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
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
Salt and pepper
Egg wash to glaze the pastry
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.