Salmon Pie

This is a traditional Russian Salmon Pie,made with Salmon, herbs and other ingredients in a puff pastry shell.I have added some extra ingredients to make it much more delicious.

You could make the pie the day before and keep it in the fridge,wrapped in clingfilm,until ready to bake.It is delicious eaten hot ,but is just as tasty served cold the next day.

25 Gr butter plus extra for greasing

240 Gr salmon fillets

1/2 Bunch spring onions

150 Gr mushrooms

180 Gr fresh spinach

50 Gr basmathi rice

3 Eggs

1/2 Lemon finely grated zest

2 - 4 Teaspoon Lemon juice

Fresh dill or Parsley

500 Gr puff pastry

Flour for rolling out

Coarsely powderd pepper

salt - if necessary

Grease a large piece of foil.Put the salmon on the foil and fold up into a parcel with tightly sealed edges,leaving enough room inside for the air to circulate.Put on a baking tray and bake for 20 minutes in the preheated oven.

Preheat the oven to 200°C /180°C Fan/Gas.

Clean,wash and cut the spring onions and mushrooms.

Melt half of the butter in a pot,cook the spring onions and mushrooms over a medium heat until soft.

Drain the liquid that has collected and let it cool.

Break the salmon into large flakes and mix with spring onions and mashrooms which is already cooked.(Not over the fire)

Cut away stems and clean spinach.Heat the rest of the butter and cook the spinach,stirring gently until wilted, and add to the salman mixture.

Boil rice for 16 minutes until tender,drain and rinse under cold running water.The rice should be cooked for about 70% only.

Add rice, coarsely powdered pepper and break in the boiled eggs

Season with parsely,lemon zest, lemon juice.

If you wish to add some salt ,you may do so.I did not add salt powder and instead added more lemon zest and juice which gives a nice aroma.

Boil two eggs for 10 minutes (put in boiling water)

Roll out the pastry and cut into two rectangles.One 20 x 28cm,the other 31 x 24 cm.Put the smaller piece on a baking tray.Pile the salmon mixture in the middle and use your hands to form into a nice shape/ loaf shape leaving a gap of at least 2cm round the edge.Beat the other egg and brush the edges of the pastry base.

Put the larger piece of pastry on top pressing the edges together firmly.Flut the edges by pinching the two crusts with your finger and thumb.make four cuts on top to allow steam to escape.Give an eg wash on top.

Bake for 35 - 40 minutes until golden brown and enjoy it with your favourite sauce!!

Thank you for taking time to view my delicious salmon pie.