preheat the oven to 200c/180c fan/gas 6. lightly
grease a large piece of foil. put the salmon on
the foil and fold up into a parcel with tightly
sealed edges, leaving enough room inside for the
air to circulate. put on a baking tray and bake
for 12 mins. leave to cool, then break the salmon
into large flakes in a bowl.
melt half the butter in a large frying pan and
cook the spring onions and mushrooms over a medium
heat until soft. add to the salmon in the bowl.
heat the rest of the butter in the pan, add the
spinach and cook, stirring gently, until wilted.
meanwhile, boil the rice for 10-12 ins until
tender, drain and rinse under cold running water.
add the rice and spinach to the salmon.
heat a small pan of water until simmering. gently
lower in two eggs, return to a simmer and cook for
9 mins. drain immediately and stand the pan under
cold running water until the eggs are cold. drain,
shell and roughly chop.
add the eggs to the salmon with the lemon zest and
juice, add the dill or parsley and mix together
gently and season.
roll out the pastry and cut two rectangles-
one 20cm x 28cm
two 31cm x 24cm
put the smaller piece on a baking tray, pile the
salmon mixture in the middle using your hands to
form a loaf shape, leaving a gap of at least 2cm
round the edge.
lightly beat the other egg and use to brush the
edges of the pastry base. put the larger piece of
pastry on top, pressing the edges by pinching the
two crusts with your finger and thumb. brush the
pastry and make 4 cuts in top, to allow steam to
escape. bake for 35-40 mins until golden.
Serving
Suggestions
substitute baby leaf spinach for tenderstem broccoli
Originally Submitted
6/10/2013
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