Egg and Salmon Puff Parcels
|Long grain rice||3 Ounce (75 gram / 300 milliliter)|
|Fish stock||1 1⁄2 Pint (300 milliliter / 1 1/4 cups, good quality)|
|Salmon tail pieces||12 Ounce (350 gram)|
|Lemon||1⁄2 , juiced|
|Chopped fresh dill||15 Milliliter (1 tablespoon)|
|Chopped fresh parsley||15 Milliliter (1 tablespoon)|
|Mild curry powder||2 Tablespoon|
|Eggs||6 Small, soft boiled and cooled|
|Flaky pastry/Puff pastry||15 Ounce (425 gram)|
|Egg||1 , beaten|
|Ground black pepper||To Taste|
1. Place the rice in a large pan and cook according to the instructions on the packet, using fish stock instead of water, then drain, tip into a bowl and set aside to cool. Preheat the oven to 220°C/425°F/Gas 7.
2. Place the salmon in a large pan and cover with cold water. Gently heat until the water is not quite simmering and cook the fish for 8-10 minutes until it flakes easily when tested.
3. Lift the salmon out of the pan 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.
4. Roll out the pastry and cut into six 15cm/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.
5. Pull over the pastry corners to the middle to form a neat, square parcel, pressing the joins together with your fingers firmly to seal.
6. 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. Cook for a further 10 minutes, or until golden and crisp underneath. Cool the pastries slightly before serving.