Salmon, Rice and Egg Pie
Salmon, Rice and Egg Pie
- Preparation time 25 mins
- Serves 4 people
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Ingredients
- 80g long grain rice
- 500ml fish stock
- 3 eggs (hard boiled and roughly chopped)
- 50g Mushrooms (chopped)
- ¼ bunch Parsley (chopped)
- ½ bunch Dill (chopped)
- 1 bunch Chives (chopped)
- ½ tsp Black pepper (freshly ground)
- 1 lemon (zest and juice)
- 1 egg (raw)
- 8 sheets Filo pastry
- 80g Baby spinach leaves
- 200g Salmon fillet (skinless/boneless, cut into two slices horizontally)
- 1 egg (for glazing)
Optional:
- Hollandaise sauce
- Green salad
Method
- Preheat oven to 180 C.
- Cook rice in fish stock and place into a bowl to cool.
- Add chopped boiled eggs, mushrooms, herbs, pepper, lemon zest and juice. Combine with raw egg.
- Layout two puff pastry sheets on a lined baking tray; brush with olive oil and lay over two more puff pastry sheets. Top with half the spinach leaves, one salmon slice, all of the rice mix; then remaining salmon and spinach. Then layer on top the remaining sheets of filo pastry, brushed with olive oil in between each layer.
- Crimp the edges of the pastry so that the top layers join to the lower layers and brush with egg.
- Bake in the oven for about 25 minutes or until golden and cooked. Slice and serve hot.
Notes
Great served with Hollandaise sauce. Served with a fresh side salad this dish makes for a perfect lunch
Nutritional Information
- Serving size 323g
- Energy 1510kJ 361kcal
- Protein 24.7g
- Total fat 14g
- Saturated fat 3.2g
- Carbs (total) 32g
- Carbs (sugar) 1.5g
- Sodium 641mg
- Fibre 3g
All nutrition values are per serve.