The trevigiana crusted salmon

Clean salmon, causing it to fold over two baffe, remove all the spines with tweezers.

With a knife sharp enough, remove the skin.

Cover with cellophane and place it in the refrigerator.

Wash and dry the chicory.

Meanwhile, in a pan with olive oil, sauté the radicchio cut into slices about an inch, for two minutes and then put it to drain in a colander.

Roll out the puff pastry to a rectangular sheet with a thickness of 2 mm, place over a piece of salted and peppered and smoked salmon with a little Dill (if it's cool even better).

Put the cold radish on the side and cover with the other salted and peppered.

Close with a side of phyllo, brush the edges with beaten egg, close the other side and lay it on a baking sheet brushed with butter.

Brush the salmon wrapped in pastry with the beaten egg, decorate as desired.

At this point, bake in the oven already warm to 200 degrees for 10 minutes and then at 160 degrees for another 30 minutes.

Remove it from the oven ten minutes before serving.

Cut into slices and serve with potatoes in butter and parsley.