Salmon Lemon Rice Pastry Parcel Recipes

Steps:

• For the rice, rinse under cold running water. Bring the lemon rind, juice and stock to the boil in a saucepan. Add the rice and tomatoes and simmer for approx 12-15 mins. Season with plenty of black pepper if you like. Becareful not to let it boil dry, stir frequently.
• Meanwhile mix the parsley, lemon rind and chilli flakes together and press on to the top of the salmon fillets. Pre head the grill to a medium heat. Then drizzle with the oil and cook the fillets.
• Just before the rice is ready, stir in the red onion, parsley, sweetcorn and peas. Warm these through. At this point add the feta to the top of the fillets and grill until golden in colour.
• Remove the rice from the heat and stir in the creme fraiche.
• Spoon the rice mixture on to plates and top with the salmon fillets

Steps:

• Boil the eggs for 7 mins, then plunge into cold water. Heat 1 tbsp oil in a frying pan, add the mushrooms and a pinch of seasoning and cook, stirring occasionally, for 8-10 mins until golden. Add the rice, dill, lemon zest and juice, capers and some more seasoning, then remove from the heat.
• Line a baking sheet with parchment. Put two sheets of pastry next to each other on the tray, slightly overlapping in the middle. Brush with some oil and top with another two sheets, then repeat with two more sheets. Butterfly the salmon by cutting through the side, but not all the way through, so you can open it like a book. Heat oven to 180C/160C fan/gas 4.
• Place the salmon on the pastry and stuff with the rice mixture. Peel and slice the boiled eggs and arrange on the rice. Close up the salmon fillet, season and wrap with the pastry to form a parcel. Scrunch the remaining pastry sheet over the top, drizzle with a little more oil and bake for 40 mins. Serve with lemon wedges and dressed salad leaves.

Steps:

• For salmon, rice, pastry:
• Bring medium saucepan of salted water to boil. Add rice; boil uncovered until just tender, about 18 minutes. Drain.
• Melt butter in heavy medium skillet over medium-low heat. Add leek; sauté until beginning to soften, about 4 minutes. Add mushrooms. Cover skillet; cook until mushrooms release their juices, stirring occasionally, about 5 minutes. Uncover skillet. Increase heat to medium-high; sauté until liquid evaporates, about 3 minutes. Transfer to bowl. Add rice. Season with salt and pepper. Cool completely.
• Butter large baking sheet. Roll out 1 pastry sheet on floured surface to 12-inch square. Cut into 4 equal squares. Divide rice mixture among centers of squares, mounding in oval shape with ends toward 2 corners of pastry. Set salmon atop rice. Sprinkle with salt and pepper. Bring pastry corners up around salmon (pastry will not enclose salmon completely.) Roll out remaining pastry sheet on floured surface to 13-inch square. Cut into 4 equal squares. Lay 1 square atop each salmon fillet, tucking corners under bottom pastry to enclose salmon completely. Pinch edges together to seal, brushing with egg mixture if necessary to adhere. Arrange salmon packages, seam side down, on prepared baking sheet. Cover and chill 30 minutes. (Can be made 8 hours ahead. Keep chilled.)
• Preheat oven to 400°F. Brush top of pastry with egg mixture. Bake until golden and thermometer inserted into fish registers 145°F, about 30 minutes.
• For dill sauce:
• Combine clam juice and wine in heavy small nonaluminum saucepan. Boil until reduced to 1/3 cup, about 9 minutes. Reduce heat to medium. Whisk in creème fraîche. Boil until reduced to 1 cup, about 5 minutes. Remove from heat. Stir in dill. Season with salt and pepper.
• If crème fraîche is unavailable, heat 1 cup whipping cream to lukewarm (85°F). Remove from heat and mix in 2 tablespoons buttermilk. Cover and let stand in warm draft-free area until slightly thickened (24 to 48 hours, depending on temperature of room). Refrigerate until ready to use.
• Transfer salmon packages to plates. Spoon Dill Sauce around and serve.

Steps:

• Heat oven to 200C/fan 180C/gas 6. Put the leeks into a large saucepan with 3 tbsp water and a couple of knobs of butter. Cover, then cook for 10 mins until tender. Remove from the pan, allow to cool, then mix with the crème fraîche and some seasoning.
• To assemble the parcels, brush a sheet of pastry with melted butter, then lay 2 more sheets on top, brushing butter between each layer. Place a salmon fillet in the centre, season, then spoon over half the leek mix. Fold the ends over the top, pull up the sides and scrunch together to enclose. Repeat.
• Brush both the parcels with melted butter. Put onto a lightly greased baking sheet, then cook for 20-25 mins until browned and crisp. Delicious served with a green salad.

Steps:

• Heat oven to 200C/180C fan/gas 6. Place two sheets of baking parchment (large enough to wrap up each salmon fillet) on your work surface.
• Put the leeks in a pan with 6 tbsp water, cover and bring to the boil. Cook for 5 mins until the water has been absorbed and the leeks are almost tender. Stir in the mascarpone, 1 tbsp dill and some seasoning.
• Spoon half the creamy leeks into the middle of one sheet of parchment and place a salmon fillet on top, then repeat to make a second parcel. Sprinkle over the lemon zest with a squeeze of juice, then scatter over the capers and the remaining 1 tsp dill.
• Bring the parchment up over the fish and join the two edges together by folding them over several times down the middle. Do the same with the ends and place the parcels, spaced apart, on a baking sheet.
• Bake for 12-15 mins, depending on how well done you like your fish, then carefully tear open the parcel. Serve with lemon wedges for squeezing over, baby potatoes and wilted spinach, if you like.