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leeks unsalted butter salmon fillet dill lime zest coarse salt freshly ground black pepper egg water pastry sour cream
Viewed: 53 - Published at: a year agoIngredients
- 4 large leeks
- 2 tablespoons unsalted butter
- 2 1/4 pounds skinless boneless salmon fillet
- 1/4 cup chopped fresh dill leaves
- 1 teaspoon freshly grated lime zest
- 1 1/2 teaspoons coarse salt
- 1/4 teaspoon freshly ground black pepper
- 1 large egg
- 1 tablespoon water
- a 17 1/4-ounce package frozen puff pastry sheets (thawed according to package instructions)
- Sour-Cream Chile Sauce
Method
- Cut white and pale-green parts of leeks crosswise into 1/2-inch-thick slices.
- In a bowl of cold water wash leeks well and lift from water into a colander to drain.
- Pat leeks dry.
- In a large skillet cook leeks in butter over moderate heat, stirring, until tender, about 12 minutes, and cool.
- Cut salmon into roughly 3/4-inch pieces and in a bowl toss with leeks, dill, zest, salt, and pepper until combined well.
- In a small bowl whisk together egg and water to make an egg wash. On a lightly floured surface with a lightly floured rolling pin roll 1 puff pastry sheet into a 10-inch square and the other into a 12-inch square.
- Transfer 10-inch pastry square to a floured large baking sheet and mound salmon filling in center, forming a round 8 inches in diameter.
- Brush edges of pastry evenly with some egg wash.
- Carefully drape remaining pastry square over salmon and gently press edges together to seal.
- With a sharp knife trim edges of pastry to form a 10-inch round.
- Crimp edges and cut 4 steam vents on top of crust.
- Brush crust evenly with some remaining egg wash. Chill pie, loosely covered, at least 1 hour and up to 3.
- Preheat oven to 400F.
- Bake pie in middle of oven until pastry is golden brown, about 30 minutes.
- Serve pie warm or at room temperature with sauce.
