8 pcs. frozen salmon pieces skinless approx. 1.2 kg
1 pkg. frozen shrimp around. 400 g of
1 pkg. FilloDej (Supermarket)
1 tray cottage cheese
Choose your favorite brand or mix the neutral with:
1 red chili pepper in small slices
2 cloves garlic, finely chopped
4 springløg in small slices
3 cm ginger grated finely
Salmon pieces marinated in:
1/2 tbsp. salt
1/2 tbsp. cane sugar
1 cl. The Famous Grouse Whisky
1 tsp. paprika smoked
Dill or basil or coriander leaves
Wakame seaweed salad
Flour glue: Little water and flour mixed
Salmon with shrimp baked in FilloDough
Procedure without liability: Thaw salmon pieces in the fridge overnight and put them in a dish. Drip a little whiskey and sprinkle with salt, sugar and paprika. Put the salmon back in the refrigerator until ready for use (like 4 to 6 hours).
Mix your own neutral cottage cheese with the above spices and place in the refrigerator until ready for use (like 4 to 6 hours). You can also buy a ready-mix cottage cheese with flavor from Arla.
The prawns are taken out one hour before use and thawed in a strainer. FilloDejen are taken out of the package and thawed on the kitchen table in a stack. It is important to put a damp tea towel over so the dough does not dry out. FilloDejen cut into appropriate sized pieces, to fit a piece of salmon with filling. Place a piece of salmon on FilloDejen, fill up with cottage cheese and garnish with shrimp. Fold dough over from one side, fold the ends over and roll, so the other covers. Just before the last lap covers, get a strip flour-glue on. The technique is the same as you are doing spring rolls. Watch this video, then you have control of the process. Is salmon pieces very large, it is advantageous to cut them into smaller piece. Baking time depends on how much filling you put in FilloDejen.
Salmon packets placed on a baking tray with baking paper with flour-glue side down and brushed with water. Placed in the middle of a 180 ° C preheated oven and baked for approx. 30 minutes. Very small packets maybe only 20 minutes, and very large packets maybe 40 minutes. Keep an eye on the packets so they do not get too brown (black). My salmon pieces, as seen in the picture above, weighed 100 grams per piece. and had 30 minutes in the oven.
Serving: Can be eaten with or without accessories, but I prefer cooked rice and a light sauce. Either a Hollandaise or a Lemon Sauce.
Garnish: One of the above herbs chopped and sprinkled over the dish before serving.
Drinks: A dry white wine such as Trouos Chardonnay from Chile.
Hints: You can with advantage put 2 sheets FilloDej together brushed with a little water before filling. Can extend the baking time by a few minutes. This recipe is very similar to my recipe above Salmon or trout fillet baked in puff pastry. FilloDej contains less calories than puff pastry, and is also more crunchy. Try it.