Salmon Roulade
"A lovely dish to serve when I have a few friends around or for a buffet, tasty and quite quick to make"
Ingredients
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 by Step Method
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
No special items needed.