The salmon pie is a great appetizer for your party based on white wine and cocktails. Perfect for the summer in the garden and pool, this dish is made with a relatively simple, very tasty recipe, made thanks to the cream of zucchini and Philadelphia cheese.
The puff pastry will have to be prepared in advance since it will have to rise for at least two hours, if not more, before being cooked. The rest of the recipe can be prepared in about half an hour, with then a relatively short baking in the oven.
Instructions
- You will need to prepare a light puff pastry a few hours before the cake. Then sift the flour in a bowl (1). Pour the water (2), then reduce the butter into small cubes and add to the bowl (3).
- Now begin to knead (4) with his hands, bringing the flour from the bottom to up and massaging with a lot of energy for about 15 minutes, up to obtaining a homogeneous mixture. Then take the kitchen plastic wrap and wrap it around the dough (5) closing it tightly so it does not soak external odors. Then let it rise for about two hours in the refrigerator (6), or outside if the temperature is cool. The dough must dry slightly to make it more workable.
- After resting the dough, start to prepare the filling by washing carefully the zucchini (7) which then will place on a cutting board to make it into slices (8) to be set apart in a saucer (9).
- In the meantime you will have put plenty of salted water to boil for the zucchini. Put them to boil (10) for about 10 minutes, then peel and cut the onion into pieces (11) to add it to the pan (12) with zucchini.
- Once ready the zucchini, dry and put them in a bowl (13), then add a half a ladle of the cooking water (14) and Philadelphia cheese (15).
- Now sprinkle with black pepper (16) freshly ground and start to mix all together (17) with a blender up to have a uniform and fairly liquid cream (18).
- Now take a pan and grease the bottom (19) with the butter. So place on the dough, leaving a small piece aside for decoration, and start to roll out it with your hands (20) directly on stretching and crushing it down, up to reach the edges. Create a border of about one centimeter with the classic form of the base for cakes (21). Then prick with a fork lightly on the bottom.
- Now break the egg into a small bowl (22) and beat vigorously with a fork (23), then pour it on the dough (24) distributing it evenly.
- Then take the small piece of dough put aside and mash (25). With the knife, cut it in petal shapes (26) and a circle shape, and leave apart (27).
- Take the cream of zucchini and Philadelphia and pour on the cake (28), distributing it well. Now take the salmon that you'll cut into strips and distributing on the cream (29) putting it in a radial pattern (30).
- Take the petals, putting the circle in the center and the petals around as decoration (31). Then bake (32) in a preheated oven at 160° C for about 30 minutes, so check the cooking and take out (33) making it cool before serving.
