Incredibly tasty with a crispy dough that complements not only taste, but also tactile in the mouth. It sounds funny, but I want to close my eyes to get maximum pleasure. Try it – you will understand what I mean ….

Cooking time: 60 minutes
Servings: 4

You will need:

1 kg salmon
60 g unsalted softened butter
Handful of basil leaves, dill
1 teaspoon lemon zest
! st.l. grain mustard

For test:
225 g flour
1 tsp salt
140 g cold butter
4-5 tbsp ice water

How to cook:

1. Prepare the dough. Sift flour and salt into the bowl of a food processor. Add butter and beat for 10 seconds until coarse crumbs form, then transfer to a bowl. Pour 4 tablespoons of cold water into the crumbs and, helping yourself with a knife, carefully mix the water into the dough. Add another tablespoon of water if necessary. The main thing is not to overfill the water. It should be very hard and non-plastic. Quickly knead the dough and put in the refrigerator for 30 minutes, wrapped in plastic wrap.

2. Prepare the fish. Take a piece of salmon, remove the skin from it, divide it into 2 fillets and take out all the bones.

3. Prepare green oil: Finely chop the greens and remove the required amount of zest from the lemon.
Mix with softened butter.

4. Put green oil on one fillet, and grease the second with mustard (on the side where the bones were)

5. Transfer to the rolled out dough. Grease the free edges with egg. I had protein – also suitable.
Wrap in an envelope. Cut off the excess and pinch the edges well.

6. Transfer to a mold lined with foil, seam down. Lubricate the top with yolk. With the reverse side of the knife (not the sharp part of the blade), make a grid.

7. Put in an oven preheated to 200 degrees for 25 minutes. Remove when the crust of the dough is well browned.

8. Cut when standing for about half an hour. The dough is very fragile. Cut with a sharp knife, easily, without pressing down.

Everyone will love it, I guarantee!