Salmon in salt crust
Description
Traditional Christmas dish of Germany and Denmark. The salted dough allows the salmon to braise/bake for a longer time, making the fish incredibly tender with a wonderful aroma. Naturally, the dough itself is not eaten. 1. In a food processor, combine and beat flour, eggs, salt, and water. Roll the resulting dough into a ball, wrap it in plastic wrap, and refrigerate for about 1 hour. 2. Preheat the oven to 220°C. On a floured surface, roll out the dough to a thickness of about 1.2 cm. Season the fish with salt and surround it with lemon slices. Place the fish onto the dough, sprinkle with dill, cover the salmon completely with the dough, and seal well. Brush the pie with beaten egg and transfer to a baking sheet. Bake in the oven for about 40 minutes. 3. Remove the fish from the oven and transfer it to a serving dish. Using a knife, cut off the top part of the dough, then remove the fish skin. Serve immediately.