Smoked salmon pirogues

Starter

6 servings

Easy

1 hour

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Ingredients

• 6 dl wheat flour
• 1 pinch of salt
• 250 grams butter, room-temperature
• 1 egg
• 2 tbsp water

Filling:

• 150g smoked salmon
• 2 hard-boiled egg
• 1 1/2 dl cold, cooked rice
• 3-4 tbsp dill, finely shopped
• 1 egg for brushing

Preparation

• Mix flour, salt and butter. Whisk the egg together with water and add it to the butter- and flour mixture. Work the dough and let it rest in the fridge for about 30 minutes.
• Pre-heat the oven to 225 degrees C. Finely chop the salmon and the eggs. Combine with the rise and dill.
• Divide the dough into two and roll out each piece. Cut each peace into 6 squares, 10x10 cm. Place a small amount of filling onto each square, brush the edges of the dough with a beaten egg, fold the dough into a triangle och press the edges.
• Place the pirogues onto a oven paper covered baking plate. bake in the middle of the oven for about 15 minutes until golden.
• Http://meandmysweets.blogspot.com/2012/03/smoked-salmon-pirogues.html

Meandmysweets

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