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How To make Baked Smoked Salmon& Feta Cheese En Croute
3 oz Smoked salmon, diced
6 oz Cream cheese, softened
3 oz Feta cheese
1 Egg, slightly beaten
1 t Capers
2 tb Finely choppedparsley
4 Scallions, topped, diced
1 tb (or more) poppyseeds
You'll also need 1 frozen pastry sheet, cut into a 3" X 8" rectangle and some melted butter. Preheat the oven to 375 degrees. In a medium bowl, hand mix the salmon, cream cheese, Feta cheese, egg, capers, parsle, and scallions. Roll out the pastry sheet to double its size. Liberally brush it with melted butter. Spread the salmon mixture over the sheet. Roll up, jelly-roll style, folding the ends in to seal. Brush the top of the roll with melted butter and sprinkle with poppy seeds. Make 1/2 inch deep diagonal slashes across the roll to allow steam to escape. Bake the roll for 20 to 30 minutes or until golden. Serve warm.
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Smoked Salmon Pie (cream cheese salmon filling with dill and leeks in a russian style pie crust)
I love this pie crust that is soft and crisp in the same time. It is traditionally used with cabbage filling. I prefer the salmon filling in combination with what tastes good with salmon: cream cheese, eggs, dill & leek.
For convenience find the ingredients below:
SMOKED SALMON PIE
INGREDIENTS
FOR PIE SHELL:
3 cups (235 ml x 3=705 ml) all purpose flour
200 gr. (7 oz.) unsalted butter
5 ml. (1 tsp.) salt
15 ml. (3 tsp.) granulated sugar
90 ml. (3 oz. US, liquid) milk
90 ml. (3 oz. US, liquid) water
1 x 8 gr. package traditional active dry yeast (2-1/4 tsp. or 11 ml.)
Notes:
The listed quantities are going to yield a double pie shell approx. 24 cm. (9-1/2”) diameter.
I used the dough to make two discs approx. 36 cm. (14-1/4”) (one a little smaller than the other). I baked the pie in a pizza pan 36.2 x 1.17 cm. (14.25 x 0.5”), to insure there is no mushy bottom.
I used 2 tbsp. (30 ml) beaten egg, from the filling ingredients, to brush the pie top.
FOR SALMON FILLING:
454 gr. (1 lb.) smoked salmon (fully cooked)
500 gr. (1.1 lb.) cream cheese
1 large leek (I measured 350 gr. or 0.8 lb. cut)
3 large eggs (reserve 2 tbsp. to brush the pie top)
45 ml. (3 tbsp.) oil
10 ml. (2 tsp. salt)
2.5 ml. (1/2 tsp.) ground pepper
1/2 cup (120 ml.) chopped dill (fresh or frozen)
How to cook our Spinach and Feta Stuffed Atlantic Salmon
How to prepare and cook one of our most popular ready-to-bake items. We use high-quality Atlantic Salmon and have taken care of the hard tasks like filleting, removing the bloodline, and stuffing the fish.
The yummiest Smoked Salmon Recipe Ever and so easy to make! - TSL Everyday
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⏱️TIMESTAMPS⏱️
00:00 - INTRO
00:34 - ROLLING OUT THE DOUGH
01:39 - BAKING THE TART SHELL
01:55 - PREPPING THE FILLING INGREDIENTS
02:30 - COOKING THE FILLING VEGGIES
02:48 - MAKING THE EGG FILLING
03:08 - PUTTING IT IN THE TART SHELL
03:36 - LET’S BAKE!
04:10 - RECIPE ON THESCRANLINE.COM!
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