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salmon pie Recipe

   
 

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     salmon pie

Category   Entrees - Maindishes
Sub Category   None
Servings   6-8
Wine/Beverage
Recommendations
  soave white wine

Ingredients
25g butter
4 salmon fillets
half a bunch of spring onions. trimmed and sliced
150g button mushrooms
180g baby leaf spinach
50g basmati rice
3 large eggs
half a lemon, finely zest and 2 tsp juice
1 tbsp fresh dill or parsley
 
500g puff pastry
flour, for rolling out

Instructions
preheat the oven to 200c/180c fan/gas 6. lightly grease a large piece of foil. put the salmon on the foil and fold up into a parcel with tightly sealed edges, leaving enough room inside for the air to circulate. put on a baking tray and bake for 12 mins. leave to cool, then break the salmon into large flakes in a bowl. melt half the butter in a large frying pan and cook the spring onions and mushrooms over a medium heat until soft. add to the salmon in the bowl.
heat the rest of the butter in the pan, add the spinach and cook, stirring gently, until wilted. meanwhile, boil the rice for 10-12 ins until tender, drain and rinse under cold running water. add the rice and spinach to the salmon. heat a small pan of water until simmering. gently lower in two eggs, return to a simmer and cook for 9 mins. drain immediately and stand the pan under cold running water until the eggs are cold. drain, shell and roughly chop.
add the eggs to the salmon with the lemon zest and juice, add the dill or parsley and mix together gently and season. roll out the pastry and cut two rectangles- one 20cm x 28cm two 31cm x 24cm put the smaller piece on a baking tray, pile the salmon mixture in the middle using your hands to form a loaf shape, leaving a gap of at least 2cm round the edge.
lightly beat the other egg and use to brush the edges of the pastry base. put the larger piece of pastry on top, pressing the edges by pinching the two crusts with your finger and thumb. brush the pastry and make 4 cuts in top, to allow steam to escape. bake for 35-40 mins until golden.
Serving Suggestions
substitute baby leaf spinach for tenderstem broccoli


Originally Submitted
6/10/2013





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