1If you have bought a salmon: lift the fillets. Otherwise, you can also buy the fillets already prepared. Mix the elements of the marinade and let one of the two fillets macerate. Leave to macerate for at least 2 hours, or even longer, turning the salmon from time to time.
2After 2 hours, brown the mushrooms in the butter. Add the remaining salmon fillet. Salt and pepper and add the cream after 10 minutes of cooking. Stop the fire.
3Spread the first dough on a baking sheet and prick it. Spread the contents of the filling on the dough (without the cooking juices). On top, add the salmon marinade. Drizzle with the remaining cooking juices and the marinade juice. Be careful not to wet too much, otherwise the bottom dough will be soft.
Preheat the oven to 175 ° C. Wet the edge of the dough and cover with the second disc. Solder the edges and brush with the egg yolk diluted with a little water. Make two cardboard chimneys to release the steam during cooking, 45 minutes.