salmon pate en croute baked in the oven

Name: salmon pate en croute baked in the oven
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 1/2 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 2/3 oz (75 g) cold unsalted butter; 1 egg; 1/2 tsp salt

www.wilfriedscooking.com

raw and smoked salmon are marinated, ground, wrapped in dough in a terrine and then baked in the oven to form pate en croute

View full recipe on www.wilfriedscooking.com

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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 1/2 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 2/3 oz (75 g) cold unsalted butter
1 egg
1/2 tsp salt