This delightful Nordic dish – called Laxpirog in Sweden and Lohipiirakka in Finland – can be made using fresh or smoked salmon. Either way, it’s simply scrumptious. It makes a complete nutritious meal if paired with a green vegetable, like spinach or green beans.
Ingredients:
(for 4 people)
- 160 g. long-grain brown rice
- 400 ml. water
- 250 g. smoked salmon (or 350 g. of fresh salmon, steamed or boiled)
- 1 sheet of puff pastry
- 150 ml. heavy whipping cream
- 1 lemon
- 1 egg
- 1 Tbsp. of milk
- 1 tsp. of white pepper
Combine rice and water in a pot, stir, bring to full boil, cover with a lid, reduce heat and simmer for 20-25 minutes, until all water gets absorbed.
Wash the lemon, zest the rind and set aside. While the rice is still warm, add the cream, the white pepper and lemon zest to it, and stir well. Let the rice cool completely.
Preheat the oven to 400F and line a baking sheet with parchment paper.
On a floured surface, roll the puff pastry sheet into a 15” x 15” square. Spread the rice mixture evenly on the puff pastry, leaving a 1-inch edge of pastry all around.
Add the salmon pieces over the rice (see picture)
Make the egg wash by cracking the egg into a small bowl, adding the milk and mixing with a fork.
Brush the empty edge of pastry with the egg wash. It will help to seal the pastry.
Fold the pastry edge over the rice/salmon, brush the empty edge of pastry with the egg wash, and carefully shape into a roll.
Transfer the roll onto the baking sheet, brush with egg wash and bake for 40-45 minutes, until golden brown.
Let your salmon pasty cool down for a few minutes before cutting it.
Tip: if you are using smoked salmon, do not add any salt because the fish itself is very salty.
