SALMON COULIBAIC

INGREDIENTS

3 eggs

50g butter

700g lightly smoked

salmon fillets, skinned

2 x 350g puff pastry

2 x 350g puff pastry blocks

For the rice:

1 onion, finely chopped

150g button

mushrooms, sliced

175g basmati rice, rinsed

400ml vegetable stock

3 tbsp finely chopped dill

3 tbsp finely

3 tbsp finely chopped parsley

Zest 1 lemon

METHOD

1. Beat one of the eggs and set aside. Place the other eggs in boiling water and simmer for 8 minutes. Lift into iced water to cool. Peel, slice and set to one side. Heat half the butter in a large frying pan, add the salmon and cook for 2 minutes on each side. You don’t need to cook them through, you just need to get a nice colour. Set to one side.

2. For the rice, heat the remaining butter in a saucepan, add the onion and cook for 10 minutes until tender. Add the mushrooms and cook until golden. Add the rice and stock, bring to the boil, cover and simmer for 10 minutes. Add the herbs and lemon zest and check the seasoning.

3. Roll out the first block of pastry into a rectangle measuring 25cm x 40cm. Place on an oiled baking sheet. Roll the other block out to 35cm x 50cm. Chill both sheets for 30 minutes. Spoon half the rice over the smaller rectangle, leaving a 5cm rim all the way round. Arrange the salmon fillets on top, add the eggs and finish with the remaining rice.

4. Brush the pastry rim with beaten egg and lay the other sheet on top. Press the pastry together firmly to seal. Trim to give rounded edges. Carefully score scale patterns over the top and brush with the beaten egg. Preheat the oven to 200°C/180°C fan assisted/Gas 6 and bake for 40 minutes until golden. Allow to stand for 10 minutes before slicing.