Saturday, 10 February 2007

Had my best friend and her hubby over for dinner tonight and made this delish salmon recipe. Love salmon, love pastry, love spinach and this recipe has it all!
This is so yummy. I ripped it out of a magazine somewhere and I've made it a few times. every time I like it more. I could eat just the crust. Yummy! or just the filling. Yummy! Together it is DIVINE

2 Centre-cut skinned salmon fillets (2lb total)
1 egg yolk

¾ cup cream cheese ~ softened
¾ cup butter ~ softened
2 tsp granulated sugar
¼ tsp salt
1½ cups all-purpose flour

In large bowl, beat together cream cheese, butter, sugar and salt until fluffy. Stir in flour just to blend. Divide in half; shape into squares. Wrap each in plastic wrap; refrigerate until firm ~ about an hour.
2 Tbsp Vegetable oil
3 cups minced mushrooms
¾ tsp salt
½ tsp pepper
1 Onion, sliced
2 cloves garlic, minced
½ cup long grain rice
2 cups chopped fresh spinach
2 tbsp fresh dill

In large skillet heat half of the oil over medium heat; fry mushrooms and ¼ tsp each of the salt and pepper until no liquid remains, about 7 minutes. Transfer to bowl.
In saucepan, heat remaining oil over medium heat; fry onion, garlic and remaining salt and pepper for 3 minutes. Add rice and 1 cup water; bring to boil. Cover, reduce heat and simmer until rice is tender and water is absorbed. About 20 minutes. Add spinach and dill; fluff with fork. Let cool.
On lightly floured surface, roll out 1 piece of pastry to 10-inch square about 1/8 inch thick. Place on clay bake sheet. Spoon half of the rice mixture over pastry, leaving 2-inch border. Top with 1 salmon fillet; spread with mushroom mixture. Top with remaining rice mixture over top.
Mix egg yolk with 1 tbsp water for egg wash; brush over border of pastry. Roll out remaining pastry to 11 inch square; place on filling, smoothing around edge, fold bottom edge over top edge, pressing to seal; flute edges
Brush egg wash over pastry; cut 4 steam vents in top. Bake in 350*F oven until golden and thermometer inserted in centre registers 130* about 1 hour. Let stand for 10 minutes. Using serrated knife, cut diagonally into quarters; cut each in half or thirds. Serve with Sour Cream Dill Sauce.
Sour Cream Dill Sauce:
In bowl combine 1 cup sour cream; 2 tbsp chopped fresh dill; 2 tbsp milk; ½ tsp grated lemon rind; 1 tsp lemon juice; and ¼ tsp pepper

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