Christmas salmon in salt dough

Description

This traditional Danish Christmas dish is really worth a try! Salt dough allows the salmon to prepare slowly, and it turns out tender and flavorful. But don't eat the dough! For the contest "new year tastes of the planet."

Ingredients

Flour

600 g
Salt

600 g
Chicken egg

3 piece
Water

225 g
Salmon

1 kg
Lemon

1 piece
Dill

1 coup
Yolk egg

1 piece

Cooking

Put salt, flour, eggs and water in a food processor or mix with a mixer. Roll the dough into a ball, wrap in cling film and put an hour in the refrigerator.

From fish to skin, remove bones.

Fillet cut into wide slices.

Roll out the dough, cut a circle, put in the center of the fish and season with salt.

On fish put a slice of lemon, dill.

Gather the dough at the edges, making the puckered, forming a pouch.

Preheat the oven to 230 gr. Transfer to a baking sheet bags, coat the dough with egg yolk. Bake for 40 min.

Can be served hot or cold, if serving fish cold, cook the salmon and leave to cool in the test. It can be stored in the refrigerator up to 2 days. Bon appetit!

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