1 x 200g skinless boneless salmon fillets, cut into two slices horizontally
Method
Preheat oven to 180°C/ 160°C (fan forced) and line a baking tray with baking paper
Combine rice and fish stock in a saucepan and cook 10-12 minutes or until tender. Spoon into a bowl to cool completely
Add chopped hard boiled eggs, mushrooms, all chopped herbs, black pepper, lemon zest and juice and mix well. Stir through one egg
Lay out two pastry sheets and top with half the spinach leaves, then one salmon slice, all of the rice mix, then remaining salmon, spinach and pastry sheet
Crimp the edges of the pastry and brush with remaining beaten egg, Bake in the oven for about 25 minutes or until golden and cooked. Slice and serve hot
Tips & Hints
Hard-boiled eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell.
