Salmon pâté (3)

Prepare the dough with the flour on the work surface, knead it with salt, egg yolk, butter, oil and cold water.

Knead dough well squeezing it repeatedly on the work surface.

Form a ball and, after having wrapped in aluminium foil, keep it in a cool place for at least 3 hours.

Meanwhile clean the salmon bones and skin removed and cut into 1/3 of its weight in rather large fillets.

2 times a grinder passes the remaining pulp, collecting it in a bowl.

In another bowl pour 150 g of flour, a little at a time cold milk, working with a wooden spatula until the mixture is homogeneous.

Add the melted butter, salt, pepper, nutmeg, egg, mix again and pour into a saucepan to low edges.

Put on a moderate flame and leave to thicken the mixture turning constantly with spatula; remove from heat, pour it on a plate and let it cool.

Join the minced fish flesh and worked extensively with the spatula, so as to obtain a homogeneous mixture and smooth.

If it were still grainy pass through a sieve; Add whole egg and one egg yolk, salt and pepper and let stand for at least an hour in a cool place.

Take 2/3 of the dough and roll out into a rectangle large enough to line a rectangular mold, but that protrudes from the edge of about 2 cm.

Pasta-lined mold (well buttered), brush with a beaten egg yolk and pour half of the mixture of fish, levelling it well.

Settle over the salmon fillets, add salt and pepper and cover with the other half made up of fish.

Level, press slightly the surface and fold pasta edges inward.

Roll out with a rolling pin the remaining dough in order to obtain a second rectangle that stay on the surface of Pate.

Drill a circular lighthouse and slip a cardboard irnbutino, so that the output of steam during cooking.

Sealed, pinching the dough around to form a cord and place in the oven already warm (200 degrees) for 40-45 minutes.

When the dough has a nice golden color, cover with aluminum foil, which guests can enjoy a hole.

Remove the pie from the oven and let it cool in the mould.

Meanwhile prepare the jelly and, when no longer hot, pour over Pate through the hole in the dough.

Refrigerate for 30 minutes before unmould.