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It-Tnejn Li Huma 09.06.11

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Serves 6


500g puff pastry

1 egg beaten

3 eggs, hard-boiled and chopped

6 tablespoons single cream

200g cooked long grain white rice

2 tablespoons parsley chopped

2 teaspoons fresh tarragon chopped

675g fresh salmon fillets

40g butter

Juice of ½ lemon

Salt and ground black pepper



-          preheat the oven to 190C/Gas5

-          roll out two thirds of the pastry into a large oval, measuring 35cm in length; cut into a curved fish shape and place on a lightly greased large baking sheet

-          use the trimmings to make narrow strips; brush one side of each strip with a little beaten egg and secure in place around the rim of the pastry to make a raised edge

-          prick the base all over with a fork, then bake for about 10 minutes until the sides are well risen and pastry is lightly golden; leave to cool

-          combine the chopped hard-boiled eggs with the cream in a bowl, then stir in the cooked rice; add the parsley and tarragon and season well; spoon this mixture on to the prepared pastry

-          cut the salmon into 2cm chunks; melt the butter in a pan until it starts to sizzle, then add the salmon; turn the pieces over in the butter so that they colour but do not cook through

-          remove from the heat and arrange the salmon on top of the rice; stir the lemon juice into the butter in the pan then spoon over the filling

-          roll out the remaining pastry and cut out a rough semi circle to cover the head portion and a tail shape to cover the tail; brush both pieces of pastry with a little beaten egg and place on top of the fish, pressing the edges down firmly to secure

-          cut the remaining pastry into small rounds and starting from the tail end, arrange the rounds in overlapping lines to represent scales

-          press the edges to seal; add a smaller round for the eye then brush the whole fish shape with the remaining beaten egg

-          bake for 10 minutes, then lower the oven temperature to 160C/Gas3 and cook for a further 20 minutes or until the pastry is golden all over

-          serve with a salad and some tartar sauce


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