INGREDIENTS

INSTRUCTIONS

In a large mixing bowl, sift the flour, cornstarch and salt. Cut in
the butter and mix until it resembles coarse crumbs. In a small bowl,
whisk the eggs and sour cream together. Stir the egg mixture into the
flour mixture, stirring about 1 minute, until incorporated. This  dough
will be crumbly. Turn the dough onto a floured surface and  sprinkle it
liberally with iced water. Work the dough with a pastry  scraper until
the dough is moist. Dust with flour and knead a few  times until
smooth. Cut off 1/4 of the dough and shape into a smooth  cake. Divide
the remaining dough in half and shape into rectangles.  Wrap all three
pieces with plastic wrap and refrigerate for at least  30 minutes.
Preheat the oven to 400 degrees F. Place the salmon in a  saute pan,
over medium-high heat and cover with the court bouillon,  add water if
necessary. Bring to a boil and skim away the fat. Reduce  the heat to
medium and simmer for 15 minutes. Remove the salmon from  the liquid,
reserving and set aside to cool. Remove the skin and  flake the salmon.
Season the salmon with salt, pepper and the  paprika. Cover the salmon
and refrigerate. In another saute pan, over  medium-high heat, melt 3
tablespoons of the butter. Add the mushrooms  and shallots. Season with
salt and pepper. Saute for 2 to 3 minutes  or until the mushrooms wilt
and most of the liquid has evaporated.  Remove from the heat and set
aside. Wipe out the saute pan, and place  back over the heat and melt
the remaining 3 tablespoons of the  butter. Add the onions. Season with
salt and pepper. Saute for 2 to3  minutes or until wilted. Add the rice
and continue to saute for 1  minute. Stir in the reserved court
bouillon. Bring to a boil, reduce  the heat to medium, cover and cook
for about 15 minutes or until  tender. Remove from the heat and cool
completely. Stir in the sour  cream. Season with salt and pepper. To
assemble, on a floured  surface, roll out one piece of the dough into a
rectangle, (15 by 9  by 1/8-inch thick) Line a sheet pan with parchment
paper. Place the  rolled dough on the baking sheet. Using the tip of
the knife, mark an  area 12 by 7 to center your filling. Spread in
layers: rice,  mushrooms, 1/2 of the salmon, peppers, and remaining
salmon. Roll out  the other dough and place on top pressing down to
form a rectangular  loaf. Seal the ends of the dough completely and egg
wash the entire  dough. Roll out the remaining dough and cut into
strips and leaves.  Use these to cover seams and decorate the loaf.
Brush again with the  egg wash. Using a sharp knife, make a couple of
cuts at the top of  the loaf. Place in the refrigerator and chill for
30 minutes. Remove  from the refrigerator and bake for 1 hour, brushing
halfway through  the baking process with the egg wash. Remove from the
oven and cool  for 5 minutes before serving. Serve with watercress and
Hollandaise  Sauce  Yield: 8 to 10 servings  Copyright 1998 TV FOOD
NETWORK, G.P., All Rights Reserved  NOTES : Emeril  Recipe by: Emeril
Live  Posted to MasterCook Digest by "Katherine C. Meade"
<kmeade@idsonline.com> on Mar 16, 1999, converted by MM_Buster v2.0l.

A Message from our Provider:

“The ultimate success story begins with finding God”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 909
Calories From Fat: 484
Total Fat: 55.2g
Cholesterol: 212.8mg
Sodium: 548.3mg
Potassium: 738.5mg
Carbohydrates: 90.8g
Fiber: 2.5g
Sugar: 1.8g
Protein: 16.1g