Salmon & Asparagus Plaits With Dill Sauce. This flavoursome dish is sure to become a family favourite.
100g (1⁄2 cup) basmati rice, rinsed
200ml fish stock
2 tbsp olive oil
1 leek, pale section only, sliced
2 garlic cloves, chopped
200g mushrooms, sliced
2 tbsp white wine
1⁄4 cup chopped dill
2 spring onions, sliced
1 lemon, juice and finely grated zest
2 x 200g portions of salmon, skinned, boned
2 ready-made frozen puff pastry sheets
1 bunch asparagus, trimmed
1 egg, lightly beaten
Green salad, dill sprig and lemon wedges, to serve (optional)
2⁄3 cup mayonnaise
2⁄3 cup sour cream
1 spring onion, sliced
2 tbsp chopped dill
2 tsp lemon juice
Place rice into a medium saucepan. Pour in fish stock, cover and bring to the boil over medium heat. Reduce heat to low and simmer for 10 minutes, or until liquid is absorbed and rice is cooked. Remove from heat.
Meanwhile, heat butter and olive oil in a medium- sized frying pan over medium heat. Cook leek, garlic and mushrooms for 6-8 minutes or until golden, then transfer to a bowl. Gently fold the leek, garlic and mushroom mixture into the rice mixture once it has cooled. Pour wine into frying pan and cook for a further 2-3 minutes. Add rice, then remove from heat and allow to cool slightly before adding dill, spring onions, lemon juice and zest. Season to taste with salt and pepper.
Preheat oven to 200°C. Grease and line 1 large baking tray. Defrost puff pastry sheets for 10 minutes or until just softened. To assemble plaits, place rice mixture along the centre of the 2 pastry sheets, keeping an edge allowance of 2cm at the top and 5-6cm at the sides. Slice each salmon portion in half to make 2 thinner portions, then place the 2 pieces end-to-end on top of the rice with asparagus spears.
Using a sharp knife, slice the sides of the pastry into 2cm-wide strips. Brush the strips with egg and fold over the filling in a slight criss-cross pattern to enclose. This
will form a plait effect. Glaze top and sides with egg and bake for 35-40 minutes or until golden brown. Meanwhile, combine all the ingredients of the dill sauce into a small bowl. Season with salt and pepper and stir well to combine.
To serve, slice the tarts in half and accompany with dill sauce and lemon wedges. Garnish with a sprig of dill if desired. Delicious served with a fresh green salad.
The completed plait can be made a few hours in advance. Simply store it in the fridge until it‘s time to bake.