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Salmon Roulade

Created by Joy Morris on July 18, 2020

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