Salmon Box

By the RecipeCafe Archives

Ingredients

• 1 Steamed white rice, enough to line and cover a 9 x 5-inch (23 x 13 cm) loaf pan (approximately 3 cups / 555 g cooked)
• 1 Unsalted butter, for greasing the pan (approximately 1 tsp / 5 g)
• 1 Cold boiled salmon, flaked (approximately 1 1/2 cups / 225 g)
• 1 Salt, to taste
• 1 Black pepper, to taste
• 1 Freshly grated nutmeg, a slight grating (approximately 1/8 tsp / 0.3 g)
• 1 Egg Sauce II, for serving (prepared separately per Farmer)

Instructions

1. 1. Lightly butter a 9 x 5-inch (23 x 13 cm) loaf pan (bread pan) on the bottom and sides.
2. 2. Line the bottom and sides of the prepared pan with a layer of warm steamed rice, pressing gently to form an even shell approximately 3/4 inch (2 cm) thick.
3. 3. Season the flaked cold boiled salmon with salt, pepper, and a slight grating of nutmeg, then fill the rice-lined cavity with the seasoned salmon.
4. 4. Cover the top of the salmon filling with a layer of steamed rice, pressing lightly to enclose the filling completely.
5. 5. Place the pan in a steamer over boiling water (technique: steaming — cooking in enclosed moist heat above, not in, simmering liquid) and steam for 55 to 65 minutes, until the rice shell is firm and holds its shape when the pan is pressed gently at the top and an instant-read thermometer inserted through the rice into the centre reads at least 165°F (74°C).
6. 6. Remove the pan from the steamer and allow it to rest for 2 to 3 minutes. Run a thin spatula around the edges, then invert the loaf onto a warmed serving platter. The loaf should release cleanly and hold its form.
7. 7. Pour Egg Sauce II around the base of the unmoulded loaf and serve immediately.