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"
- 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
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.
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.
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.
Drain the tomatoes retaining some of the liquid, in case it gets too dry and simmer for 15 minutes and leave to cool.
Pre heat oven to 400-420.
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.
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.
Turn over and place on a lined biscuit tray, brush the top with the beaten egg, and snip vents along the top.
Bake for about 35-45 minutes in a hot
Tips & Variations
No special items needed.