Recipe

Salmon, silver beet and rice pie

Jun 30, 1975 2:00pm
  • 1 hr 10 mins cooking
  • Serves 6
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Ingredients

Salmon, silver beet and rice pie
  • 1/4 cup (60ml) olive oil
  • 1 large brown onion (200g), chopped finely
  • 1 1/2 cup (300g) jasmine rice
  • 2 1/4 cup (560ml) water
  • 2 eggs
  • 1 kilogram silver beet, trimmed
  • 500 gram skinless salmon fillet
  • 2 cloves garlic, crushed
  • 1/3 cup (80ml) thickened (heavy) cream
  • salt and pepper, to taste
  • 1 sheet puff pastry

Method

Salmon, silver beet and rice pie
  • 1
    Heat 2 tablespoons of the oil in medium saucepan; cook onion, stirring, until soft. Add rice; stir to coat in onion mixture. Add the water; bring to the boil.
  • 2
    Reduce heat to medium-low; cook, covered, about 13 minutes or until water is absorbed and rice is tender. Transfer rice mixture to baking-paper-lined oven tray to cool.
  • 3
    Meanwhile, boil eggs in small saucepan of water for 6 minutes. Drain; rinse under cold water. Shell and halve eggs.
  • 4
    Preheat oven to 220°C/425°F. Grease shallow 1.25-litre (5-cup) square ovenproof dish.
  • 5
    Heat large frying pan; cook silver beet, stirring, until wilted. Remove from pan. When cool enough to handle, squeeze excess liquid from silver beet; chop coarsely.
  • 6
    Season salmon. Heat remaining oil in same pan; cook salmon on both sides until browned. Remove from pan. Add silver beet and garlic to same pan; cook, stirring, until fragrant. Stir in cream; season to taste.
  • 7
    Spread half the rice in dish; cover with half the silver beet. Top with salmon; place eggs along centre of salmon, cover with remaining silver beet to form a slight dome; cover with remaining rice.
  • 8
    Cut pastry to fit dish; cover with pastry, tucking edges inside dish. Bake, uncovered, about 30 minutes or until browned lightly.

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