Name: Salmon jalousie
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 1 cup cooked rice; 400 gram can pink salmon, drained, bones removed, flaked; 2 eggs, lightly beaten, plus extra, for brushing; 2 green onions, finely chopped; 2 tablespoon dill pickles, chopped; 1 tablespoon lemon, finely grated zest, plus, 1 tablespoon juice; 2 sheets frozen butter puff pastry; 2 teaspoon sesame seeds; mayonnaise, steamed green beans, to serve

Salmon jalousie

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Serves 4

Prep

20M

Cook

20M

Total

40M

Ingredients

1 cup cooked rice

400 gram can pink salmon, drained, bones removed, flaked

2 eggs, lightly beaten, plus extra, for brushing

2 green onions, finely chopped

2 tablespoon dill pickles, chopped

1 tablespoon lemon, finely grated zest, plus, 1 tablespoon juice

2 sheets frozen butter puff pastry

2 teaspoon sesame seeds

mayonnaise, steamed green beans, to serve

Method

1.Preheat oven to very hot, 220°C. Line an oven tray with baking paper.

2.In a large bowl, combine rice, salmon, eggs, onion, pickles, zest and juice. Mix well and season to taste.

3.Cut each pastry sheet into 2 rectangles, 1 slightly larger than the other. Place smaller pastry rectangles on a tray. Top with rice mixture, leaving a 1cm border around edges. Brush edges lightly with egg.

4.Gently fold larger pastry rectangles in half lengthways. Use a sharp knife to make diagonal cuts, 1cm apart, along folded edges. Carefully open pastry and place over filling. Press edges with a fork to seal. Brush pastry lightly with egg and sprinkle with seeds.

5.Bake 15-20 minutes until puffed and golden. Serve in slices with mayonnaise and steamed green beans.

You require a high temperature when cooking pastry to ensure a puffed, crisp result.
Note

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