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Salmon and Rice Stuffed Pastry with Dill Sauce

2 servings

Main Course

Elegant salmon-stuffed puffed pastry with creamy dill sauce for two.

Create a restaurant-like experience in your own home with this simple yet elegant dinner for two. Crispy puffed pastry stuffed with fresh salmon, rice, herbs and vegetables, topped with a silky, creamy dill sauce, presents a rewarding dish to savour.

Long Grain

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  • 1/2 lb (250 g) salmon fillet

  • 1/4 tsp (1 mL) each, salt and freshly cracked black pepper

  • 1/2 tsp (2 mL) extra virgin olive oil

  • 1 cup (250 mL) chopped cremini mushrooms

  • 1 cup (250 mL) chopped onion

  • 1 cup (250 mL) chopped, packed baby spinach

  • 1 tbsp (15 mL) chopped fresh dill

  • 1 cup (250 mL) cooked, U.S. long grain white rice

  • 1/2 lb (250 g) puff pastry, rolled into a 10-inch (25 cm) square, chilled

  • 1 egg, lightly beaten

  •   Coarse salt


  • 2 tsp (10 mL) butter

  • 1 shallot, thinly sliced

  • 1 clove garlic, peeled and sliced

  • 1/4 tsp (1 mL) each, salt and freshly cracked black pepper

  • 1/2 cup (125 mL) dry white wine

  • 1/2 cup (125 mL) cream

  • 1/4 cup (50 mL) whole milk

  • 2 tbsp (30 mL) chopped fresh dill


Step 1

  • Preheat oven to 400°F (200°C).

Step 2

  • Season salmon with salt and pepper.

  • In a large skillet, heat oil over medium-high heat.

  • Sear salmon on both sides, about 1 minute per side.

  • Remove from pan, place on plate and refrigerate until ready to use.

Step 3

  • In same skillet, add mushrooms and onions.

  • Cook until golden, about 4 minutes.

  • Add spinach, remove from heat and cook until spinach is wilted.

  • Sprinkle with dill and stir in rice.

Step 4

  • Arrange chilled pastry in the centre of a parchment-lined rimmed baking sheet.

  • Place half of the rice mixture in the middle third of the pastry.

  • Top with chilled salmon.

  • Cover with remaining rice mixture.

  • Fold one side of pastry over salmon.

  • Fold over remaining side of pastry to enclose salmon.

  • Fold ends of pastry underneath salmon.

  • Cut vents in top of pastry.

  • Brush with egg and sprinkle with salt.

Step 5

  • Bake in the centre of the oven until pastry is puffed and golden, about 20 minutes.

  • Let cool 10 minutes before slicing.

Step 6

  • Meanwhile, in a medium saucepan, melt butter over medium-high heat.

  • Add shallots and cook until tender, but not browned, about 5 minutes.

  • Stir in garlic, salt and pepper and cook one minute.

  • Pour in wine and cook until almost evaporated.

  • Pour in cream, milk and dill.

  • Whisking until combined.

  • Keep warm until ready to serve.

  • Slice salmon pastry in half and top with warm dill sauce.

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