Russian Fish Pie

⅓ cup (65g) basmati rice
20g unsalted butter
1 tbs olive oil
1 large onion, finely chopped
150g Swiss brown mushrooms, chopped
1 tsp turmeric
⅓ cup chopped dill
⅓ cup chopped flat-leaf parsley
1 tbs capers, rinsed, chopped
Finely grated zest of 1 lemon
2 hard-boiled eggs, chopped plus 1 beaten egg to brush
2 x 375g blocks frozen puff pastry, thawed (I used frozen sheets because that’s all I could buy)
800g skinless salmon fillet, pin-boned

Pre-heat oven to 200⁰C
Line a baking tray with baking paper.

Cook the rice according to packet instructions, then cool completely.

Meanwhile, heat the butter and oil in a pan over low heat. Add the onion and cook, stirring for 5-6 minutes until softened.

Add the mushroom and cook for another 5-8 minutes until tender.

Stir in the turmeric and toss to coat, then add the rice, herbs, capers, zest and chopped egg. Season and allow to cool.

On a floured surface, roll out 1 of the blocks of pastry to 5mm thick. Trim to a 30cm x 20cm rectangle. Place on the prepared tray and place salmon on top. Season, then top with rice. Brush pastry edges with beaten egg. Roll out the second block of pastry to generously cover the filling and place on top. Trim, leaving a 2 cm border, and press to seal. Use trimmings to decorate the top.

Bake for 35-40 minutes until golden and cooked through. Serve warm.

The Story Behind the Recipe

This is a new recipe only ever tried on The MOTH for dinner one evening (actually two evenings because we had leftovers the next night).

It's going to be one of my all time favourite foods!

Source: Delicious Baking, Ed. Trudi Jenkins (2012) ABC Magazines.