1 lb (450 g) salmon, cooked and flaked
2 1/2 oz (65 g) long grain rice
1/3 cup (75 g) butter
1 large onion, chopped
14 oz (400 g) can chopped tomatoes
2 tablespoons parsley, chopped juice of 1 lemon
salt and freshly ground black pepper
14 oz (400 g) packet frozen puff pastry, thawed
1 egg beaten
2 1/2 oz (65 g) long grain rice
1/3 cup (75 g) butter
1 large onion, chopped
14 oz (400 g) can chopped tomatoes
2 tablespoons parsley, chopped juice of 1 lemon
salt and freshly ground black pepper
14 oz (400 g) packet frozen puff pastry, thawed
1 egg beaten
to serve
1/2 stick (2 oz) 50 g butter, melted
juice of 1/2 lemon
2/3 cup (150 ml) 1/4 pint soured cream
finely chopped leafy herbs (optional
juice of 1/2 lemon
2/3 cup (150 ml) 1/4 pint soured cream
finely chopped leafy herbs (optional
method
1. Heat the oven to 425°F (220°C )gas mark 7 and grease a baking sheet.
2. Cook the rice in boiling salted water for about 12 minutes or until tender, then drain. Melt the butter in a pan, add the onion and cook gently until soft, without colouring. Drain the tomatoes, add to the onion and cook gently. Mix together the rice, onion and tomato mixture, flaked salmon, parsley, lemon juice and plenty of seasoning.
3. Roll the pastry into a rectangle about 11x16 inches (27.5 X 40 cm). Brush with beaten egg and pile the mixture down the centre, leaving a pastry border all round. Brush the border with beaten egg, fold long sides over to make a fat sausage shape and tuck the ends under.
4. Carefully lift on to the baking sheet, make several deep cuts diagonally across the sausage shape and brush with beaten egg. Bake for about 30 - 45 minutes, until well risen and golden brown.
5. Pour the melted butter and lemon juice down the cuts and serve with the soured cream. If liked, add some finely chopped green leafy herbs to the soured cream.
2. Cook the rice in boiling salted water for about 12 minutes or until tender, then drain. Melt the butter in a pan, add the onion and cook gently until soft, without colouring. Drain the tomatoes, add to the onion and cook gently. Mix together the rice, onion and tomato mixture, flaked salmon, parsley, lemon juice and plenty of seasoning.
3. Roll the pastry into a rectangle about 11x16 inches (27.5 X 40 cm). Brush with beaten egg and pile the mixture down the centre, leaving a pastry border all round. Brush the border with beaten egg, fold long sides over to make a fat sausage shape and tuck the ends under.
4. Carefully lift on to the baking sheet, make several deep cuts diagonally across the sausage shape and brush with beaten egg. Bake for about 30 - 45 minutes, until well risen and golden brown.
5. Pour the melted butter and lemon juice down the cuts and serve with the soured cream. If liked, add some finely chopped green leafy herbs to the soured cream.
serving amount
serves 6
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