Salmon and Rice Parcels

clock 10 minutes + 10 minutes bowl Serves 4


  • 4 Tbsp butter
  • 100g button mushrooms, roughly chopped
  • 4 spring onions, sliced
  • 415g Homebrand Pink Salmon
  • 2 eggs hard boiled, chopped and 1 egg, beaten
  • Salt and Pepper to taste
  • 1 cup rice, cooked according to packet instructions
  • Juice of half a lemon
  • 2 sheets Homebrand puff pastry sheets
  • Salad
  • 60g salad greens
  • 1 carrot, grated
  • ¼ cucumber, sliced
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  • Preheat oven to 200ºC.

  • Heat butter in a small saucepan until just beginning to froth, add mushrooms and onions and cook for 2-3 minutes. Place into a mixing bowl.

  • Flake the salmon very gently into the bowl with onions and mushrooms. Add boiled eggs, cooked rice and gently combine. Season with salt and pepper. Stir through the lemon juice.

  • Take pastry sheet and cut in half. Place a large spoonful of salmon mixture at one end. Using a little water wet the edges of the parcel then take the other end and close it. Join the edges and seal the sides.

  • Continue until you have 4 parcels. Score the top of the pastry with a knife to create a diagonal design and brush with egg. Bake for 20 minutes or until golden.

  • Combine and toss salad ingredients together. Serve parcels with a side of green salad and lemon wedges.

  • Smart Tip: As an alternative, you can make one large parcel by using the pastry sheets to create a 30x35cm rectangle. Spoon the filling into the centre and join edges and seal the sides. Bake for 30 minutes or until golden.

  • Cost of meal is based on actual quantity or portion of each ingredient used to make the recipe. Click here for details and a full breakdown of meal cost.

By Brett McGregor

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