Salmon Wellington with Maple Basmati Rice

For the salmon Wellington

• 5 eggs
• 20 g butter
• 2 tbsp pure Canadian maple syrup (preferably golden colour for its delicate flavour)
• salt and pepper, to taste salt and pepper, to taste
• 400 g cooked rice
• 500 g spinach
• 2 sheets of pastry (24 cm x 40 cm)
• 500 g (half side) of salmon

For the basmati rice

• 50 g butter
• 1 tsp cumin
• 1 tsp coriander
• 2 tbsp pure Canadian maple syrup
• 1 tsp cardamom
• 400 g cooked basmati rice (or as per rice quantity above)
• stock or water, as needed
• 1 star anise
• 1 bay leaf
• 1 cinnamon stick

Salmon Wellington

1. Hard boil 4 eggs for 6 minutes, refresh in iced water, peel, and slice. Set aside.
2. Blanch spinach in salted boiling water for 10 seconds, refresh in iced water, then lay leaves on a dry cloth tray to soak moisture.
3. Preheat oven to 200ºC fan.
4. Melt butter in frying pan, add maple syrup and salmon, season with salt and pepper, seal on each side.
5. Roll out pastry sheets and place one on a baking tray lined with parchment.
6. Layer cooked rice in the middle of the pastry, place salmon on rice leaving 2 cm edges clear, add second rice layer, spinach, and sliced egg.
7. Cover with second pastry sheet, seal edges, score with back of knife, brush with egg wash.
8. Bake 10 minutes, reduce heat to 180ºC fan, bake 20–25 minutes longer. Rest 10 minutes before slicing and serving.

Maple Basmati Rice

1. Heat butter, cumin, coriander, maple syrup, and cardamom in a large pan for 6–8 minutes until golden.
2. Stir in rice, add stock/water, star anise, bay leaf, cinnamon stick. Cover and cook.
3. Drain rice, set aside, and cool.

To serve

1. Serve a generous slice of salmon Wellington with chive butter sauce or dill crème fraîche. The dish can be served warm or cold.