Salmon and Rice Parcels

Ingredients
- 4 Tbsp butter
- 100 g button mushrooms, roughly chopped
- 4 spring onions, sliced
- 415 g Homebrand pink salmon
- 2 eggs hard boiled, chopped and 1 egg, beaten
- salt to taste
- pepper to taste
- 1 cup rice, cooked according to packet instructions
- 1/2 lemon for juice
- 2 sheets Homebrand puff pastry
- Salad
- 60 g salad greens
- 1 carrot, grated
- 1/4 cucumber, sliced
Method
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1. Preheat oven to 200ºC.
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2. 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.
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3. 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.
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4. 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.
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5. 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.
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6. Combine and toss salad ingredients together. Serve parcels with a side of green salad and lemon wedges.
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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.
By Brett McGregor