Salmon Pate En Croute

0
Average: 0 (0 votes)
(0 votes)
Salmon Pate En Croute
share Share
print
bookmark_border Copy URL
Health Score:
7,2 / 10
Difficulty:
easy
Difficulty
Preparation:
2 h. 15 min.
Preparation
Calories:
1491
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie1,491 kcal(71 %)
Protein101.61 g(104 %)
Fat49.82 g(43 %)
Carbohydrates123.74 g(82 %)
Sugar added0 g(0 %)
Roughage3.06 g(10 %)
Vitamin A288.64 mg(36,080 %)
Vitamin D2.05 μg(10 %)
Vitamin E3.42 mg(29 %)
Vitamin B₁2.04 mg(204 %)
Vitamin B₂2.09 mg(190 %)
Niacin42.99 mg(358 %)
Vitamin B₆2.09 mg(149 %)
Folate287.73 μg(96 %)
Pantothenic acid6.01 mg(100 %)
Biotin14.45 μg(32 %)
Vitamin B₁₂14.86 μg(495 %)
Vitamin C1.71 mg(2 %)
Potassium2,164.14 mg(54 %)
Calcium364.14 mg(36 %)
Magnesium119.22 mg(40 %)
Iron9.04 mg(60 %)
Iodine69.12 μg(35 %)
Zinc3.23 mg(40 %)
Saturated fatty acids19.73 g
Cholesterol428.22 mg

Ingredients

for
4
For the dough
500 grams Pastry flour
30 grams fresh Yeast
250 milliliters lukewarm milk
50 grams butter
2 eggs
1 teaspoon salt
For the filling
600 grams fresh Salmon (skinned and boned)
salt (and)
freshly ground peppers
juice of lemons
1 teaspoon peppercorns
1 jar white wine (about 240 ml or approximately 8 ounces)
1 bay leaf
200 grams Smoked salmon
2 day-old White rolls
100 milliliters milk
½ cup Crème fraiche (75 grams)
4 centiliters Noilly Prat
2 tablespoons chopped Dill
250 grams button Mushroom
2 egg whites
2 egg yolks
How healthy are the main ingredients?
SalmonDilleggsaltsaltlemon

Preparation steps

1.

Stir the yeast with the milk until smooth. Place the flour, small pieces of butter, eggs and salt in a mixing bowl, add the yeast mixture and knead with the dough hook of an electric hand mixer until smooth. If the dough is too soft, incorporate some flour. Cover and set aside in a warm place for about 40 minutes.

2.

Rinse the salmon fillets, pat dry and cut into 4 equal portions lengthwise. Drizzle with half of the lemon juice and season with salt and pepper. In a shallow pan, bring peppercorns, bay leaf, white wine, lemon juice and 1/4 liter (approximately 1 cup) of water to a boil. Place the salmon pieces on a sieve and poach for about 4 minutes each, then carefully remove.

3.

Soak the bread in warm milk, then squeeze out. Puree together with the smoked salmon. Season with salt and pepper, and stir in the dill, creme fraiche and vermouth.

4.

Bring a large pot of salted water to a boil and blanch the mushrooms for 3 minutes. Rinse in cold water, drain, chop and mix with the salmon mixture.

5.

Knead the dough on a floured surface, then roll out thinly into 8 rectangles. Trim into fish-shaped pieces. Spread half of the salmon mixture on it, place the fillets on top and distribute the remaining salmon mixture over the fillets. Cover with the remaining dough sheets, brush the edges with egg white and press to seal well. From the remaining dough cut out scales or other fish-shapes and decorate the fish cakes. Brush with beaten egg yolk and place on a baking sheet lined with parchment paper.

6.

Cover the fish packets allow to rest for about 20 minutes. Preheat the oven to 200°C (approximately 400°F) and bake until golden, about 25 minutes. Serve immediately.