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Foodgeek: |
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Rating: |
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Servings: |
12 to 15 appetizers |
Prep. Time: |
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Total Time: |
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Ingredients: |
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2 tbsp. chopped onion
2/3 cup shortening
1/2 tsp. salt
2 cups flour
Pastry:
Tiny gherkins
Sour cream
1 beaten egg
2 tbsp. snipped parsley
1 can (3 oz.) sliced mushrooms, drained
1 can (16 oz.) red salmon, drained, flaked and cartilage removed
2 cups cooked rice
2 tbsp. dry white wine
1 cup milk
1/4 tsp. dried dill weed
1/2 tsp. salt
1/4 cup flour
3 tbsp. butter or margarine
1/3 to 1/2 cup cold water
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Directions:
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Pastry:
Sift together flour and salt. Cut in shortening until mixture resembles coarse crumbs. Gradually add cold water, tossing with fork until moistened. Form into ball. Cover.
In saucepan cook onions in butter or margarine until tender. Blend in flour, salt and dill weed and milk. Cook and stir until thickened and bubbly. Cook 1 minute more. Stir in wine, salmon, rice, mushrooms and parsley. Roll out pastry between 2 sheets of wax paper to a 20x10 inch rectangle. Remove top sheet of paper. Mound salmon filling lengthwise down center third of rectangle. Fold one side of pastry over filling; peel paper back. Repeat with second side of dough. Moisten edges with water; seal. Fold ends up; moisten and seal. Lifting paper, transfer to large greased baking sheet seam side down. Peel off paper.
Form into horseshoe shape; brush with egg. Prick top with fork. If desired, top with decorative pastry cutouts and sprinkle with paprika. Bake in 400ºF oven for 25 to 30 minutes. Serve slice with dollops of sour cream; garnish platter with gherkins.
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Comments from angel
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The Salmon En Croute can also be served as a main dish.
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