Salmon Roulade

8
Servings
45m
Prep Time
35-45m
Cook Time
1h 20m
Ready In

Recipe: #35281

July 18, 2020



"A lovely dish to serve when I have a few friends around or for a buffet, tasty and quite quick to make"

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (227.5 g)
  • Calories 489.4
  • Total Fat - 30.3 g
  • Saturated Fat - 8.7 g
  • Cholesterol - 144 mg
  • Sodium - 245.2 mg
  • Total Carbohydrate - 37.3 g
  • Dietary Fiber - 2.5 g
  • Sugars - 3 g
  • Protein - 17.5 g
  • Calcium - 45.9 mg
  • Iron - 2.7 mg
  • Vitamin C - 22.6 mg
  • Thiamin - 0.4 mg

Step 1

Cook the rice in boiling water for 11-12 minutes, or until just cooked, dont overcook as it goes mushy. and rinse with cold water, drain and allow to cool.

Step 2

Simmer the Salmon fillets for just a few minutes in a little water , allow to cool then strip off any skin and remove the bones, break up the flesh unto small crumbly pieces.

Step 3

Heat up the butter in a medium sized saucepan and saute´ the onion gently for at least 3 minutes, add a tiny amount more butter, if it starts to stick, or a splash of water also does the trick.

Step 4

Drain the tomatoes retaining some of the liquid, in case it gets too dry and simmer for 15 minutes and leave to cool.

Step 5

Pre heat oven to 400-420.

Step 6

Combine the rice with the onion and tomato mix, the flaked salmon, parsley lemon zest, half of the beaten egg and the juice, season with the pepper and salt.

Step 7

Rollout the puff pastry to a large oblong about 12x16 inches. arrange the mix down the middle of the pastry like a meatloaf, brush the edges of the pastry with water and wrap the ends over then the sides.

Step 8

Turn over and place on a lined biscuit tray, brush the top with the beaten egg, and snip vents along the top.

Step 9

Bake for about 35-45 minutes in a hot

Tips & Variations


No special items needed.

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