Salmon & lemon rice pastry parcel

Posh budget recipe for 6 people, takes only 30 mins; recipe has medium egg, basmati rice, creme fraiche, parsley, caper, spring onion, salmon fillet, red pepper, plain flour, puff pastry and new potato.

Salmon & lemon rice pastry parcel

Salmon & lemon rice pastry parcel

Recipe by Chef Soomro Course: Posh budget


Prep time

20 mins


  • Red Pepper: 100g ready-roasted red pepper from a jar, drained and chopped
  • Spring Onion: 4 spring onions, sliced
  • Parsley: small bunch parsley, chopped
  • Creme Fraiche: 3 tbsp low-fat creme fraiche
  • New Potato: new potato, to serve (optional)
  • Salmon Fillet: 3 hot-smoked salmon fillets (about 225g/8oz), skin removed, flaked
  • Plain Flour: plain flour, for dusting
  • Caper: 1 1/2 tbsp caper, rinsed and chopped
  • Basmati Rice: 250g pack ready-cooked lemon basmati rice (we used Tilda)
  • Medium Egg: 3 medium eggs, 1 lightly whisked
  • Puff Pastry: 500g pack all-butter puff pastry


  1. 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, creme fraiche, parsley, capers, spring onions, salmon and peppers. Season well.
  2. 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.
  3. 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.