{"id":589,"date":"2011-08-19T14:50:13","date_gmt":"2011-08-19T14:50:13","guid":{"rendered":"http:\/\/www.margiesrecipes.com\/?p=589"},"modified":"2011-08-19T14:50:13","modified_gmt":"2011-08-19T14:50:13","slug":"salmon-en-croute","status":"publish","type":"post","link":"https:\/\/www.margiesrecipes.com\/?p=589","title":{"rendered":"SALMON EN CROUTE"},"content":{"rendered":"<ul>\n<li>\n<h1><strong>1 \u00bd \u00a0pounds of fresh salmon fillet<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>\u00bc cup lemon juice<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>Salt and pepper<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>1 T. + 1 t. chopped fresh dill<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>2 T minced shallots or scallions<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>\u00bc cup sour cream<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>\u00bd medium cucumber, peeled, seeded, and sliced thinly crosswise<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>Egg wash<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>1 package puff pastry<\/strong><\/h1>\n<\/li>\n<\/ul>\n<p><strong>Cut pastry in 7 \u00bd inch rounds.\u00a0 Cut salmon into \u00bc inch\u00a0slices.\u00a0 Pat dry.\u00a0Place almon on pastry rounds.\u00a0 Garnish with 1 tsp shallots, \u00bd t dill, 2 t sour cream, and several slices of cucumber.\u00a0Fold in half.\u00a0 Crimp edges.\u00a0 Chill 10 minutes.\u00a0 Preheat oven to 425 degrees.\u00a0 Place turnovers in freezer for 20 minutes.\u00a0 Brush each top with egg wash.\u00a0 Make slits.\u00a0 Bake 20 minutes.\u00a0 Turn off oven and leave in for 10 more minutes.\u00a0 <\/strong><\/p>\n<p><strong>Serve with sauce:<\/strong><\/p>\n<p><strong>Juice of one lemon, plus 3 T water.\u00a0 Bring to boil.\u00a0 Quickly beat in 3 T butter, stir in 1 T of fresh herbs (parsley, tarragon, and dill).<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>1 \u00bd \u00a0pounds of fresh salmon fillet \u00bc cup lemon juice Salt and pepper 1 T. + 1 t. chopped fresh dill 2 T minced shallots or scallions \u00bc cup sour cream \u00bd medium cucumber, peeled, seeded, and sliced thinly &hellip; <a href=\"https:\/\/www.margiesrecipes.com\/?p=589\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4,8],"tags":[89,160],"class_list":["post-589","post","type-post","status-publish","format-standard","hentry","category-main-courses","category-sauces","tag-fish","tag-salmon"],"_links":{"self":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/589","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=589"}],"version-history":[{"count":1,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/589\/revisions"}],"predecessor-version":[{"id":590,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/589\/revisions\/590"}],"wp:attachment":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=589"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=589"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=589"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}