HOW TO PERFECT YOUR SALMON COULIBIACS

■ 50g butter, plus extra, to cook

■ 2 eschalots, finely chopped

■ 250g button mushrooms, thinly sliced

■ 150g (3/4 cup) white longgrain rice

■ 2 hard-boiled eggs, finely chopped

■ 200ml creme fraiche

■ 2 tablespoons chopped flatleaf parsley

■ Zest and juice of 2 lemons

■ 2 x 375g packets frozen block puff pastry, thawed

■ 3 x 200g pieces salmon fillet, skinned, halved widthwise

■ 1 egg, lightly beaten

■ 2 tablespoons capers

■ Salad, (see notes) to serve For crepes, whisk all ingredients and a pinch of salt to a smooth batter. Set aside for 15 minutes. Melt a little extra butter in a 17cm non-stick frying pan over medium heat. Cook 60ml (1/4 cup) batter for 30 seconds each side or until light brown. Repeat with remaining batter to make 6 crepes. Set aside.

Heat butter in a small pan over medium heat and cook eschalots for 5 minutes. Add mushrooms and cook for a further 5 minutes. Set aside.

Cook rice in boiling salted water until just tender; drain well, then return to pan and cool. Stir in chopped eggs and half each of creme fraiche, parsley, lemon zest and juice.

Preheat oven to 180C. Roll out pastry on a lightly floured surface to 3mm thick, then cut out rounds 2cm wider than tops of 6 x 250ml (1 cup) heatproof bowls. Line each bowl with a crepe, fill with rice mixture, then mushroom mixture and a piece of salmon. Brush pastry rounds with egg and place, egg-side down, over salmon, pressing edges onto bowls. Brush tops with egg and bake for 25 minutes or until puffed and golden.