600 g surowego filetu z łososia
4 płaty ciasta francuskiego
Sól, pieprz, oliwa
- Wash the salmon, cut off the skin and remove the bones. Put it into boiling salted water for 8 minutes. Take off on board and wait until it cools down. Season with salt and pepper. Chop the dill and sprinkle the salmon on each side.
- Heat the oven to 190 degrees C. Roll out the pastry to get the size of about 20 x 30 cm, about 2 mm thick, thin pastry needs no rolling out.
- Place the salmon fillets in the middle on the pastry. Wrap the pastry over the fillets, press and cut off redundancies. Lubricate the roll with a scattered yolk. Place on a baking tray and put into the oven. Bake for about 15-20 minutes until the cake grows and gets golden brown. Take out from the oven and remove from the tray to avoid drying.