Ingredients

  • Pastry
  • 6 ounces cream cheese
  • 6 ounces butter, unsalted
  • 1 ½ cups flour
  • ¼ teaspoon salt
  • Filling
  • 1 ½ lbs. salmon fillet poached
  • 1 small lemon juiced
  • 2 tablespoons capers
  • 2 tablespoons butter, unsalted
  • 1 teaspoon fresh dill
  • 1 ½ cups rice cooked
  • 4 tablespoons butter, unsalted
  • 1 ½ cups onion, yellow thinly sliced
  • 2 carrots chopped/cooked
  • 2 eggs hard boil/chopped
  • ¼ cup parsley chopped
  • ¼ cup chives chopped
  • 1 egg yolk
  • 1 tablespoon water
  • 4 tablespoons butter, unsalted melted
  • 1 teaspoon curry powder

Directions

1. Pastry, Mix together the cream cheese and butter. Sift the flour and salt. Add to cream cheese mix and work together until a dough is formed. Cut the dough into 2 pieces, one slightly larger than the other. Refrigerate at least 1 hour.
2. Filling Preheat oven to 400*F/200*C/GM 6 Cool poached fish and break into pieces. Toss with lemon juice and capers. In a separate bowl, stir the 2 T of butter and dill into rice. Sauté onions in the 4 T butter until softened and golden.
3. Roll out smaller piece of dough into a rectangle about 8 inches long. Place on a baking sheet. Spread the rice to within 1/2 inch of the edges. Season with salt and pepper. Cover with layers of salmon, onions, carrots, eggs, parsley and chives. Season each layer. Roll out remaining piece of dough large enough to cover filling. Brush the edges with water and pinch together with a fork. Brush the dough with egg wash. Make a few slashes in the top to allow the steam to escape. Bake for 30 minutes or until nicely browned. Transfer to a serving platter and pour the butter and curry powder mixture into the slashes. Serve immediately.

Notes
Serving Ideas:Original serves 8.


Categories
Fish, main course
Keywords
Fish, main course
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