Tender salmon topped with a zest and herb basmati rice mixture, all nicely sealed in a home-made crisp, golden rough puff pastry.
- 20 g butter
- 1 leek finely sliced
- 1 tsp sweet paprika
- 1 cup cooked basmati rice
- 2 eggs, boiled and peeled
- 1 extra egg, beaten
- ¼ cup dill, chopped
- 1 lemon, grated zest plus 1 tbsp juice
- 800 g skinless salmon, fillet, pin boned
- Natural yoghurt, to serve
- Rough Puff Pastry
- 2¾ cups plain flour
- 250 g butter, grated
- ⅓ cup chilled water
In a frying pan, melt butter on medium. Saute leek, 6-8 mins, until tender. Stir in paprika and cook 1 min. Remove from heat. Mix in rice, cooked eggs, herbs, zest and juice. Season to taste.
ROUGH PUFF PASTRTY: Sift flour into a bowl. Rub in butter until almost combined. Add water and mix to a streaky dough. Roll out, on a floured board, to a 20 x 50 cm rectangle. Fold into thirds. Give a quarter turn and roll again. Repeat twice, divide dough into two-third and one-third portions. Wrap separately in plastic wrap and chill 30 mins.
Preheat oven to very hot 220 C.
On a sheet of baking paper, roll out smaller pastry piece to a 20 x 30 cm rectangle (to fit salmon with a 4-cm border). Transfer to an oven tray. Place salmon lengthways down center of pastry. Top evenly with rice mixture. Brush edges lightly with extra egg.
Roll out remaining pastry, large enough to cover salmon. Place over salmon, trimming edges and leaving a 2-cm border. Press edges together to seal and fold over to create a border. Score slits across top of pie. Brush with remaining egg.
Bake 35-40 mins until pastry is crisp and golden. Cool 5 mins. Serve in slices with yoghurt. If liked, accompany with mixed vegetables or salad.
Photo: Rob Shaw/Bauer