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Title: Lohipiirakka - Finnish Salmon Pasty
Categories: Scandinavia Seafood Entree Salmon
Yield: 6 Servings
| 2 1/4 | lb | Puff Pastry |
| 1 1/3 | lb | Raw pickled salmon |
| Slices(1/2cm thick) | ||
| Or gravlax, or canned | ||
| Salmon | ||
| 1 1/8 | qt | Rice; boiled in veg. |
| Stock | ||
| 4 | md | Eggs; boiled 6-7 minutes, |
| Chopped | ||
| (5 1/4 ounces | ||
| (see below) | ||
| 1 | md | Eggs - raw for brushing |
| Chopped dill | ||
| Butter or fish stock | ||
| Prawns) optional, or spinach |
Roll out pastry dough into about 4mm thick base of about 30 x 40cm (12" * 16") in size.
Chop the medium boiled eggs (semi-soft eggs bind the filling nicely) with a fork. Mix the 2 of the chopped eggs, the chopped dill and and some salt into the rice.
Spread the rice filling about 10cm (4") wide along the longer side of the base about 2cm (1") off the front edge.
Layer the ingredients. Spread the prawns over the rice filling and cover them with salmon slices in turn. Place the rest of the chopped egg and dill on top. Form as high a pile as possible.
Brush the edges of the pastry with whipped raw egg and fold over the filling. Press and roll the edges tightly together; cut the excessive pastry off and place the pastry carefully on a greaseproof paper placed on a baking sheet. Decorate with thin pastry strips and brush the surface with a whipped egg. Make a small hole for steam in the center.
Bake the pastry at 220C until it is beautifully brown. Lower the heat to 180C, cover the pastry with foil and allow to cook. Bake for about 45 minutes.
Cut the pastry into 3cm wide slices and serve with melted butter or strong fish stock.
The amount of the ingredients and the number of the layers used in the filling can be varied. One of the best too add spinach (clean out the rough stems from fresh spinach and sauté it in a bit of butter and salt for a few minutes, squeeze out excess water and chop it roughly) and also mushrooms, such as morels, make a suitable filling for the salmon pasty.
Serve the pasty with a tossed green salad and Sauce Hollandaise. And a glass of nice crisp Sancerre does go well with this too.
Recipe by: Kaari Jae
From: Kindkari@aol.Com Date: 5 Dec 1998 10:43:00 -0700
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