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1
In a large mixing bowl, sift the flour, cornstarch and salt.
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2
Cut in the butter and mix until it resembles coarse crumbs.
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3
In a small bowl, whisk the eggs and sour cream together.
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4
Stir the egg mixture into the flour mixture, stirring about 1 minute, until incorporated.
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5
This dough will be crumbly.
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6
Turn the dough onto a floured surface and sprinkle it liberally with iced water.
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7
Work the dough with a pastry scraper until the dough is moist.
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8
Dust with flour and knead a few times until smooth.
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9
Cut off 1/4 of the dough and shape into a smooth cake.
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10
Divide the remaining dough in half and shape into rectangles.
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11
Wrap all three pieces with plastic wrap and refrigerate for at least 30 minutes.
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12
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.
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13
Bring to a boil and skim away the fat.
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14
Reduce the heat to medium and simmer for 15 minutes.
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15
Remove the salmon from the liquid, reserving and set aside to cool.
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16
Remove the skin and flake the salmon.
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17
Season the salmon with salt, pepper and the paprika.
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18
Cover the salmon and refrigerate.
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19
In another saute pan, over medium-high heat, melt 3 tablespoons of the butter.
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20
Add the mushrooms and shallots.
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21
Season with salt and pepper.
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22
Saute for 2 to 3 minutes or until the mushrooms wilt and most of the liquid has evaporated.
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23
Remove from the heat and set aside.
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24
Wipe out the saute pan, and place back over the heat and melt the remaining 3 tablespoons of the butter.
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25
Add the onions.
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26
Season with salt and pepper.
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27
Saute for 2 to3 minutes or until wilted.
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28
Add the rice and continue to saute for 1 minute.
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29
Stir in the reserved court bouillon.
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30
Bring to a boil, reduce the heat to medium, cover and cook for about 15 minutes or until tender.
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31
Remove from the heat and cool completely.
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32
Stir in the sour cream.
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33
Season with salt and pepper.
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34
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.
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35
Place the rolled dough on the baking sheet.
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36
Using the tip of the knife, mark an area 12 by 7 to center your filling.
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37
Spread in layers: rice, mushrooms, 1/2 of the salmon, peppers, and remaining salmon.
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38
Roll out the other dough and place on top pressing down to form a rectangular loaf.
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39
Seal the ends of the dough completely and egg wash the entire dough.
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40
Roll out the remaining dough and cut into strips and leaves.
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41
Use these to cover seams and decorate the loaf.
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42
Brush again with the egg wash.
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43
Using a sharp knife, make a couple of cuts at the top of the loaf.
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44
Place in the refrigerator and chill for 30 minutes.
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45
Remove from the refrigerator and bake for 1 hour, brushing halfway through the baking process with the egg wash.
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46
Remove from the oven and cool for 5 minutes before serving.
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47
Serve with watercress and Hollandaise Sauce
