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Salmon kulebyaka
Serves 6 Starters and mains
Ingredients
- 50g butter
- 300g boneless, skinless salmon fillets
- 1 onion, finely chopped
- 1tsp coriander seeds
- 1tsp cumin seeds
- 1⁄2tsp ground turmeric
- seeds of 2 green cardamom pods
- 150g mushrooms, sliced
- zest of 1 unwaxed lemon
- 3tbsp flat-leaf parsley leaves
- 3tbsp dill, fronds chopped
- 100g cooked basmati rice
- 500g puff pastry
- 3 eggs, hard-boiled, peeled and sliced
- 1 egg, beaten
For the Sauce
- 75g butter
- juice of 1 lemon
- 2tsp dill, fronds chopped
Method
Preheat the oven to 220C/425F/ Gas 7. Melt half the butter in a frying pan over a medium heat and cook the salmon fillets for 2-3 minutes on each side. Lift out the fillets and set aside to cool. Add the remaining butter to the pan and cook the onion for 10 minutes until soft and golden. Stir in the spices and mushrooms and cook for 5 minutes. Remove from the heat and leave to cool before stirring through the lemon zest, herbs, salt and pepper. Finally add the cooked rice and mix gently.
For the pie, roll out the puff pastry to a 40cm square. Cut it into two pieces, one slightly bigger than the other. Line an oven tray with baking paper and lay the smaller strip of pastry on it. Spoon over two-thirds of the rice mixture, leaving a border. Flake over the salmon, top with the egg slices and then the remaining rice.
Brush a little beaten egg over the pastry border. Drape the larger piece of pastry over the top and press the edges to seal the 2 sheets together, crimping with your fingers or pressing down with a fork. Score the top with the back of a knife, then glaze with beaten egg. Place in the fridge until you are ready to cook.
Bake for 25-30 minutes, until golden brown. Rest for 10 minutes before slicing thickly to serve.
For the sauce, melt the butter and add the lemon juice and dill. Pour into a jug to drizzle over the top of the kulebyaka.
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