This can be a pantry go-to meal when you keep some of the simple components in your pantry dry storage and freezer or fridge. Dry storage: rice, mushrooms, canned salmon; freezer storage: salmon, spinach; fridge: spinach, sour cream and or other vegetables.


  • 1 cup long grain rice, white or brown, cooked in seasoning of choice
  • 15 ounces canned salmon, red or use previously cooked fresh poached salmon
  • to taste—salt, pepper, coriander
  • mushrooms, chopped, sautéed
  • shallots, fine chopped, sautéed
  • EVOO, as needed for sautéing
  • ½ large onion, chopped
  • 2 cups fresh spinach or 1 cup frozen
  • ½ cup sour cream or béchamel
  • 2 eggs, hard cooked
  • 1 pkg of puff pastry dough
  • egg wash as needed for dough
  • For serving (optional) 1 bunch fresh watercress and/or hollandaise sauce


To cook rice, place 2 cups water in pot with 1 teaspoon of salt, and or 1 teaspoon seasoning of choice. Add rice and 1 teaspoons butter or EVOO. Bring to simmer and drop heat to maintain simmer. Cover and time 12 minutes.

Meantime, sauté mushrooms and shallots until most of the liquid is evaporated. Add rice and sour cream. Blend and set aside.

Sauté onion. When translucent, add spinach just until wilted, 1-2 minutes. Remove from heat

and set aside.

Peel and slice eggs.

Flake salmon.

TO ASSEMBLE: Traditionally this is served as a loaf shape. Lay out one piece of dough on

floured surface. Roll into rectangle. Place onto sheet pan. Add layers of filling as follows: rice,

salmon, spinach, egg; and repeat rice salmon, spinach, egg. Brush perimeter of dough with

water. Place top layer of dough over filling and trim to fit over filling and roll up bottom dough

to seal in filling. Make holes in dough for steam vent. Brush with egg wash. Chill in refrigerator

for 30 minutes before baking, as dough should be cold.

Bake 400F oven for 30 minutes. Cool slightly before cutting. Cut into slices. Serve with fresh hollandaise or béchamel and a fresh watercress salad if desired.


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