Serves 6
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Salmon, rice, and egg wrapped up in buttery sour cream pastry make for a delicious brunch or dinner. It might even satisfy your craving for a beef wellington.


  • 1 cup (150 g) cooked white rice
  • 1 green onion (scallion), sliced thinly
  • 2 tbsps finely chopped fresh flat-leaf parsley
  • 3 hard-boiled eggs, chopped coarsely
  • 2 tbsps mayonnaise
  • 1½ tbsps finely chopped fresh dill
  • 2 tsps finely grated lemon rind
  • 1 whole skinless side or fillet of salmon or ocean trout (900 g), pin-boned (see tips)
  • 445 g packet sour cream shortcrust pastry, thawed following packet directions (see tips)
  • 1 egg, beaten lightly

Combine rice, onion and parsley in a small bowl; season to taste. Combine chopped egg, mayonnaise, dill and rind in a small bowl.


Trim salmon from the thickest end into a rectangle, 24 cm (9½ inches) long, cutting off the thinner end. Cut the thinner end in half lengthways, then lay these over the thinner edge to even out the thickness of the salmon.


Unroll pastry; cut a 25 cm x 27 cm rectangle from pastry for the top. Place cut piece of pastry onto a lightly floured sheet of baking paper; lightly dust with flour. Roll the pastry lightly until 25 cm x 30 cm. Slide pastry on paper onto a tray and refrigerate. Cut remaining pastry into a 20 cm x 27 cm rectangle; place onto a lightly floured sheet of baking paper and roll lightly until 20 cm x 30 cm . Slide pastry on paper to another tray and refrigerate. Place remaining 5 cm strip of pastry on a tray; cover and freeze. When pastry strip is firm, cut out fish shapes. Refrigerate until needed.


Spoon rice mixture over smaller pastry rectangle, leaving a 3 cm border. Place salmon pieces on rice. Spoon egg mixture over salmon.


Lightly brush the edges of the pastry around the salmon with a little beaten egg. Place the larger piece of pastry over filling; press edges together. Press and lift the edge slightly and roll towards the filling to make an attractive edge (or crimp with fingers and thumb, or press lightly with a fork). Brush lightly with beaten egg. Lightly score diagonal lines on top of pastry with a knife, without cutting through pastry.

Top with fish shapes; brush shapes with egg. Refrigerate for 15 mins.

Meanwhile, preheat oven to 200 C. Place a large oven tray into the oven while preheating – this will help crisp the base.


Slide pie on baking paper onto hot tray; bake for 30 mins or until browned. Stand for 5 mins.

TIP Serve with a green salad. Recipe is not suitable to freeze or microwave.

TIP To pin-bone is to remove the bones from the centre of the fillets. Run your finger over the fillet to find the bones and remove with tweezers. We used purchased sour cream shortcrust pastry which has a flaky texture; it is available in the freezer of gourmet food stores and some greengrocers and delis.

TIP The pastry softens quickly at room temperature, so keep it cool and try not to handle it too much; refrigerate, where possible, between steps. Pie can be assembled a day ahead; bake close to serving.

Photo: bauersyndication.com.au

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