Name: Salmon, Egg and Rice Pie
Prep time: 20 min
Cook time: 45 min
Ingredients: 2 cups fish stock; 80g long grain rice; 3 eggs (hard boiled and roughly chopped); 50g Mushrooms (chopped); 1/2 cup finely chopped dill; 1/4 bunch chopped flat leaf parsley; 1 bunch chives, chopped; 1/2 tsp freshly ground black pepper; Zest and juice of a lemon; 2 eggs; 8 sheets filo pastry; 80g baby spinach leaves; 1 x 200g skinless boneless salmon fillets, cut into two slices horizontally

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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.

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.

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