Salmon Rice Puff Food

SALMON COULIBIAC

Steps:

• First, get everything prepared. Boil a pan of salted water, add the eggs and cook for 8 mins exactly. Drain and cool under cold water, then peel and set aside.
• Heat half the butter in a non-stick frying pan and sizzle the slices of salmon for 1 min on each side (Pic 1), just to firm up the fillets but not cook them all the way through. Lift the salmon onto a plate.
• Now cook the rice. Melt the rest of the butter in the same pan. Add the onion, cumin and coriander seeds, cardamom and star anise, then gently fry for 8 mins until golden. Stir in the rice and add the bay leaf and cinnamon stick (Pic 2), then pour over the stock and season generously. Cover and bring to the boil, then lower the heat to its lowest setting and continue to cook for 10 mins. Turn off the heat and leave covered for 10 mins, then stir through the lemon zest and juice. Set aside to cool. This can be done several hrs in advance. Once cool, stir though the chopped dill.
• To assemble the pie, roll out one of the pieces of pastry to a rectangle as wide but a third longer than this magazine (23 x 40cm), then lay on a baking tray. Pack half the rice along the middle of the pastry, discarding the star anise and cinnamon as you do so, leaving a good 5cm border around the edge. Lay the salmon over the rice, then slice the eggs and lay those over the whole salmon layer (Pic 3). Top the eggs with the remaining rice and use your hands to gently pack everything down to a firm, even shape. Brush any stray grains of rice off the border, then brush the border with beaten egg,
• Roll the second piece of pastry out to a rectangle slightly larger than the first. Drape over the coulibiac and gently press the edges to seal the 2 pastry sheets together. Trim the edges to neaten and crimp with your fingers or press down with a fork. The uncooked pie can now be chilled, on the baking sheet, for a day or frozen for up to 2 months.
• To cook, heat oven to 220C/200C fan/ gas 7. Brush the pie all over with beaten egg and, if you want, lightly score the pastry with the back of a knife in a criss-cross fashion, making sure you don't cut all the way through (Pic 4). Bake for 20 mins, then reduce the heat to 200C/180C fan/gas 6 and continue to cook for 20 mins until golden brown. Leave to rest for 10 mins, then serve in thick slices with a bowl of Dill cream or Herb salsa (see recipes, below).

SALMON RICE PUFF

Steps:

• In a large bowl, whisk eggs and milk. Stir in the salmon, rice, onions, celery, lemon juice and Worcestershire sauce. Transfer to a greased shallow 1-1/2-qt. baking dish. , Bake, uncovered, at 375° for 20 minutes. Sprinkle cheese; bake 10 minutes longer or until cheese is melted.

SALMON COULIBIAC

Steps:

