Name: Salmon coulibiac
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 6
Ingredients: 1 cup (150g) cooked white rice; 2 green onions, sliced thinly; 2 hard-boiled eggs, mashed; 1 tablespoon mayonnaise; 1 tablespoon finely chopped fresh dill; 210 gram can red salmon, drained; Shortcrust pastry; 1 egg, beaten lightly; 2 cup (300g) plain (all-purpose) flour; 250 gram cold butter, chopped coarsely; 1 teaspoon lemon rind, grated finely; 1/4 cup (60ml) iced water, approximately

Ingredients

1 cup (150g) cooked white rice

2 green onions, sliced thinly

2 hard-boiled eggs, mashed

1 tablespoon mayonnaise

1 tablespoon finely chopped fresh dill

210 gram can red salmon, drained

Shortcrust pastry

1 egg, beaten lightly

2 cup (300g) plain (all-purpose) flour

250 gram cold butter, chopped coarsely

1 teaspoon lemon rind, grated finely

1/4 cup (60ml) iced water, approximately

Method

1.Make shortcrust pastry. Pulse flour, butter and rind five times in processor; turn onto flat surface. Knead in enough of the water until pastry just comes together. Enclose in plastic wrap; refrigerate 30 minutes.

2.Preheat oven to 220°C/425°F. Heat large oven tray.

3.Combine rice and onion in small bowl. Combine egg, mayonnaise and dill in small bowl; season. Remove skin and bones from salmon; mash.

4.Cut one third of pastry from block; refrigerate. Roll remaining pastry between sheets of baking paper until 20cm x 26cm.

5.Spoon rice mixture over pastry, leaving a 3cm border. Top with salmon then egg mixture.

6.Roll refrigerated pastry until 24cm x 29cm. Mark a rectangle 2cm in from edge of pastry. Put pastry over filling, pressing edges together. Mark lines across pastry. Brush with egg.

7.Bake on hot tray about 20 minutes or until browned. Stand 5 minutes.

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Ingredients

Method

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