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Categories:
olive oil onion thyme button mushrooms dill peppercorns clove garlic salmon eggs long grain rice pastry kosher salt
Viewed: 1 - Published at: 5 years agoIngredients
- olive oil
- 1 onion, finely chopped
- 4 sprigs of thyme
- 8 ounces button mushrooms, sliced
- 1 small bunch of dill
- 6 peppercorns
- 1 clove garlic, thinly sliced
- 2 pounds salmon fillets (divided into 4 pieces)
- 4 eggs, hard-boiled
- 1/2 cup long grain rice, cooked
- 2 pounds puff pastry (thawed overnight if frozen)
- Kosher salt and cracked black pepper
Method
- Heat olive oil in small saucepan; add chopped onion, 4 springs of thyme and cook until onion is soft and slightly brown. Add sliced mushrooms and cook until soft and dry. Remove from heat and reserve.
- In a skillet large enough to hold salmon fillets, place small bunch of dill, peppercorns and garlic; cover with cold water and bring to a simmer. Add salmon fillets one by one and cook until just firm (about 1 minute) then flip and cook for an additional 30 seconds. Gently remove from skillet and cool. Slice hard-boiled eggs.
- Once all ingredients are cool, preheat oven to 375°, then divide puff pastry into 4 sections (frozen puff pastry will come in sheets). In center of pastry place 1/4 of rice, followed by 1/4 of mushroom mixture, followed by one sliced hard-boiled egg, followed by one salmon fillet. Wrap puff pastry gently around salmon, seal with an egg wash, and place on prepared baking sheer. Repeat with remaining ingredients.
- Place in oven and cook until pastry is golden brown, about 30 minutes. Serve with a crisp green salad and plenty of sparkling wine for toasting Mum.
