This is one of those happy accidents that came together from leftovers in the fridge: I had salmon, I had cooked rice and I had some ready-made puff pastry. No mushrooms though, so a proper Russian fish pie wasn’t an option. This is what I came up with. I’d happily make it again from scratch.
It’s quite a thrifty recipe, making the most of a small quantity of salmon. We ate it hot, but it’s also a great picnic recipe. If you’re making it for children, you may want to use the smaller quantity of capers and gherkins.
Salmon Puff Pie
Ingredients:
2 small salmon fillets, cooked
100g cooked long-grain rice
1 onion, peeled and diced small
2 eggs, hard boiled, peeled and chopped
A good pinch of dried dill (fresh is even better, or use parsley)
1 or 2 tbsp capers, rinsed and drained
1 or 2 tbsp chopped gherkins
A dash of cream
A sheet of ready-rolled puff pastry
Butter
Salt and pepper
Egg wash to glaze the pastry
Method:
Preheat the oven to 400F/200C/Gas Mark 6.
Melt a good knob of butter in a pan and gently fry the onion until soft and golden. Add to the rice, along with the gherkins, chopped egg, capers and herbs. Mix well.
Flake the fish into small chunks and fold gently into the rice. Season well with salt and pepper and bind with a little cream.
Place a piece of puff pastry approximately 25 cm/10″square onto a greased baking sheet. Put the fish and rice mixture in the centre of the pastry, brush the edges of the pastry with egg wash and bring the corners up to the centre, pinching the edges together.
Decorate with any pastry trimmings, glaze with more beaten egg and bake for around 20-25 minutes or until the pastry is cooked and golden and the filling is piping hot. It’s good served hot with French-style peas, braised in butter with shredded lettuce and spring onions, or cold, cut into quarters for a picnic.
Very elegant pie Linda. It looks like salmon is all the rage today.
That looks delicious, love the pastry details!
I do like a few twiddles! Thanks, Jacqui. L x
Lovely – I do like capers, gherkins and dill. Might have to give this one a go soon.
It’s a winning combo. Hope you like it!
We’ve snow up here today in the Yorkshire Dales and a pie is called for.
This is going to be Friday’s dinner! I’m not good with twiddles but I’ll do a few leaves…….
Snowed in? Crikey, East Anglia really is another country. It’s sunny here. Cold, though, which is a good enough excuse for a pie any day of the week. Let me know what you think of the pie!
Really enjoyed preparing and eating this pie today. It didn’t look quite as pretty as yours but it didn’t burst open in the oven, and it was all puffed and golden.
I had a big field mushroom lurking in the fridge so chopped that up with the onion.
Husband’s verdict – ‘this is gorgeous’. Served it with cauli and green beans. Tiny bit left to eat cold tomorrow.
Great recipe – thank you! Will definitely make again.
Thank you! You are welcome in Mrs Portly’s Kitchen any time! Seriously, really glad you liked it. 🙂