How To make Salmon Rice Pie with Olive Sauce
1 cn Salmon,flaked(15.5oz)
2 c Rice,hot cooked
2 tb Parsley,minced
1 tb Onion,minced
1/2 c Celery,minced
2 tb Lemon juice
1 ts Salt
1/8 ts White pepper
3 Eggs,beaten
5 Olives,pimiento-stuffed(opt)
OLIVE SAUCE:
2 tb Butter
2 tb Flour
1 c Milk
1/4 ts Salt
1/4 ts Mustard
1/2 c Olives,pimiento-stuffed,slic
1. Combine salmon with rice in a large mixing bowl.
2. Add parsley, onion, celery, lemon juice, salt and pepper; blend in
eggs. 3. Pour into buttered, deep 10-inch pie pan; bake in preheated 350'F.
oven 45 minutes. 4. Garnish with olive slices; serve in wedges with Olive Sauce.
*** OLIVE SAUCE *** 1. Melt butter in a heavy saucepan over low heat.
2. Add milk slowly, stirring constantly, cooking until thickened.
3. Remove from heat; add salt, mustard and olive slices.
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Quick Puff Pastry
All purpose flour 1 1/2 cup
Salt 2 tsp
Cold butter 227 g
Ice water 1/4 cup
To Make the Puff Pastry:
1.Pulse flour and salt in food processor. Add butter in cubes. Pulse about 12 times. Slowly add water, pulsing 5-6 times. If dry, add water 1 tsp at a time, pulsing twice in between additions and check consistency. Rest in fridge for 30 minutes.
2.Remove dough and roll into a rectangle. Fold the top third down to the centre, and the bottom third over (like a letter). Make a quarter turn clockwise and roll out. Repeat this process three times. Cut in two portions - 1/3 and 2/3. Wrap and place in fridge until ready to use. Meanwhile, prepare all the layers.
Rice Pilaf
Basmati rice 1/2 cup
Water 3/4 cup
Salt 1 tsp
Olive oil 1 tbsp
To Make the Rice:
1.Rinse rice. Strain and put in small sauce pot. Add water, salt and oil. Bring to a boil. Drop heat to low and cover for 20 min. Remove lid, add zest and fluff. Cool immediately on a sheet tray in the fridge.
Mushroom Duxelle
Olive oil 2 tbsp
Butter 1 tbsp
Brown button mushrooms 200 g
Garlic 1 clove
Thyme 1 tsp
Salt 1 tsp
Black pepper 1 tsp
To Make the Duxelle:
1.Add chopped mushrooms to hot pan with oil. Add butter, chopped garlic, thyme, salt. Cook until golden brown. Cool in fridge.
Butter Herbs
Italian parsley leaves handful
Dill leaves handful
Butter 25 g
To Make the Butter Herbs
1.Chopped all the herbs , mash with butter and put into refridgerator until chill.
Salmon & Egg Filling
Skinless salmon fillet 180 g
Salt taste
Black pepper taste
3 hard-boiled eggs, separate yolks and whites and mash with butter
Butter 20 g
Egg 1 egg wash
Assembly
1.Roll out the smaller third of dough into a square about ¼-inch thick. Trim to 1-inch larger all around the piece of salmon.
2.While keeping the layers tight and in the shape of the salmon, layer ½-inch thick each: rice, duxelle, egg whites. Place salmon and season with salt and pepper. Continue to layer egg yolks and butter herbs.
3.Roll out larger piece of puff pastry to same thickness as the bottom and gently lay it over the layers, smoothing out any air bubbles and pressing it to seal to the bottom edge of dough. Trim as needed. Using a fork, press top and bottom dough together along the border to make a tight seal. Egg wash.
4.Bake in 400°F/200°C convection oven for about 25 minutes or until puff is a deep golden colour. If oven is not convection, heat it to 425°F/220°C to ensure the puff pastry gets the initial zap of heat needed to puff.
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FULL RECIPE:
Canned salmon makes for a quick and healthy dinner. Jenny Jones shares her simple recipe for salmon patties made with whole wheat bread crumbs, red pepper, parsley & onion.
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