This is an elegant main dish that you can pull out for the holidays or any special occasion. Preserves, pickles, and yogurt are familiar ingredients that you likely already have on hand. A golden-brown pastry is the key to getting it right. If you don’t have time to make the pastry from scratch, look for a high-quality store-bought puff pastry or piecrust. Serves 8
1 large boneless, skinless salmon filet, about 2 pounds
coarse salt and pepper to taste
2 tablespoons peach or apricot preserves
1/2 cup plain Greek yogurt
1/4 cup thinly sliced cornichons (sliced lengthwise)
1 teaspoon dry dill
1 egg plus a splash of water, lightly beaten
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/3 cup cold butter, cut into 1/2-inch cubes
1/2 cup cold water
1 cup sliced cherry tomatoes
1 lemon, sliced
TO MAKE THE PASTRY: In a food processor or standing mixer, combine the flour, salt, and cinnamon. Add butter and blend until the butter is incorporated into a crumbly mixture.
With the food processor or mixer running, add cold water a little bit at a time. Use a spatula to periodically scrape down the sides of the bowl until the flour is completely worked into the dough. Press dough together into an oblong disk and wrap tightly in plastic wrap. Chill in the fridge for at least 30 minutes before rolling out the pastry.
TO MAKE THE FISH: While the pastry is chilling, take the salmon out of the fridge. Remove the skin and bones, if any. Season the salmon lightly with coarse salt and pepper and let warm to room temperature.
Heat the oven to 350 degrees.
To assemble, remove the pastry from the fridge. Keep in mind that cold butter can be a little hard to work with–take your time rolling the dough out, and it will warm up. Place a sheet of parchment paper on your work surface and sprinkle it lightly with flour. Roll the dough into a rectangle long enough to wrap the salmon. Use the parchment paper to lift the pastry onto a baking sheet. Place the salmon filet on the center of the pastry.
Brush the preserves onto the salmon, followed by the yogurt. Top with cornichons, and then sprinkle with dill. Fold the pastry dough over the top of the filet and brush the pastry with a little egg wash where it will seal. Pinch the edges of the pastry together, then gently position it so the seam is underneath the filet. Trim off any excess dough with a sharp knife.
Brush the top of the pastry with egg wash and cut a few slits into the top of the dough to allow the steam to vent during baking. The egg wash will help you know when the crust is cooked.
Baking time will vary depending on the size of the salmon. When the pastry has a nice golden brown color–at approximately 30 minutes–remove it from the oven and let it rest. Use a meat thermometer to be absolutely sure it’s done. Cook until the internal temperature of the salmon reaches 145 degrees.
Serve with sliced tomatoes and lemon or any other garden-fresh vegetables you have on hand.
This recipe is found in Skratchlabs awesome cookbook! Please click here to purchase!