Salmon and Mustard Pie
- 225g Tilda Easy Cook Long Grain Rice
- 500g puff pastry
- 3 large eggs, beaten
- 300ml double cream
- 1kg salmon, fresh, skinned and filleted
- 100g butter, melted
- 3 tsp chives
- 3 tbs wholegrain mustard
- 2 tbs fresh dill
- 8 eggs, hard boiled, shelled and sliced
- Salt and pepper, to season
- Egg, beaten, to glaze
- Roll out one third of the puff pastry to make a circle about 30cm/12″ in diameter, place on a wetted baking tray and prick all over.
- Cook rice according to the instructions, drain and stir in the eggs, cream and season gently.
- Slice the salmon into 1 inch thick slices and spread with the melted butter and wholegrain mustard. Chop the chives and fresh dill and sprinkle over the salmon. Season generously.
- Spread one third of the rice mixture over the base of the pastry. Lay the salmon slices on top of this rice then cover with the sliced hardboiled egg. Top with the remaining rice mixture.
- Roll out the remaining pastry to a circle large enough to cover the filling. Lift onto the pie, seal and crimp the edges.
- Make a couple of holes in the pastry to allow steam to escape and decorate with any left over pastry.
- Brush with beaten egg and bake in the oven for 10 minutes at 220°C/425°F/Gas Mark Then reduce the temperature to 180°C/350°F/Gas Mark 4 for a further 50 minutes or until the pastry is cooked through.
- Serve warm or slightly chilled.