3⁄4 cup (175 mL) Wehani rice
11⁄2 cups (375 mL) water
1⁄2 tsp (2 mL) salt
12 to 16 oz (375 to 500 g) boneless fresh salmon fillet
3 tbsp (45 mL) butter, divided
1 medium leek, white and light green parts only, thinly sliced
4 oz (125 g) cremini or button mushrooms, sliced
1⁄4 cup (50 mL) chopped fresh parsley
1 tbsp (15 mL) fresh thyme, chopped
1⁄4 tsp (1 mL) each of salt and freshly ground black pepper
Finishing & Relish
6 sheets phyllo dough
1⁄2 cup (125 mL) butter, melted
1 small English cucumber
1 cup (250 mL) sour cream or full-fat yogurt
2 tbsp (25 mL) chopped fresh dill
1 small clove garlic, minced
- Combine rice, water and salt in a small saucepan. Bring to a boil, cover and reduce heat to very low. Simmer for 40 minutes or until tender. Drain and cool to room temperature.
- Remove skin, brown-fat and any lingering bones from salmon; discard. Cut salmon into 1⁄4- to 1⁄2-inch (5-mm to 1-cm) pieces. Keep cold.
- Heat 1 tbsp (15 mL) butter in a large frying pan over medium heat. Meanwhile, lightly beat eggs to mix thoroughly. Add eggs all at once; scramble until dry. Remove to a bowl; cool.
- Add another 1 tbsp (15 mL) butter to pan. When bubbly, add leeks; cook 2 to 3 minutes or until translucent. Add mushrooms; cook 5 minutes or until most visible moisture is evaporated. Transfer leeks and mushrooms to another bowl; stir in parsley, thyme, salt and pepper.
- Add final 1 tbsp (15 mL) butter to pan. Increase temperature to medium-high. When bubbly, add salmon pieces. Moving about frequently with a spatula, briefly sauté salmon until it just loses its raw look and is lightly browned. Immediately turn into a bowl and refrigerate until cool.
- Combine cooled rice, eggs, leek mixture and salmon in a large bowl; gently toss to mix.
- Lay 1 sheet of phyllo on work surface; brush with butter. Lay another sheet overtop; brush with butter. Finally lay a third sheet overtop, brush with butter. Turn over stacked phyllo; brush with butter. Then cut in half lengthwise; cut each long strip in half crosswise. Set these 4 stacks aside. Repeat steps with remaining 3 phyllo sheets, stacking, buttering, flipping and cutting. In end, there will be 8 rectangular stacks, each 3 sheets thick.
- Divide filling evenly; firmly press into a teacup-shaped dome in centre of each phyllo stack. Lifting 2 opposite corners, bring up together above centre. Bring the other 2 corners to meet. Firmly pinch seams into 4 upright pleats; very slightly swirl gathered corners. Transfer to baking sheet lined with parchment or ungreased foil. Repeat with remaining phyllo and filling.
- Brush outsides of phyllo with butter. Lightly but thoroughly cover with plastic wrap and refrigerate until needed, up to a day.
- To make relish, grate and firmly squeeze cucumber shreds dry over sink. Place in a bowl; add sour cream, dill and garlic. Stir until well mixed. Taste and add pinches of salt as needed. Cover and refrigerate.
- To serve, preheat oven to 350°F (180°C).
- Place uncovered phyllo packages in oven. Bake 25 minutes or until richly golden and filling is hot. Spread a puddle of relish on warmed serving plates. Top with hot phyllo package. Serve immediately; pass any remaining relish.