This can be served hot or cold and is good for brunch, lunch, or dinner.


  • 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.
  • 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.

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Submitted 6/13/05.
Source: Ideals Gourmet Treasury
Submitted By: tc c
Salmon En Croute