Preparation
Wash, pat dry and place the salmon fillet in a large
bowl to marinade with the vodka, orange juice and juniper
berries.
Meanwhile, coarsely chop the crab meat.
Brown a clove of garlic in a large pan with two tablespoons
of Extra Virgin Olive oil. When the garlic turns golden brown,
remove it and place the chopped crab meat in the pan.
Stir well and let it brown, add salt, then add the chopped
parsley, cream and a hint of chili powder. Turn off the heat
and set aside.
Line a plum cake mold with parchment paper. Roll out the
puff pastry over the parchment paper inside the mold and ensure
that it adheres well to the bottom and all four sides. Cut
and remove the excess dough, then knead it and make a rectangle,
which you can then use later to form the seal.
Distribute the mix of crab meat on the bottom and on the
sides, levelling it with a spoon.
Cut the salmon fillets in pieces large enough to fill the
space in the mold but leave enough room for another layer
of crab meat on top. Seal with the rectangle of puff pastry
previously prepared.
Seal the edges well by pressing them together, if necessary
use a little milk or egg white.
Bake in a preheated oven at 375°F for about 45 min.
When it has cooled, remove it from the mold and place upside
down on a serving plate.
Glaze with the reduced marinade and decorate with thin slices
of orange.
A little extra
For this interesting recipe, we recommend Monini's Val di
Mazara DOP Extra Virgin Olive Oil
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