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Friday, December 14, 2012,8:41 PM by
J.Sujatha

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SALMON KULEBYAKA

Serves :
4

Preparation Time :
40 minutes

Cooking Time :
50 minutes

Preparation Method :

  • Preheat the oven to 200°C/400°F/ Gas 6. Melt the butter in a pan, add the finely chopped onion and cook gently for 10 minutes, or until soft.
  • Stir in the cooked rice, dill, lemon juice, salt and pepper.
  • Roll out the puff pastry on a lightly floured surface to a 30 cm/12 in square. Spoon the rice mixture over half the pastry, leaving a 1 cm / ½ in border around the edges.
  • Arrange the salmon on top, and then scatter the eggs in between.
  • Brush the pastry edges with egg, fold it over the filling to make a rectangle, pressing the edges together firmly to seal.
  • Carefully lift the pastry on to a lightly oiled baking sheet. Glaze with beaten egg, and then pierce the pastry a few times with a skewer to make boles for the steam to escape.
  • Bake on the middle shelf of the oven for 40 minutes, covering with foil after 30 minutes. Leave to cool on the baking sheet, before cutting into slices.
  • Garnish with watercress.

INGREDIENTS

  • 50 grams butter
  • 1 small onion, finely chopped
  • 175 grams cooked long-rice 
  • 1 tablespoon chopped fresh dill 
  • 1 tablespoon lemon juice
  • 450 grams puff pastry, defrosted if frozen
  • 450 grams salmon fillet, skinned and cut into 2 inch pieces
  • 3 eggs, hard-boiled and chopped
  • Beaten Egg, for sealing and glazing salt and freshly ground black pepper watercress, to garnish.

30 comments for “Salmon Kulebyaka”

  • Posted Saturday, February 11, 2023 at 6:13:03 PM

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