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     Title: Salmon In Pastry
Categories: Dinner pies, Seafood
     Yield: 12 Servings

          Puff pastry or pie dough
     3    Artichoke bottoms; cooked
          -and quartered
 1 1/2 lb Salmon fillet; cut into
          -twelve 2x3" pieces
     1 ts Salt
   1/2 ts Black pepper; coarsely
          -milled
   1/2 ts Nutmeg; freshly ground
    12 md Oysters
    12    Asparagus stalks; thin, cut
          -into 1" pieces
    24    Green seedless grapes or
          -gooseberries
   1/4 c  Pistachios; coarsly chopped
   1/4 c  Pistachios; finely ground
     1 lg Egg; beaten
     3    Lemons; cut in wedges

 Fish pies were often made into the shape of the fish being eaten such
 as lobster, crab, salmon, or carp and the crust embellished with
 elaborate pastry scales, fins, gills, and other details.

 This recipe includes artichokes and asparagus, both considered
 aphrodisiacs in Elizabethan England. Artichokes originated in Sicily
 and were introduced into England by the Dutch. King Henry VIII's
 fondness for artichokes was legendary and he had them grown in his
 castle gardens. Artichokes, asparagus, and salmon were all expensive
 delicacies in Shakespeare's day, enjoyed only by the nobility and
 wealthy.

 Roll out slightly less than one-half of the dough into a 5x13"
 rectangle about 1/4" thick and place on a parchment-lined baking
 sheet.

 Place the artichokes in a long line down the center of the crust.
 Sprinkle the salmon with the salt, pepper, and nutmeg and place over
 the artichokes. Arrange the oysters, asparagus, green grapes, and
 coarsely chopped pistachios over the salmon.

 Roll out the remaining dough into a 5x13" 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
 and refrigerate for at least 30 minutes.

 Preheat the oven to 375°F. Bake the salmon for 40 minutes, or until
 golden brown.

 Serve with lemon wedges.

 Recipe by Shakespeare's Kitchen by Francine Segan

 Recipe FROM: <https://www.folger.edu/blogs/shakespeare-and-beyond/
 recipe-salmon-pastry-shakespeare-kitchen-francine-segan/>

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