SALMON KULEBYAKA
What To Cook Today recipe - Indonesian
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 Tbsp/ 2 oz butter
- 1 small onion (finely chopped)
- 1 cup cooked long-grain rice
- 1 Tbsp chopped fresh dill
- 1 Tbsp lemon juice
- 1 lb puff pastry (defrosted if frozen)
- 1 lb salmon fillet (skinned and cut into 2-inch pieces)
- 3 eggs (hard-boiled and chopped)
- 1 egg (beaten for sealing and glazing)
- Salt and freshly ground black pepper
Instructions
- 1
Preheat the oven to 400 F. Melt the butter in a pan, add the finely chopped onion and cook gently for 10 minutes, or until soft
- 2
Stir in the cooked rice, dill, lemon juice, salt and pepper
- 3
Roll out the puff pastry on a lightly floured surface to a 12-inch square. Spoon the rice mixture over half the pastry, leaving a 1/2-inch border around the edges
- 4
Arrange the salmon on top, then scatter the eggs in between
- 5
Brush the pastry edges with egg, fold it over the filling to make a rectangle, pressing the edges together firmly to seal
- 6
Carefully lift the pastry on to a lightly oiled baking sheet. Glaze with beaten egg, then pierce the pastry a few times with a toothpick to make holes for the steam to escape at several different places
- 7
Bake on the middle shelf of the oven for 40 minutes, covering with foil after 30 minutes. Leave to cool on the baking sheet, before cutting into slices. Serve warm