- 4 (about 800g) skinless salmon fillets
- 1 brown onion, halved, thinly sliced
- 1L (4 cups) cold water
- 125ml (1/2 cup) dry white wine
- 2 sprigs fresh continental parsley
- 50g butter
- 1 brown onion, finely chopped
- 350g Swiss brown mushrooms, thickly sliced
- 100g (1/2 cup) white long-grain rice
- 250ml (1 cup) Massel vegetable liquid stock
- 2 hard-boiled eggs, coarsely chopped
- 2 tablespoons chopped fresh continental parsley, extra
- 1 tablespoon chopped fresh dill
- Olive oil spray
- 4 sheets (25 x 25cm) frozen ready-rolled puff pastry, just thawed
- 1 egg, lightly whisked
- Sour cream, to serve
- Step 1Place the salmon, sliced onion, water, wine and parsley sprigs in a large frying pan. Season with salt and pepper. Bring to a simmer over medium heat. Cook for 5 minutes or until the flesh flakes easily when tested with a fork in the thickest part. Use an egg lifter to transfer the salmon to a plate. Set aside to cool. Discard the poaching liquid.
- Step 2Meanwhile, melt the butter in a large saucepan over low heat. Add the chopped onion and cook, stirring, for 5 minutes or until soft. Increase heat to high. Add the mushroom and cook, stirring, for 4 minutes or until golden. Stir in the rice and stock. Bring to the boil. Reduce heat to low and cook, covered, for 15 minutes until the rice is tender and liquid is absorbed. Set aside for 30 minutes to cool. Add the hard-boiled egg, extra parsley and dill, and stir until well combined.
- Step 3Preheat oven to 200°C. Spray a large baking tray with olive oil spray to lightly grease. Place 2 pastry sheets, overlapping by 5cm, on the tray to form a 25 x 40cm rectangle. Press edges together to seal. Place half the rice mixture along the centre of the pastry. Top with the salmon. Spread with the remaining rice mixture.
- Step 4Brush the edges of the pastry with egg. Place the remaining pastry sheets on top, overlapping, to enclose the filling. Press the edges together to seal. Trim excess pastry, leaving a 2cm-wide border. Fold in the edges and pinch to seal. Brush with egg. Use a sharp knife to lightly score the top of the pie in a diamond pattern.
- Step 5Bake in oven for 20 minutes. Cover with foil and bake for a further 35 minutes or until pastry is golden and a metal skewer inserted into the centre comes out hot. Cut into slices and serve with sour cream.
- Low carb
All nutrition values are per serve
- Author: Louise Pickford
- Image credit: Rob Palmer
- Publication: Australian Good Taste