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["Place the flour in a large bowl and make a well in the middle. Add salt and enough water to make a firm dough. Knead for a couple minutes, cover and let it rest for 30 minutes.", "Roll the dough out on a floured board to a 9 by 12-inch rectangle. Brush the dough with 2 tablespoons of melted butter, fold it in quarters, wrap in plastic or wax paper and chill for 15 minutes.", "Roll out the dough once again; brush it with 2 more tablespoons of butter, fold, and chill. Repeat it one more time and chill until ready to fill. Can be made 1 to 2 days ahead.", "In a large nonstick skillet, heat the olive oil. Add half of trout chunks, sprinkle with salt, and cook over high heat until it isn't translucent any more but still slightly raw in the center, about 3 minutes, transfer to a plate. Repeat with the other half of salmon chunks. Cool to room temperature.", "Place the trout, 6 tablespoons of the butter and garlic in a food processor, puree until smooth and thoroughly combined. Transfer to a bowl, and stir in the creme fraiche, parsley, dill, ginger, onion and lemon juice. Beat the egg white until foamy and fold it in to the mixture. Season to taste with salt and pepper. Chill for about 45 minutes to 1 hour.", "Preheat the oven to 375u00b0F. Cover a reamed baking sheet with parchment paper butter or spray with nonstick cooking spray.", "Roll the dough out into a 12 by 16-inch rectangle. Place the filling on the longer side in one row within 1 1/2- inches of the edges and roll up starting from the longer side. Using your hands, carefully stretch the roll to 28 inches.", "Brush the seam of the roll with a little cold water; then cut it in half, place the rolls on the prepared baking sheet seam side down. Brush with the beaten egg yolk and score the top with a sharp knife in about 1-inch slices.", "Refrigerate while the oven is preheating. Bake until golden brown, 45 to 50 minutes. Remove from the baking sheet while still warm and cool on a rack.
