Salmon and Wild Rice Puff Pastry Pie

Name: Salmon and Wild Rice Puff Pastry Pie
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 8
Ingredients: 8 salmon fillets skin removed; 2 packs ready-rolled puff pastry; 250 g pouch cooked basmati & wild rice; 200 g button mushrooms, sliced; 100 g baby spinach; 125 ml white wine; 25 g unsalted butter; 2 shallots, finely chopped; 1 tbsp olive oil; 10 g parsley, chopped; 10 g dill, chopped; 1 lemon; 1 egg; 1 tsp ground coriander; 1/2 tsp ground cumin

A sophisticated yet simple salmon pie featuring a flavorful wild rice and mushroom filling wrapped in golden, flaky puff pastry. This elegant dish combines tender salmon fillets with aromatic herbs and lemon for a perfect dinner party centerpiece.

Servings8 Portions

Prep Time20 Mins

Cook Time50 Mins

Difficulty

Intermediate

Ingredients

salmon fillets skin removed
8
ready-rolled puff pastry
2 packs
pouch cooked basmati & wild rice
250 g
button mushrooms, sliced
200 g
baby spinach
100 g
white wine
125 ml
unsalted butter
25 g
shallots, finely chopped
2
olive oil
1 tbsp
parsley, chopped
10 g
dill, chopped
10 g
lemon
1
egg
1
ground coriander
1 tsp
ground cumin
0.5 tsp

Step-by-Step Instructions

Prepare the filling base: Heat the olive oil and butter in a saucepan over medium-low heat. Add the finely chopped shallots and sauté for 6-8 minutes until softened and starting to turn golden brown.

Add the sliced mushrooms to the pan and cook for another 5-6 minutes. Stir occasionally until the mushrooms have released their liquid and most of it has evaporated. Stir in the ground cumin and coriander, cooking for 1 minute until fragrant.

Deglaze the pan by pouring in the white wine. Simmer for a few minutes to allow the alcohol to cook off. Stir in the spinach and cook until just wilted.

Mix in the cooked basmati and wild rice, lemon zest, lemon juice, chopped parsley, and dill. Cook for 2-3 minutes to allow the flavors to meld, then remove from heat and set aside to cool slightly.

Preheat your oven to 220°C (200°C fan/gas 7). Unwrap the first sheet of puff pastry and unroll it onto a large baking tray lined with parchment paper.