Knob of butter
1 tbsp olive oil
1 large onion, finely chopped
150g chestnut mushrooms, chopped
1 tsp ground turmeric
100g freshly cooked basmati rice
Bunch of fresh dill, chopped
Bunch of fresh parsley, chopped
1 tbsp capers, rinsed and chopped
Zest of 1 lemon
2 large free-range eggs, hard-boiled and chopped, plus 1 beaten free-range egg, for glazing
Plain flour, for dusting
2 x 500g packs fresh puff pastry
800g piece salmon tail fillet
1. Heat the butter and oil in a pan over a low heat and cook the onion for 5-6 minutes. Add the mushrooms and cook for 5-8 minutes. Stir in the turmeric and cook for 1 minute, then add the rice, herbs, capers, zest and chopped egg. Season and cool.
2. On a floured board, roll out 1 piece of pastry to pound coin-thickness and trim to a 30cm x 20cm rectangle. Put on a large baking sheet and place the salmon on the pastry. Season, then arrange the rice mixture on top. Brush the pastry edges with beaten egg. Roll out the remaining pastry, so it will generously cover the salmon, and lay over the top. Trim, leaving a 2cm border, and press the pastry together to seal. Use any pastry trimmings to decorate the top. 3. To eat now, preheat the oven to 200°C/fan180°C/gas 6 and bake for 35-40 minutes. To freeze, wrap cling film around the pie and baking sheet and freeze for up to 3 months. To serve, preheat the oven to 180°C/fan160°C/gas 4. Bake from frozen for 1 hour 5 minutes. Turn the oven to 220°C/fan200°C/gas 7 and cook for a further 10 minutes, until it is cooked.
- Russian fish pie: a relatively light, crisp Chardonnay, in the form of a Chablis, is an elegant but full-flavoured match for the salmon.