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  • Cenchan

  on Jun. 29, 2010 at 9:10 PM

  This recipe.

  I made a small change to it since I was using uncooked salmon (recipe doesn't say to use canned or fresh). I deboned and skinned the salmon as said, but I also cubed it up and put it in a bowl. I added a dash or two of ground ginger (ginger helps battle the fishy taste and my salmon definitely smelled like the stream they came from!) as well as the dill and the white wine -- let it marinade in that while I sauteed the onions and mushrooms (then later added that to it) while waiting for the rice to cook.

  If I could re-do this, I would have divided the dough and filling and made 2 loafs instead of one large one.

  But it turned out great! Tastes very good. Not super fishy tasting and very filling! I took the triangle trimmings and made the fish to go on top. :)
  

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