Make the pie dough and the cookies in advance – start on the salmon at least 3 hrs before the guests arrive.

Pie: 0,5 hrs prep. 12-15 servings
wheatflour 1 litre<
butter/margarine 350 g
salt 1 tsp
icecold water 0,15 litre

Run flour, salt and fat in a food processor. Add water. Divide the dough into two parts and keep cool for at least 3 hrs.

Stuffing: 1,5 hrs prep 12-15 servings
frozen, almost thawed salmon 1 kilo
water or white wine
salt 2 tsp/litre water
onion 3—4 slices
carrot 4—5 slices
dill 2-3 twigs
blackpepper 10 pcs
gluey rice 0,.5 litresl
fishfond and milk 0,3 litres approx.
leek 1 pc
butter/margarine 2 sp
eggs 3 pcs
black olives 1 can (abt 225 g)
finely cut dill 0,1 litre
cream (15%fat) 0,15 litres
salt ½ tsp
cayennepepper
1 egg for glazing

Place the salmon in a pan. Cover it sparsely with water (or 0,5 litre of wine and water).Add salt, onion,carrot, dill and peppers.
Let the salmon boil for 20-25 min. Cool it. Divide it into smaller pieces
Boil the rice in the fond from the fish and milk into a loose paste. Cool.
Cut the leek into thin slices and fry in butter
Boil the eggs 8 min and chop them.

Mix salmon, rice, leek, egg, sliced olives, dill, cream, salt and some pepper. This mixture must be as wet as possible.

Make two pies, each made of a bottom, 12x30 cm and a top, slightly larger, 20x35 cm, and stuffing. Put the bottoms in an ovenpan. Add the stuffing. Cover with the tops. Press top and bottom firmly together. Paint with egg. Bake at 200 centigrade for 40 min or until the pies are nicely brown. Serve the pies lukewarm. It is possible to make them in advance and heat them up before serving.

White wine sauce 20 min prep. 12-15 servings
salmonfond 0,9 litres
white wine 0,45 litres.
fresh champignons 300 g> flour 4½ sp
whipped cream 0,2 litres

Reduce fond and wine by cooking it for a time.
Slice the champignogns, fry them in some butter, Mix them with the fond.
Make a paste of butter and flour and melt it down into the fond.
Whip the cream - barely fluid - and mix it into the fond just before serving.

Hazelnut rolls 1 hr prep 40pc
nuts 75 g
sugar 0,1 litres
butter/margarine 100 g
flour 3 sp
milk 2 sp
molasses 1 sp
whipped cream, 0,3 litres.
(sugar)

Heat the nuts at 200 centigrades. Rub off the brown surface. Chop them finely. Mix with other ingredients. Allow to boil for a few minutes while stirring carefully.
Put abt 0,5 sp for each cookie on a baking paper. Don't make more than 2-3 cookies at a time.
Bake at 200 centigrades 3-4 min. Allow to cool. Make a roll of each cookie. Keep dry and cool.

Fill them just before serving with whipped cream flavoured with orange (and sugar?
   

Hemsida Om SERVAS