Sockeye Salmon in Pastry

Serves 2

Pastry dough is half of the Finnish Stuffed Pastry recipe.

Marilyne

Sockeye Salmon in pastry

Ingredients

Puff Pastry Dough Ingredients

2 cups all-purpose flour

1 cup firm butter 

1/2 cup sour cream 

Stuffing Ingredients 

1 can 213 g sockeye salmon, drained and remove skin and bones

1 cup cold cooked rice, or leftover rice

2 green onions, chopped 

2 tablespoons mayonnaise

One egg white, slightly wisked with fork to brush over dough before baking

Instructions

Puff Pastry Dough Instructions 

Cut flour and butter with pastry cutter until crumbly. Add sour cream and combine ingredients until the mixture comes together. Shape dough in a ball and refrigerate for a minimum of 20 minutes to a maximum one week. Meanwhile prepare stuffing.

Stuffing Instructions 

Mix stuffing in a medium bowl.

Preheat oven to 375ºF to 400ºF .

When dough is cooled. Roll out in a rectangular shape to about 1/4" thick. 

Place stuffing horizontally on one half of the dough. Shape the stuffing to resemble a fish: skinnier at the head, fatter in the belly. 

Fold over the dough. Cut the pastry in the shape of a fish. Add a drop of water to seal the pastry edges. Just like you seal pie crust before baking.

Add decorations with bits of leftover dough. Make a fish eye and wet it on one side and the eye will glue itself to your stuffed dough.  Do the same for the fin and tail if needed.

Take a fork and whip an egg white in small bowl. After you are finished decorating, brush dough with slightly wisked egg white. Use a brush to brush a light coating of egg white all over your pastry.

Move stuffed dough to baking sheet lined with parchment paper. Before baking loosely place a piece of foil paper on the tail of the fish. The foil will prevent the tail from burning.

Bake in preheated oven at 375ºF to 400ºF until golden, approximately 20 minutes. The stuffing inside is already cooked so you just need to cook the pastry and warm up the stuffing.

Notes:

Do not leave pastry on the counter before baking. It needs to be cold so that the butter does not melt. 

While baking in the oven, some of my butter did melt and I just drained the baking pan before serving.

Use red sockeye salmon because the pink salmon flavor is not strong and you will only taste the flavour of the dough.