HERE FISHY FISHY…………

This recipe comes from the kitchen of our good friend Blaze. Blaze is a great cook.

This recipe is one of her favorites. She serves this dish all year, not just on Shavuot.

Please note: This recipe is made in advance and frozen. It is then cooked when frozen.
cup butter
2 large onions chopped
1 lb mushrooms chopped
1 cups brown rice cooked in parve chicken soup
cup toasted slivered almonds
2 lbs poached salmon flaked
2 tbs raisins
2 tbs lemon juice
salt & pepper
2 packages puff pastry thawed
2 tinfoil lasagna size pans
2 egg yolks lightly broken with a little water to glaze
1) cook 1 cups brown rice according to package directions substituting parve
(mock ) chicken soup for water.
2) poach salmon and let cool to flake
3) Melt butter – add onion and cook until soft. Add mushrooms and cook until
soft and liquid evaporated
4) Put onion & mushrooms in a large bowl with rice, almonds, salmon, raisins
and lemon juice. season with salt & pepper. mix well with spoon.
5) place 4 squares of pastry dough in each tinfoil lasagna size pan (seam edges). Place half of salmon & rice mixture in each pan. place 4 more squares of pastry dough on top of each. Fold over and seal edges.
6) Cover each tray with tinfoil and freeze.
7) When ready to cook, uncover and brush with egg/water mixture to glaze
8) Bake frozen (uncovered) in a hot oven 425 for 30 minutes.
Reduce heat to 350 and bake 40 – 50 minutes till golden brown.
Each tray serves 8.
I find this a wonderful dish to make once and then have the 2 trays to serve at different times.