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Salmon and Mushroom Rice Pastry Roll


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  • 1 T olive oil
  • 1 T each chopped fresh dill and parsley
  • 1 tsp grated lemon rind
  • 1 clove garlic, minced
  • ¼ tsp each salt and pepper
  • 1 piece centre cut (1 ½ lbs) Atlantic salmon fillet, skinned
  • Rice FIlling
  • 2 Tbsp olive oil
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 227g sliced cremini mushrooms
  • ¾ c long grain rice
  • 1 ¼ c chicken broth
  • ½ c half and half
  • 2 T chopped dill and parsley
  • 1 pkg 500g puff pastry


Servings 8


Step 1

In a small bowl, combine oil, dill, parsley, lemon rind, garlic, salt and pepper. Spread mixture on both sides of salmon. Cover and refrigerate. In a large skillet, heat oil over medium-high heat and cook onion, mushrooms and garlic for about 8 minutes or until no liquid remains. Add rice, broth and cream; bring to a boil. Cover and cook on low for 15 minutes or until no liquid remains. Stir in dill and parsley; cover and let stand for 5 minutes. Let cool. Roll out puff pastry to a 17 by 13 inch rectangle. Spread rice mixture along the center of pastry leaving about 4 inches of pastry on long sides and 2 inched on short sides. Place refrigerated salmon on top. Fold over short ends of pastry and then longer sides to cover and pinch seam. Place seam side down on parchment paper lined baking sheet. Bake in 425 oven for about 30 minutes or until puff pastry is golden brown and puffed slightly.

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