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Friday, August 22, 2014,3:07 PM by
D.Sumithra

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EGG AND SALMON PUFF PARCELS

Serves :
6

Preparation Time :
15 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Cook the rice in the fish stock according to the packet instructions, then drain and set aside to cool. Preheat the oven to 220°C/425°F/Gas 7.
  • Place the salmon in a large saucepan and cover with cold water. Gently heat until not quite simmering and cook for 10 minutes until it flakes easily.
  • Lift the salmon out of the pan with a fish slice, and remove the bones and skin. Flake the fish into the rice, add the lemon juice, herbs, curry powder and seasoning, and mix well. Peel the eggs.
  • Roll out the pastry and cut into six 14-15cm/5 ½ -6in squares. Brush the edges with the beaten egg. Place a spoonful of the rice mixture in the middle of each square, push an egg into the centre and top with a little more of the rice mixture.
  • Pull over the pastry corners to the middle to form a square parcel, pressing the joins together firmly to seal.
  • Brush the parcels with more beaten egg, place on a baking sheet and bake for 20 minutes, then reduce the oven temperature to 190°C/375°F/Gas 5 and cook for a further 10 minutes or until golden and crisp underneath. Cool slightly before serving.

INGREDIENTS

  • 100 grams long grain rice
  • 500 ml fish stock
  • 500 grams tail piece salmon
  •  Juice of 1 lemon
  • 2 tablespoon chopped fresh dill
  • 2 tablespoon chopped fresh parsley
  • 4 teaspoon mild curry powder
  • 8 small eggs, soft-boiled and cooled
  • 450 grams flaky or puff pastry
  • 2 small egg, beaten
  • Salt and ground black pepper

7 comments for “Egg and Salmon Puff Parcels”

  • Posted Thursday, February 16, 2023 at 3:57:24 AM

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