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Salmon & lemon rice pastry parcel

Salmon & lemon rice pastry parcel

A star rating of 4.8 out of 5.6 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus chilling
  • More effort
  • Serves 6

Throw a whole new spin on fish pie with this flaky puff pastry bake - filled with capers, basmati and red peppers too

  • Freezable
Nutrition: per serving
low insalt1.5g


  • 3 medium eggs , 1 lightly whisked
  • 250g pack ready-cooked lemon basmati rice (we used Tilda)
  • 3 tbsp low-fat crème fraîche
  • small bunch parsley , chopped
  • 1 ½ tbsp caper , rinsed and chopped
  • 4 spring onions , sliced
  • 3 hot-smoked salmon fillets (about 225g/8oz), skin removed, flaked
  • 100g ready-roasted red pepper from a jar, drained and chopped
  • plain flour , for dusting
  • 500g pack all-butter puff pastry
  • new potato , to serve (optional)


  • STEP 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, crème fraîche, parsley, capers, spring onions, salmon and peppers. Season well.

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, September 2012

Goes well with


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A star rating of 4.8 out of 5.6 ratings

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