3 cups flour
1 tsp salt
3/4 cup unsalted butter
1 Tbsp fresh lemon juice
4-6 Tbsp ice water
2 Tbsp canola oil
1/2 small head green cabbage finely shredded
2 Tbsp minced fresh flat leaf parsley, or 1 tsp dry
4 tsp minced fresh dill, or 2 tsp dry
salt and pepper to taste
3/4 lb fresh mushrooms, sliced thin
3/4 cup finely chopped onion
1 1/2 pound salmon fillet or four small, thin fillets
1 cup cooked long grain white rice
1/2 cup sour cream
Use the top set of ingredients to make pastry dough. You know the scoop. Cut in the butter and then add the water until it forms a ball. Yada yada yada. Divide in half. Refrigerate.
Saute cabbage and 2 Tbsp water until tender. Stir in 1 Tbsp parsley with 1 tsp dill weed, and season with salt and pepper. Transfer to bowl. In same pan, saute the onion and mushrooms in canola oil until tender and liquid is evaporated. Season with salt and pepper, 1 tsp dill and 1 Tbsp parsley.
On lightly floured surface, roll out one ball of dough into a rectangle 10 x 14 inches. Cut dough lengthwise and crosswise making 4 small rectangles. Brush with egg wash (egg + 1 Tbsp water, dash salt). Spread 1/4 rice on each rectangle, leaving 1 inch border around edges of the dough. Do the same with the cabbage, over the rice, in a thin layer. Cut and arrange raw salmon over the cabbage layer. Season lightly with salt and pepper. Lastly, spread the mushroom layer over the salmon.
Roll the second ball of dough just like the first, cutting into 4 rectangles. Lay these over the fillings, lining up edges, stretching if necessary. Pinch edges to seal. Brush top with egg wash. Cut vents in top. Bake 375 on ungreased baking sheet for 20 to 25 minutes. Serve with sour cream, mixed with 2 tsp dill.