
Nutritional analysis per serving (22 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Instead of doing this with a large piece of fish. I made individual packets.
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