Salmon lemon rice pastry parcel
Ingredients
- 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)
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