2 Large salmon portions (skinless)
2 Tbsp Olive oil
1 Tbsp Smoked paprika
1 Tbsp Crushed garlic
150g Button mushrooms (sliced)
2 Tbsp Fresh dill (chopped)
1 Small red capsicum (seeded and sliced)
1 Yellow capsicum (seeded and sliced)
1 Spanish onion (sliced)
4 Boiled eggs (chopped)
2 Eggs beaten (for egg wash)
80 Mls Thin cream
4 Sheets puff pastry
Salt and pepper to season
Pre heat oven to 160c, place salmon onto a nonstick oven tray and season with salt n pepper. Bake in the oven 8 to 10 minutes once cooked allow to cool. (Remember not to overcook the salmon it should be slightly raw through the center.
In a pan on a medium heat place oil, onions, garlic, mushrooms, capsicums and sauté for 2 minutes. Once cooked place mix into a large bowl and allow to cool slightly. Then add in the rice, dill, cream, eggs, season with salt n pepper mix well.
Lay out one sheet of pastry with the plastic facing downwards. In the center of the pastry place some of rice mixture allowing 2cm from the top and the bottom, but allow 4cm on the left and the right. Now break the salmon into small chunks and place along the top of the rice mixture.
To form the pie fold left side of pastry over the salmon and peel back the plastic, then do same with the right side. To finish use a fork or spoon and press on each end creating a decorative look, score the top of your pie gently with a knife and brush it with egg wash.