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Categories:
salmon fillet fresh mushrooms green onions butter eggs long grain rice lemon juice pastry sheet egg salt
Viewed: 28 - Published at: 7 years agoIngredients
- 1 lb salmon fillet, skinned and all bones removed
- 1 1/2 cups fresh mushrooms
- 6 green onions
- 4 tablespoons butter
- 2 eggs, hard boiled
- 1 cup long grain rice, cooked
- 2 tablespoons lemon juice
- 1 lb puff pastry sheet
- 1 egg, beaten
- salt and pepper
Method
- Preheat oven to 200 degreesC.
- Place the salmon into a saucepan with just enough water to cover it.
- Poach gently for 10 minutes, until just cooked.
- Drain and leave to cool.
- Roughly chop the mushrooms and finely slice the green onions.
- Melt the butter and cook the mushrooms and onions for 2 to 3 minutes and remove them to a bowl.
- Flake the salmon and add to the bowl.
- Chop the hard boiled eggs and add to the bowl, together with the rice.
- Stir in the lemon juice and season well with salt and pepper.
- Roll out the thawed pastry to a rectangle about 12 x 14.
- Brush the edges with beaten egg.
- Spoon the salmon/rice filling into the center.
- Join the edges and seal the ends and sides with beaten egg.
- Score the top with a knife and brush with the remaining egg.
- Bake for 30 minutes, until golden.
- Serve hot or leave to cool completely and serve cold.
