Ingredients 25 g butter
½ small shallot, chopped
About ½ cooked rice
¾ tbsp chopped dill
½ tbsp lemon juice
About 3 sheets puff pastry, thawed
250 g salmon, no skin, cut into 5 cm pieces
1 - 2 hard boiled eggs, chopped
Beaten egg for glazing
Preheat the oven to 200°/180° fan forced.
Melt the butter in a pan and add the onion and cook gently for about 10 minutes or until soft.
Stir in the cooked rice.
Add the dill, lemon juice and some salt and pepper
Put the pastry on some baking paper on an oven tray and arrange the rice mixture over half of the pastry leaving a big border.
Add the salmon pieces on top of the rice mixture.
Scatter the hard-boiled eggs in between the salmon.
Brush the edges of the pastry with the beaten egg and fold it over enclosing it totally. If there are spaces, simply get some pieces of pastry and put the egg wash over them and cover the spaces.
Pierce a few times with a skewer.
Brush with the beaten egg.
Put in the oven for about 35 minutes checking that it does not burn. If it looks like it is burning, put some foil over it for the last few minutes.