Salmon Cestinha

In a bowl, combine flour, butter, salt, and water

Mix until a homogeneous dough forms, shape into a ball, cover with plastic wrap, and refrigerate for 30 minutes

Cut the salmon fillet into 12 equal pieces, each 2.5cm thick

Reserve the ends

Prepare the filling: Process the salmon ends in a food processor and mix with green bell pepper

Season with salt and black pepper to taste

Place two pieces of salmon inside an 8.5cm diameter cookie cutter, leaving a hole in the center for the filling

Add a small amount of filling to the center of each piece

Remove the cookie cutter and tie off the salmon with kitchen twine to prevent it from separating

Repeat until all the salmon and filling are used up. Reserve

In a large skillet, add butter, onion, and white wine

Let the alcohol evaporate over high heat

Add the salmon pieces, using a spatula

Cover the skillet, reduce the heat, and cook for 6 minutes. Reserve

Roll out the dough to a thickness of 3mm and line 6 small tart pans with it, leaving a border around the edges

Wrap with plastic wrap and refrigerate

Bake the tarts in a preheated oven at 200°C for 12 minutes

Remove from the oven and let cool

Remove the salmon pieces from the skillet and add peas and heavy cream

Season to taste and simmer until heated through

Place one piece of salmon inside each tart, followed by the pea sauce

Serve hot.