Spice up Thanksgiving with salmon
By Francine Segan
Lots of our traditional Thanksgiving dishes come from the English. Food we think of as American, like apple pie and turkey with stuffing, originated in Elizabethan England in the time of Shakespeare.
Pies, both sweet and savory, were popular back then. Savory pies were always a part of festivities and were often made into the shape of the ingredients inside. I especially love the fish pie dishes from that era, which were made into the shape of lobster, crab or salmon with the crust embellished with elaborate pastry scales, fins, gills and other details.
This salmon in pastry recipe is a real showstopper, gorgeous and delicious. The recipe includes artichokes and asparagus, both considered aphrodisiacs in Elizabethan England and expensive delicacies in Shakespeare’s day, enjoyed only by the nobility and wealthy. The ingredients paired with the salmon here are unusual – grapes, asparagus, pistachios and oysters – but surprisingly the flavors work wonderfully together, creating a memorable dish. Perfect for Thanksgiving!
Salmon in Pastry
From: “Shakespeare’s Kitchen” by Francine Segan (Random House)
Prep Time: 15 minutes
Bake Time: 40 minutes
Total Time: 55 minutes
Yield: 12 servings
Store-bought or homemade pie dough
4 artichoke bottoms
1 salmon fillet, cut into twelve 2- by 3-inch pieces (about 1 1/2 pounds)
1 teaspoon salt
1/2 teaspoon coarsely milled black pepper
1 dozen medium oysters or 1 can smoked oysters
12 thin asparagus stalks, cut into 1 inch pieces
24 green seedless grapes
1/4 cup coarsely chopped pistachios
1/4 cup finely ground pistachios
1 large egg, beaten
3 lemons, cut in wedges
1. Preheat the oven to 375 F.
2. Roll out slightly less than one-half of the dough into a 5- by 13-inch rectangle about 1/4 inch thick and place on a parchment-lined baking sheet.
3. Place the artichoke bottoms in a long line down the center of the crust. Sprinkle the salmon with the salt and pepper and put over the artichokes. Arrange the oysters, asparagus stalks, green grapes, and both the coarsely and finely chopped pistachios over the salmon.
4. Roll out the remaining dough into a 5- by 13-inch rectangle and place on top of the ingredients. Trim the dough into the shape of a fish and pinch the edges to seal. Using the excess dough, add fish details, such as an eye or fin. Using a teaspoon, imprint scale and tail marks on the dough, being careful not to cut through the dough. Brush with the egg.
5. Bake the salmon for 40 minutes, or until golden brown. Serve with lemon wedges.