< BACK

INGREDIENTS
2 lbs. fresh or frozen salmon
1/2 bottle Prairie Fumé wine
1 medium onion, chopped
2 puff pastry sheets (1 package)
1 package frozen chopped spinach
2 cups sour cream
2 cups aged swiss cheese, grated
salt, pepper
1 can tomato paste
1 teaspoon honey


PREPARATION
1. Prepare salmon to marinate by cleaning off skin and cutting into one- inch chunks. (Works best when fish is partially frozen.) Place fish chunks in glass bowl with onion and Prairie Fumé. Cover and marinate in refrigerator overnight.
2. The following day, preheat oven to 400 °F. Roll one sheet puff pastry to fit the bottom and sides of a 14” deep dish pizza pan. Grease pan and place dough on bottom and up sides of pan. Drain salmon and onion and reserve wine marinade. Spread salmon and onion on pastry. Cook spinach and drain well. Layer spinach, sour cream and swiss cheese. Season with salt and pepper. Roll out top layer of pastry dough and cut design in center. Lay on top and seal edges of pastry dough. Bake in oven for 50-60 minutes.
3. Meanwhile, prepare sauce. Heat reserved wine marinade in saucepan with tomato paste. Simmer for 15 minutes to thicken. Adjust acidity by adding few drops of honey. Add one more tablespoon Prairie Fumé just before serving. Season with salt and pepper.
4. Allow tourte to cool for 15 minutes before serving with warm Prairie Fumé tomato sauce on the side.

SERVES EIGHT