salmon pate en croute baked in the oven - wilfriedscooking

Ingredients

• 1 tbsp chopped fresh dill (if fresh triple the amount)
• 1 tsp tarragon (if fresh triple the amount)
• 1/2 tsp ground pepper
• 2 tsp sea salt flakes
• 2 shallots (1.8 oz(50 g))
• 1.8 oz (50 g) red (bell or pointed sweet) pepper
• two large eggs (4.8 oz (135 g))
• 3.5 oz (100 g) creme fraiche (can be substituted by 'walnut cream', see remark 1)
• 1 tbsp lemon juice
• 7.1 oz (200 g) smoked salmon
• 19 oz (540 g) salmon filet
• 2 tbsp olive oil
• 1 tbsp ouzo, raki, Pernod or Riccard
• 1 tbsp brandy
• 3.53 oz (100 g) white flour (and some extra for rolling) (see remark 2 for a tastier dough!)
• 2.4 oz (69 g) water
• 1/2 tsp flaked sea salt
• a 3 inch wide, 20 inch long sheet of baking paper (optional)
• 5.3 oz (150 g) white flour (all purpose)
• 2.65 oz (75 g) cold unsalted butter
• 1 egg
• 1/2 tsp salt