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Post by grannyjanny on Nov 9, 2006 21:08:16 GMT
SALMON PUFF.
1 tall tin salmon (red or pink).
2 hard boiled eggs.
2ozs dry weight rice.
2tbs tomato ketchup.
1tsp dried basil.
2ozs butter.
1lge pack puff pastry.
Cook & drain rice.
Remove skin & bones from salmon & make into chunks.
Chop eggs.
Melt margarine & add the other ingredients to. Give it a good mix.
Roll out the pastry into a largish rectangle (not quite as long as baking sheet) & rest in the fridge for approx 30mins.
Place the rectangle on a piece of baking parchment on a baking tray.
Moisten the edges with an egg wash & spread the mix down the centre. Bring the 2 edges together in the centre & seal, then seal the ends. ( After I have sealed the ends I use a sharp knife & bash them).
Pre heat the oven to 190degs (fan oven) & bake for approx 40mins. Check after about 30mins & if it is starting to brown put a piece of foil over for the remaining time.
Egg wash all over & make about 6 slits on either side.
Delicious hot or cold.
Janet.
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