salmon in crispy dough

1. Prepare the dough. Sift the flour and salt into the bowl of the combine. Add the butter and beat for 10 seconds until coarse crumbs are obtained, then transfer to a bowl. Pour 4 tbsp of cold water into the crumb and, helping yourself with a knife, gently mix the water into the dough. If necessary, add another spoonful of water. The main thing is not to pour water. It should be very hard and non-plastic.Quickly knead the dough and put it in the refrigerator for 30 minutes, wrapped in a film.

2. Prepare the fish. Take a piece of salmon, remove the skin from it, divide into 2 fillets and remove all the bones.

3. Prepare the green oil: Finely chop the greens and remove the necessary amount of zest from the lemon.
Mix with softened butter.

4. Put green oil on one fillet, and grease the second with mustard (on the side where the bones were)

5. Transfer to the rolled dough. Lubricate the free edges with egg. I had a protein - it will also work.
Wrap in an envelope. Cut off the excess and pinch the edges well.

6. Transfer to a form lined with foil seam down. Grease the top with yolk. The reverse side of the knife (not the sharp part of the blade) to make a grid.

7. Put in a preheated oven to 200 degrees for 25 minutes. Remove when the dough crust is well browned.

8. Cut when it stands for about half an hour. The dough is very fragile. Cut with a sharp knife, easily, without pressing down.