Salmon and Rice Parcels

clock 10 minutes + 10 minutes bowl Serves 4


  • 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
Buy these ingredients now


  • 1. Preheat oven to 200ºC.

  • 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.

  • 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.

  • 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.

  • 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.

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

  • 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

Related Recipes