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Salmon En Croute Recipe | |
French Seafood | |
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Ingredients:
PASTRY:1/2 lb. butter or margarine 2 cups flour 1/4 tsp salt 1 cup sour cream SALMON FILLING: 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 ASSEMBLY: 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. SAUCE: 2 cups sour cream 2 TBS dill 2 TBS lemon juice 1/4 cup of mayonnaise
Directions:
PASTRY: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.
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