• For the court bouillon: Add the mushrooms, wine, bay leaves, thyme, onions and 1 quart water to a saucepan. Bring to a simmer, then reduce the heat to medium-low and continue simmering about 1 hour. Strain.
• For the salmon: Place a flameproof roasting pan over medium-high heat. Add the court bouillon and bring to a simmer. Add the salmon, skin-side up. Turn heat to low and bring to a slow simmer. Cook for 5 minutes per inch, measuring the thickest part of the salmon, about 10 to 15 minutes total. The salmon should be cooked to rare (a thin knife can be inserted into the center with slight resistance); keep in mind the salmon will cook a second time later in the recipe. Remove from the poaching liquid and let cool slightly. Break the salmon up into chunks and place in a bowl. Discard the skin and set aside.
• For the mushroom duxelles: Add the shallots to a food processor and pulse to chop. Add the mushrooms and continue pulsing until a rough puree forms.
• Add the butter to a medium skillet over medium heat and cook until foaming. Add the shallot and mushroom puree and cook until the mushrooms have released their liquid, 6 to 7 minutes. Add the cream and continue cooking until incorporated. Season to taste with salt and pepper. Set aside.
• For the spinach: Add the butter to a medium skillet over medium heat until foaming, then add the onions. Saute until translucent, 4 to 5 minutes. Add the spinach and toss and saute until just wilted, 1 to 2 minutes. Season to taste with salt and pepper. Set aside.
• For the crepes: Whisk together the eggs, butter and heavy cream in a large bowl. Whisk in both flours until incorporated and a pourable batter forms. Let the batter rest at least 10 minutes and up to 1 hour.
• Heat a 9-inch nonstick crepe pan over medium heat, then add a thin layer of batter (about 1/2 cup). Spread around the pan to completely cover the bottom. Cook until the top is dry and the edges begin to curl up, around 1 minute. Flip and cook another minute, then remove the crepe to a sheet pan and repeat to make additional crepes, using all the batter.
• To assemble: Preheat the oven to 400 degrees F.
• Line a large roasting pan or rimmed baking sheet with parchment paper. Lay a thawed sheet of puff pastry on the bottom. Cover the puff pastry with 3 crepes, overlapping a bit. Add half of the cooked spinach followed by half of the salmon, leaving a slight border of puff pastry and crepes around the edges. Make a furrow in the middle of the salmon running the length of the pan, then add the duxelles. Top with the remaining salmon and spinach, in even layers. Cover everything with more crepes, overlapping a bit. Top with the remaining puff pastry sheet. Crimp the edges together to seal. Whisk the egg together with a tablespoon of water in a small bowl. Brush over the top. Brush the melted butter over the egg wash. Using a sharp knife, score the top in a cross-hatch pattern to release steam as it bakes. Bake until golden brown, about 45 minutes.
• For the beurre blanc: Cook the white wine, champagne vinegar and shallots in a heavy nonreactive saucepan over medium heat to a glaze, about 10 minutes. Add the cream and bring to a simmer. Add the butter 1 tablespoon at a time, whisking until each piece is absorbed before adding the next piece. Season with salt and pepper. Reduce the heat to a bare simmer and keep warm.
• For the rice pilaf: Add the butter, onion, a good pinch of salt and a few grinds of black pepper to a saucepan over medium heat. Add the wild rice and cook for 5 minutes. Add 2 cups cold water and bring to boil. Cover, reduce to a simmer and cook for 25 minutes. Let cool in the pan.
• For the creme fraiche: Mix the creme fraiche and caviar together in a small bowl. Set aside.
• Slice the coulibiac into 2- to 3-inch pieces. Drizzle with the beurre blanc. Serve with the creme fraiche and rice in bowls on the side.

SALMON PUFF

Steps:

• Preheat oven to 350°. In a large bowl, combine eggs, milk and soup; stir in remaining ingredients. , Pour into a greased 11x7-in. baking dish. Bake 50 minutes or until set. Let stand 5 minutes before serving.

COULIBIAC (SALMON AND RICE IN PUFF PASTRY)

Steps:

• Cook rice until tender. Set aside.
• Melt butter in 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.
• Cut one pastry sheet into 4 equal squares. Divide rice mixture among centers of squares.
• Set salmon atop rice. Sprinkle with salt and pepper.
• Bring pastry corners up around salmon (pastry will not enclose salmon completely.)
• Cut remaining pastry 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.
• 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 about 30 minutes.

PUFF PASTRY-WRAPPED SALMON

Steps:

• For the salmon: Preheat the oven to 425 degrees F. Line a baking sheet with foil and spray with nonstick cooking spray.
• Heat the oil in a heavy saute pan over medium-high heat. Add the shallots and cook until translucent and fragrant, about 2 minutes. Add the mushrooms and cook until the liquid evaporates, about 3 minutes. Add the spinach and wilt for 4 minutes. Season the mixture with salt and pepper. Let cool.
• Dust a flat working surface with flour. Using a rolling pin, roll out the sheets of puff pastry into 1/4-inch thickness (each 12 by 12 inches). Put the pastry sheets side-by-side so they overlap slightly, by about 1/2 inch. Brush the overlapping strip with the beaten egg, stick both sheets together at the strip and seal with a fork. Transfer to the prepared baking sheet.
• Spoon the cooled mushroom-spinach mixture over one side of the puff pastry rectangle. To make an even rectangle out of the salmon fillet, you can cut the top portion off of the belly and add it to the tail part. Place the fillet over the mushroom-spinach mixture. Season the salmon heavily with salt and pepper. Fold the other side of the rectangle over the filling and seal by brushing the edge with egg wash and crimping as you would a pie crust (you can use a fork; I crimped like a pie crust with my fingers). Fold the remaining 2 open edges of pastry under the salmon fillet. Brush everything with the egg wash.
• Bake until the puff pastry is crisp and golden in color, 25 minutes. Let stand for about 8 minutes before slicing.
• For the dill sauce: Put the clam juice in a heavy saucepot and bring to a boil. Lower to a simmer and reduce to 1/2 cup. Add the Mexican crema and heavy cream and reduce to 1 cup. Add the flour and whisk while boiling until thickened. Add the dill and season with salt and pepper.
• Slice the salmon into 1 1/4 to 1 1/2-inch slices. Serve immediately with the dill sauce.

