| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables, Dairy, Eggs |
|
Fish |
8 |
Servings |
INGREDIENTS
| 1/2 |
tb |
Vegetable oil |
| 500 |
g |
Puff pastry |
| 30 |
g |
Flour |
| 1 |
pk |
Spinach, thawed |
| 2 |
cn |
Salmon |
| 200 |
g |
Rice, cooked |
| 3 |
tb |
Fresh cream |
| 1 |
|
Egg |
| 3 |
tb |
Lemon juice |
|
|
Salt, pepper |
| 3 |
|
Eggs, hard boiled |
|
|
Grated nutmeg |
INSTRUCTIONS
Cut the pastry in half, roll to form two rectangles, the size of a baking
tray. Place one piece on a greased baking tray. Pre-heat the oven to 210C.
Drain the spinach and season with nutmeg to taste. Drain and mash the
salmon. Mix the rice with the cream, add the beaten egg and lemon juice.
Season with salt and pepper. Spread half of the rice mixture to within 2 cm
of the edge of the pastry. Cover with half of the spinach, half of the
salmon and the shelled hard boiled eggs. Cover with the rest of the
spinach, salmon, and rice. Cover with the second rectangle of pastry, and
seal the edges well. Cut a small hole on the top to let out steam. Cook in
the center of the oven, 35 to 40 mins, untill golden. Serve hot or cold.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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