Salmon en Tout Croute
Yield: 10 hand pies
1 ¾ cup all purpose flour
¼ teaspoon salt
12 tablespoons butter, cubed
1 teaspoon lemon juice
2 tablespoons ice water
Whisk egg and lemon juice in a small bowl. Mix flour and salt in a medium bowl. Add butter and quickly smear butter into flour with your fingers. Continue until all flour is incorporated and butter breaks into small pieces. Add egg and lemon juice to dry ingredients and mix together with your hands. Begin to press dough into a ball in the bowl. Slowly add ice water to help form dough into a ball, you may not need all of the water. Remove the ball from the bowl and knead several times to gather all loose pieces. Wrap in plastic and refrigerate for at least 30 minutes or up to three days.
¾ cup cubed wild salmon
1 cup mascarpone
2 tablespoons chopped dill
2 teaspoons lemon juice
¾ teaspoon sea salt
½ teaspoons fresh black pepper
Place all items in the food processor. Blend until homogenous. Adjust seasoning if necessary. Fill a piping bag fitted with a large tip with the mixture.
2 egg yolks
¼ cup heavy cream
Mix well in a small bowl.
2 tablespoons poppy seeds
2 tablespoons caraway seeds
2 tablespoons black sesame seeds
2 tablespoons white sesame seeds
2 tablespoons dehydrated onion
2 tablespoons dehydrated garlic
1 tablespoon coarse sea salt
Mix in a small bowl.
Allow dough to temper for approximately five minutes. Place a piece of parchment paper on a baking sheet. Dust work surface and rolling pin with flour. Flatten dough with the heels of your hands and begin to roll it out into a large oval that is 1/8” thick.
Cut 20 4” circles out of the dough. Remove 10 circles to the baking sheet. Pipe a thick circle of filling half an inch from the outside of these circles. Use the edge of your rolling pin to flatten the rest of the circles into slightly larger rounds. With your finger lightly paint the outside and middle of the circles on the baking sheet with egg wash.
Place the rolled out circle on top of the circle with salmon. Cut the center out of both circles with a 1” cutter. Pinch the inside and outside seams together with your fingers to seal tightly.
*Alternately, do not punch out the center of the hand tarts. Fill the circle on the baking sheet with 4 tablespoons of filling. Use your finger to paint the outside of the circle with egg wash. Place the larger circles on top of the filled circles and use your fingers to press the seam together with your fingers to seal tightly.
Brush the top of the hand tart with egg wash. Coat generously with everything topping.
Refrigerate for 20 minutes. Bake at 400 degrees for 5 minutes, then lower temperature to 350 degrees and continue to cook for 12-15 more minutes.
Enjoy with slices of juicy tomato, cucumber, red onion, capers and a schmear.