SALMON EGG-FRIED RICE

Steps:

• Mix the ginger, garlic, soy and vinegar, and set aside. Heat a large pan or wok and add 1 tbsp oil, the vegetables and salmon. Fry the salmon for 2 mins each side until it begins to turn opaque. Tip in the rice and stir, flaking the fish into large pieces, then move everything to the side of the pan.
• Add the remaining oil to the pan, crack in the eggs and stir to roughly scramble them. Once cooked, stir through the rice and pour over the soy marinade. Season and leave to bubble away for a few mins more, so that all the rice is coated in the sauce. Serve in bowls with hot sauce for drizzling.

SALMON WITH WILD RICE PILAF IN PUFF PASTRY

Steps:

• Boil wild rice and bay leaf in water for 45 minutes. Drain.
• Meanwhile, Melt butter in pan, saute mushrooms and onions until onions are soft and mushrooms release juices.
• Add white rice and saute about 2 more minutes.
• Add chicken broth and lemon juice, bring to boil.
• Reduce heat to low, cover and simmer 20 minutes.
• Mix drained wild rice with cooked rice pilaf and cool.
• Butter large baking sheet.
• Roll out each sheet of pastry to 12" square.
• Cut each sheet into 4 squares.
• Mound rice evenly onto 4 squares.
• Top each rice mound with salmon.
• Fold up and seal the corners of each filled square (the edges will not cover salmon).
• Place the remaining 4 squares on top of each of the 4 filled squares. Tuck corners under and pinch seams together.
• Save any remaining rice for another use.
• Cover and chill for 30 minutes.
• Brush with egg mixture and bake at 400 for 30 minutes.
• Serve with sauce.
• This makes 4 large servings. For smaller servings, cut the fish into 8 portions and fill each of 8 squares with rice and salmon. Pull up corners of each square and pinch the seams, completely enclosing and sealing the filling. Bake for only 20 minutes.
• For Sauce:.
• Combine whipping cream and bottled clam juice. Boil and reduce until thickend appx. 20 minutes.
• Stir in dijon and tarragon.

SALMON & LEMON RICE PASTRY PARCEL

Steps:

• Boil 2 of the eggs in a small pan of water for 8 mins. Cool under cold water, peel and quarter. In a large bowl, mix the rice, crème fraîche, parsley, capers, spring onions, salmon and peppers. Season well.
• On a lightly floured surface, divide the pastry into 2, then roll out each piece to a rectangle about 27 x 21cm, making one slightly larger than the other. Lay the smaller rectangle on a baking sheet and spoon the rice mix on top, leaving a small border around the edge. Nestle the egg quarters in the rice. Brush the pastry edge with a little beaten egg, then top with the remaining pastry and seal the edges well with a fork. Trim any excess pastry. Chill for 15 mins. Meanwhile, heat oven to 220C/200C fan/gas 7.
• Brush the parcel all over with beaten egg and make a small slit in the top. Bake for 25 mins until golden and hot. Serve in slices with new potatoes, if you like.

MINI SALMON & DILL PUFFS

Steps:

• In a food processor, pulse the salmon, soft cheese, dill and a little seasoning until just combined. Unroll a sheet of puff pastry and cut into 3 pieces lengthways. Divide the filling along the middle of each piece, brush borders with beaten egg, then fold up and seal.
• Cut each roll into 8-10 bite-size pieces, then place on a baking tray lined with baking parchment, cover with cling film and freeze. To serve, glaze with beaten egg and cook at 200C/180C fan/gas 6 for 25-30 mins until puffed and golden.

SALMON AND RICE WRAPPED IN PASTRY WITH DILL SAUCE

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.