Refine Search by:

Main: Spinach Parcels of Tasmanian Salmon Pilaf with a Lemon-Scented Cream Sauce

Serves 10


  • 100g Australian Butter
  • 1kg Tasmanian Salmon fillet, cut into 100g portions
  • 4 (120g) spring onions , finely chopped
  • 30g finely chopped parsley
  • 10g snipped chives
  • 10g finely chopped dill
  • 200g basmati rice
  • 375ml fish stock
  • 5g salt
  • 200g Australian Creamed Cottage Cheese
  • grated zest 1 lemon
  • 40ml lemon juice
  • salt and pepper, to taste
  • 250g large spinach leaves (approx 60 leaves), blanched, stems removed
  • Lemon-Scented Cream Sauce
  • 500ml Australian Pure Cream
  • grated zest 2 lemons, extra
  • 30ml lemon juice
  • 12g snipped chives
  • 12g finely chopped dill
  • 12g Dijon mustard
  • salt and pepper, to taste
  • lemon wedges and caperberries, for serving
Download Recipe (PDF)


  1. Melt 40g butter in a large frypan and seal salmon on both sides. Remove and allow to cool. Melt remaining butter and saute onions and herbs. Add rice and toss to coat in butter mixture. Add stock and salt, bring to the boil, reduce heat, cover and simmer over low heat for 20 minutes. Add creamed cottage cheese, lemon and seasonings. Allow to cool. Lay out 10 pieces of plastic wrap. Arrange approximately 6 spinach leaves on each, overlapping where necessary, to form 20cm x 20cm squares. Divide salmon portions and pilaf evenly between spinach squares. Enclose in spinach leaves and the outer layer of plastic wrap to form parcels. Refrigerate until required.
  2. Lemon-Scented Cream Sauce
  3. Combine all ingredients in a heavy-based saucepan and whisk over low heat until smooth and glossy.
  4. For each serving, remove plastic wrap from a salmon parcel and steam for 4-5 minutes to heat through. Serve with 50ml Lemon-Scented Cream Sauce, garnish with lemon wedges and caperberries.

Tips / Handy Hints

A compact and flavour-packed parcel complimented by a smooth herb sauce.


Join the discussion
RSS Feed