Is the scent of Christmas in the air?
No, it’s smoked salmon! Which, if you think about it, has actually become almost a symbol of the celebrations of this period …
A must in canapes, vol-au-vent and sandwiches but not only. Yes, because for this Christmas I want to offer you smoked salmon as a second course, as the protagonist of a tres chic crust fishloaf!
It will make sparks on the festive table.
Are you lovers of it?
SERVES 4-5 persone
READY IN 1h
5,9 oz smoked salmon
7 oz Ricotta cheese
3 slices wholemeal bread (about 4,5 oz)
1 tablespoon Parmigiano
1 tablespoon chopped parsley
Salt and pepper to taste
1 puff pastry sheet, rectangular (I used Stuffer)
1 egg yolk
1 tablespoon water
1 pinch salt
STEP 1: MAKE THE FILLING
Place the salmon in the blender
and whisk it coarsely.
Put it in a bowl with ricotta, egg, chopped bread, Parmigiano and parsley. Season with salt and pepper.
Stir with a fork.
STEP 2: FILL THE PUFF PASTRY
Unroll the puff pastry roll and cut off a strip of dough.
Use it to create the final decorations. I used impression molds to carve leaves, then I made small balls and zigzag strips.
Place the filling in the center of the rectangle,
brush the left side of the dough with the yolk + water + salt mix and place it on top of the filling,
do the same with the one on the right as well
and press on the ends to seal the filling inside the pastry.
Rotate the roll with the help of parchment paper to give it a round shape,
then make sure that the part where the sheets match remains on the bottom (to avoid damaging the decoration if a little filling comes out during cooking).
STEP 3: DECORATE
Brush the roll with egg yolk + water + salt and decorate it by adding the decorations created in step 2.
I have inserted zigzag stripes,
some leaves and small balls.
Place the fishloaf in a plumcake mold and brush the decorations too.
STEP 4: COOK
Cook the meatloaf in a preheated oven at 180 ° C for about 50 minutes.
A PIECE OF ADVICE: I suggest you to slice it once it has cooled down!
#getBready & enjoy your meal