Salmon En Croute Recipe

  French Seafood

1/2 lb. butter or margarine
2 cups flour
1/4 tsp salt
1 cup sour cream

2-7-3/4 ounces of cans of salmon, drained, bones and skin removed
1/2 cup sour cream
2 TBS dill weed
2 TBS chopped parsley
2 ribs celery, chopped
1/2 medium onion, minced
4 eggs, hard-boiled and chopped
2 TBS lemon juice
1 tsp salt
1/4 tsp pepper

Roll out each half of dough on lightly floured waxed paper, forming a 12 x 4-inch rectangle. With tines of fork, press edges together to seal. Roll out leftover dough; trim by criss-crossing strips. Brush top of dough with slightly beaten egg. Prick with tines of fork 4 times. Bake in a 350 degree oven for 35 to 45 minutes until golden brown. Slice and serve with Sauce.

2 cups sour cream
2 TBS dill
2 TBS lemon juice
1/4 cup of mayonnaise

Cream butter; cut in flour and salt. Add sour cream and form into a dough. Divide dough into two parts and wrap in waxed paper; chill 1 hour. Meanwhile, make Salmon Filling by COMBINING all the ingredients listed under SALMON FILLING listed above.

FOR THE SAUCE: Combine all ingredients listed in the sauce ingredients listed above.
Serves 4 to 6.
This can be served hot or cold and is good for brunch, lunch, or dinner.

Salmon En Croute

Copyright © 2007
All rights reserved