Prep 40 mins • Cook 50 mins • Serves 4.
Prep 40 mins • Cook 50 mins • Serves 4.
• 20 g butter • 1 leek, finely sliced • 1 tsp sweet paprika • 1 cup cooked basmati rice • 2 eggs, boiled and peeled • 1 extra egg, beaten.
• ¼ cup dill, chopped • 1 lemon, grated zest plus 1 tbsp juice • 800 g skinless salmon, fillet, pin boned.
• natural yoghurt, to serve Rough Puff PastRY • 2¾ cups plain flour • 250 g butter, grated • / 1 3 cup chilled water.
1 In a frying pan, melt butter on medium. Saute leek, 6- 8 mins, until tender. Stir in paprika and cook 1 min. Remove from heat. Mix in rice, cooked eggs, herbs, zest and juice. Season to taste.
2 Rough puff pastry sift flour into a bowl. Rub in butter until almost combined. Add water and mix to a streaky dough. Roll out, on a floured board, to a 20 x 50 cm rectangle. Fold into thirds. Give a quarter turn and roll again. Repeat twice, divide dough into two-third and one-third portions. Wrap separately in plastic wrap and chill 30 mins.
3 Preheat oven to very hot 220 c.
4 On a sheet of baking paper, roll out smaller pastry piece to a 20 x 30 cm rectangle (to fit salmon with a 4-cm border). Transfer to an oven tray. Place salmon lengthways down centre of pastry. Top evenly with rice mixture. Brush edges lightly with extra egg.
5 Roll out remaining pastry, large enough to cover salmon. Place over salmon, trimming edges and leaving a 2-cm border. Press edges together to seal and fold over to create a border. Score slits across top of pie. Brush with remaining egg.
6 Bake 35 to 40 mins until pastry is crisp and golden. Cool 5 mins. Serve in slices with yoghurt. If liked, accompany with mixed vegetables or salad.
