Ingredients
1-1/2 oz butter
1 onion, diced
4 oz button mushrooms, sliced
3 oz rice, cooked
2 tablespoons chopped fresh parsley
salt and pepper
12 oz fresh salmon fillet
3/4 cup dry white wine
1 lb packet puff pastry
1 egg, beaten
1 hard-boiled egg, chopped
1-1/4 cups thick sour cream
Method
- Preheat the oven to 220°C (425°F).
- In a frying pan, melt butter and gently sauté onion until slightly softened. Add mushrooms and cook for 5 minutes. Stir in rice and parsley. Season and cool.
- Place salmon in a shallow pan with wine and 1/2 cup water and simmer for 10 minutes until just cooked. Remove
salmon and flake. - Roll out 14 oz of pastry into a 15 x 10 inch rectangle and brush with beaten egg.
- Arrange half mushroom mixture down centre third of pastry, leaving a 2 in strip top and bottom. Top with half the salmon, then chopped egg. Cover with remaining salmon and mushroom mixture. Fold sides of pastry up and over filling so that edges overlap, and fold the ends over the top. Brush with beaten egg.
- Turn over and place on a baking sheet with edges underneath. Roll out remaining pastry and cut out fish shapes.
- Brush the pastry with egg, make a small hole in the top and decorate with fish shapes. Bake for 25 minutes until golden. Serve with thick sour cream.
Makes 6 to 8 servings.
Source: Breakfasts & Brunches
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