Salmon Pie

We are so often to eat fish, we are rather to choose beef, lamb or chicken. Once i brain stormed, lets put fish in our menu weekly plan...

I looked up this magazine, and look good from the picture. And i want to share my experience with this food.... my hubby liked it, and had more....he is a big boy hehehehe

Ingredients:

• 3 tasmanian skinless salmon portions (about 500gr)
• 1 tbs olive oil
• 1 onion, finely chopped
• 100 gr mushrooms, sliced ( i used can mushroom)
• 1/2 cup long grain rice, cooked, cooled
• 1 tbs choppped fresh dill
• 2 tbs thin cream ( i used light cream)
• 3 hard boiled eggs, chopped
• 4 sheets frozen puff pastry, thawed
• 1 extra egg, beaten for egg wash

Method:

1. Preheat oven to 200 degrees C or 180 degrees C fan forced. Wrap salmon in non stick baking paper and place onto oven tray. Bake for 10 minutes, until just cooked. Unwrap and cool (leave the oven on).
2. Heat oil in frying pan. Fry onion on medium heat for 5 minutes, until soft. Add mushroom and cook a further 2 minutes, until soft. Transfer the mixture to a large bowl, cool slightly. Stir in the rice, dill, cream and eggs. Season with salt and pepper.
3. Lay 2 sheets of puff pastry together, overlapping by about 6cm, on a large sheet of non stick baking paper. Spread the rice mixture into a pile along the pastry, about 5cm in from the sides. Break the salmon into chunks, and place along the top of the rice.
4. Overlap the 2 remaining sheet of pastry the same way, and place over top of filling. Press pastry around edge of filling, trim any excess pastry. Use a teaspoon to press pastry edges together decoratively, brush with egg. Using the paper, lift pie onto a large oven tray. Bake for 45-50 minutes, until golden brown. Serve with salad.
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