A delicious mixture of salmon, rice and eggs encased in crisp puff pastry.
Serves 4
Ready in 1 hour, 30 minutes
Ingredients
50g Asda Butter, plus a little for greasing
550g salmon fillet (Trout or Ahi, Mahi Mahi May be Used Instead)
1 medium onion, chopped
100g mushrooms, sliced
75g long grain rice, boiled
3 medium eggs, hardboiled and chopped
1tbsp parsley, chopped
1tbsp dill, chopped
Finely grated zest half lemon
500g readymade puff pastry
1 egg, beaten
/100g of Bean Sprouts along with 1 Tsp of Soy Sauce may be included to the filling to give it a "Chinese" Russian or "Harbin" flavour./
Method
1 Preheat the oven to 200C/ 180C Fan/Gas 6. Put a large piece of foil on a baking sheet and grease with butter. Put the salmon on top and wrap to make a loose parcel with room inside for the air to circulate easily. Cook for 12 minutes. Cool, skin and break the fish into large flakes, discarding bones.
2 Melt the butter in a pan and cook the onion over a low heat until soft. Add mushrooms and cook for another 5 minutes. Tip into a bowl. Add the rice, eggs, salmon, parsley, dill and lemon zest. Mix and season.
3 Roll the pastry out to a 37cm square. Cut into two lengths – one 17cm wide, one 20cm wide. Put the smallest on a baking tray and brush with beaten egg. Pile the fish mixture on top in a mound, leaving 3cm of pastry all round.
4 Fold the larger piece of pastry in half and make parallel cuts along the fold to within 6cm from the edge. Unfold and lay on top of the other piece of pastry. Press the edges together to seal, then trim with a knife. Brush with egg. Bake for 30-35 minutes
http://www.asda-recipes.co.uk/recipe/659.html
Bloomington
-
Just published: an article by Mark Sedgwick (me) on "The Traditionalist
micro-utopia of *Bloomington*, Indiana," in the *Journal of Political
Ideologies*...
2 days ago
No comments:
Post a Comment