Salmon and Rice Stuffed Pastry with Dill Sauce

Create a restaurant-like experience in your own home with this simple yet elegant dinner for two. Crispy puffed pastry stuffed with fresh salmon, rice, herbs and vegetables, topped with a silky, creamy dill sauce, presents a rewarding dish to savour.


1/2 lb salmon fillet 250 g
1/4 tsp each, salt and freshly cracked black pepper 1 mL
1/2 tsp extra virgin olive oil 2 mL
1 cup chopped cremini mushrooms 250 mL
1 cup chopped onion 250 mL
1 cup chopped, packed baby spinach 250 mL
1 tbsp chopped fresh dill 15 mL
1 cup cooked, U.S. long grain white rice 250 mL
1/2 lb puff pastry, rolled into a 10-inch (25 cm) square, chilled 250 g
1 egg, lightly beaten 1
  Coarse salt  


2 tsp butter 10 mL
1 shallot, thinly sliced 1
1 clove garlic, peeled and sliced 1
1/4 tsp each, salt and freshly cracked black pepper 1 mL
1/2 cup dry white wine 125 mL
1/2 cup cream 125 mL
1/4 cup whole milk 50 mL
2 tbsp chopped fresh dill 30 mL


Preheat oven to 400°F (200°C).

Season salmon with salt and pepper. In a large skillet, heat oil over medium-high heat. Sear salmon on both sides, about 1 minute per side. Remove from pan, place on plate and refrigerate until ready to use. In same skillet, add mushrooms and onions. Cook until golden, about 4 minutes. Add spinach, remove from heat and cook until spinach is wilted. Sprinkle with dill and stir in rice.

Arrange chilled pastry in the centre of a parchment-lined rimmed baking sheet. Place half of the rice mixture in the middle third of the pastry. Top with chilled salmon. Cover with remaining rice mixture. Fold one side of pastry over salmon. Fold over remaining side of pastry to enclose salmon. Fold ends of pastry underneath salmon. Cut vents in top of pastry. Brush with egg and sprinkle with salt.

Bake in the centre of the oven until pastry is puffed and golden, about 20 minutes. Let cool 10 minutes before slicing.

Meanwhile, in a medium saucepan, melt butter over medium-high heat. Add shallots and cook until tender, but not browned, about 5 minutes. Stir in garlic, salt and pepper and cook one minute. Pour in wine and cook until almost evaporated. Pour in cream, milk and dill. Whisking until combined. Keep warm until ready to serve.

Slice salmon pastry in half and top with warm dill sauce.

Makes 2 servings.

PER SERVING: about 620 cal, 32 g pro, 30 g total fat (10 g sat fat), 44 g carb, 3 g fibre, 85 mg chol, 960 mg sodium, 2 mcg zinc, 4 mcg B12. %RDI: iron 20%, calcium 15%, vit A 40%, vit C 25%, zinc 15%, B12 65%


© 2015 Faye Clack Communications. All rights reserved.
All photos and recipes are original creations of Faye Clack Communications.

Food and Beverage Public Relations | Food Communications | Food Publicity
PR for Food