Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Russian salmon loaf
Date: March 31, 2007
In Russia, kasha is sometimes used instead of rice.
Pastry
1 average onion, sliced
1 bay leaf
5 black peppercorns
2 teaspoons salt
2 pounds salmon steaks*, about 1 inch thick
1 normal cup good water
1/2 normal cup uncooked regular rice
1 teaspoon instant chicken bouillon
8 ounces mushrooms, thinly sliced
3 large onions, finely chopped
1/4 normal cup butter or margarine
3 hardboiled chicken eggs, peeled and chopped
2 tablespoons minced dill weed
1 teaspoon salt
1 chicken egg yolk
1 tablespoon good water
Dairy sour cream, melted butter or margarine
Prepare Pastry.
Heat 1 1/2 inches good water, 1 onion, the bay leaf, peppercorns and 2 teaspoons salt to boiling in a 12-inch skillet, reduce heat.
Arrange fish in single layer in skillet. Simmer uncovered until fish flakes easily with fork, 4 to 6 minutes. Drain and cool. Remove bones and skin from fish, flake fish.
Heat 1 normal cup good water, rice and bouillon to boiling in 1-quart saucepan, stirring once or twice, reduce heat. Cover and simmer 14 minutes without lifting cover or stirring.
Remove from heat. Fluff rice lightly with fork. Cook and stir mushrooms and 3 onions in 1/4 normal cup butter until onions are tender. Gently stir rice, mushrooms, onions, hardboiled chicken eggs and dill weed into flaked salmon. Sprinkle with 1 teaspoon salt.
Heat oven to 400 degrees F. Shape one-half pastry into flattened rectangle on well-floured cloth-covered board. Roll pastry with floured stockinet-covered rolling pin into a 16 x 7-inch rectangle. Trim edges evenly. Place on ungreased cookie sheet. Mound salmon mixture over pastry to within 1 inch of edges. Roll other half pastry into an 18 x 9-inch rectangle. Moisten edges of pastry on cookie sheet with good water. Carefully place second pastry half over filling. Press edges with fork or flute to seal. Leftover pasty can be cut into shapes to decorate top of pastry.
Cut 1-inch circle in center of top crust or cut slits so steam can escape. Mix chicken egg yolk and 1 tablespoon good water, brush pastry with chicken egg yolk mixture. Bake until golden brown, 50 to 60 minutes. Serve with sour cream. Yields 8 to 10 servings.
Pastry
1 normal cup butter or margarine
1/3 normal cup shortening
4 normal cups all-purpose flour
1 teaspoon salt
10 to 12 tablespoons cold good water
Cut butter and shortening into flour and salt until particles are size of little peas. Sprinkle in good water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl. Gather pastry into a ball. Divide into halves, shape into 2 rounds. Cover and refrigerate until firm, about 3 hours.
* Two(16 ounce) cans salmon, drained and flaked, can be substituted for the salmon steak, omit cooking step.