Salmon in Puff Pastry (Saumon En Croute)
Ingredients:
2 shallots, finely minced
2 tablespoons plus 1/4 cup extra virgin olive oil
1 cup brown basmati rice
1-1/2 cups water
1 bay leaf
3 hard cooked eggs, peeled, coarsely chopped
1/2 bunch dill, coarsely chopped, plus more for garnish
4 cups assorted mushrooms, cleaned, roughly chopped
4 cloves garlic, finely chopped
1/2 cup sherry
2 tablespoons creme fraiche (or sour cream), plus more for garnish
16oz Alaska Smokehouse Smoked Salmon, skin removed, and drained
16oz Wild Caught (if possible) Sockeye Salmon, skin removed, and deboned
4 large weathervane scallops, cut into 1/4" pieces
Salmon Roe (caviar), for garnish
2 9x9 frozen puff pastry sheets
4 tablespoons all-purpose flour for rolling out the puff pastry
1 egg, beaten for egg wash
Salt & Pepper to taste
Procedure:
To make the rice, add two tablespoons olive oil to a medium straight sided pan and heat over medium heat.
Add in half the shallots and cook, stirring constantly, until shallots get translucent, about 2 minutes.
Add in the rice, season with salt and pepper, and stir to toast, about another 2 minutes.
Add in water and bay leaf, then bring to a simmer, about 5 minutes.
Reduce heat to low, cover, and cook for about 30 minutes, or until rice is done, stirring occasionally to prevent sticking.
Once cooked, transfer the rice to a bowl, add in 1 tablespoon of butter, then fluff with a fork.
Let cool completely, then add in scallops, hard cooked eggs, and dill, then stir to combine.
Cover and refrigerate.
To make the duxelles, add the remaining olive oil to a cast iron or nonstick pan and heat over medium heat.
Add in mushrooms, then season with salt and pepper, and cook until they start to develop color and are cooked through, about 10 minutes.
Add in the other half of the shallots and garlic, then cook while stirring frequently, for about 5 minutes.
Add in sherry and cook until it has been absorbed, another 5 minutes or so.
Add in parsley and creme fraiche (or sour cream), then stir together.
Transfer mushroom mixture to a food processor and pulse about 15 times, scraping down the sides with a spatula every 4 to 5 pulses.
Transfer mushroom mixture to a small bowl, cover and refrigerate.
To prepare the puff pastry, thaw according to package directions.
Line two sheet pans or cookie sheets with parchment paper.
Lightly flour a cutting board or countertop and a rolling pin.
Gently roll out one puff pastry sheet to a 12"x17" rectangle.
When done, gently roll the puff pastry sheet around the rolling pin, then unroll it onto the parchment lined sheet pan.
Repeat the process with the other puff pastry sheet but roll it to a 10"x15" rectangle.
Tip, using cookie sheets without sides will be easier to work with, but if you don't have them, flip your cookie sheets upside down as that will make it easier.
To assemble the saumon en croute, take the smaller puff pastry sheet and spread half the rice mixture on the pastry. Form a rectangle about the same size as the fresh sockeye salmon fillet.
Season the sockeye salmon fillet with salt and pepper on both sides, then place the fillet spine side up on the rice.
Evenly spread the mushroom duxelles on top of the salmon fillet.
Add the smoked salmon fillet on top of the duxelles, arranging the fillet so that the thicker side is oriented towards the thinner side of the sockeye fillet (evening out the overall shape for more even cooking).
Spread remaining rice mixture on top of the smoked salmon.
Brush pastry border with egg wash, then carefully lay the larger puff pastry sheet on top of the salmon and stuffing.
Pull it as close as you can around the salmon and puff pastry to avoid air bubbles from forming.
With your fingers, firmly press down around the edges to seal the puff pastry, then trim excess dough by cutting around the pie, making sure the edges are firmly sealed, about 1/2" to 3/4" of pastry all around.
Using the back of a fork, gently press around the border to create a pattern.
If desired, use the back of a knife to create a crosshatch pattern on the top of the puff pastry.
Brush all over the top of the puff pastry with egg wash, then refrigerate.
Preheat the oven to 350F for about 10 minutes.
Brush another coat of egg wash onto the puff pastry, then using a paring knife, make 3 small incisions about 2" apart that are just deep enough to cut through the pastry, but no further.
Take your sheet pan with the puff pastry on it and place it in the middle of the oven and bake for 30 minutes.
Increase temperature to 400F, turn the pie in the oven (rotate back to front), then bake until uniformly golden, about 15 minutes.
Remove from oven, cool 5-10 minutes.
With a very sharp knife, cut the pastry into 2" to 3" pieces and using a large and sturdy spatula, transfer the slices to dinner plates.
Serve with creme fraiche (or sour cream), salmon roe (or caviar), and sprigs of dill.
