SALMON, RICE AND EGG PIE

INGREDIENTS

• 80g long grain rice

• 500ml fish stock

• 3 eggs (hard boiled, chopped)

• 50g mushrooms (chopped)

• ¼ bunch parsley (chopped)

• ½ bunch dill (chopped)

• 1 bunch chives (chopped)

• ½ tsp black pepper (freshly ground) • 1 lemon (zest and juice)

• 1 egg (raw)

• 8 sheets filo pastry

• 80g baby spinach leaves

• 200g salmon fillet (skinless/boneless, cut into two slices horizontally)

• 1 egg (for glazing)

• Hollandaise sauce and green salad (optional, to serve)

METHOD

1 Preheat oven to 180C.

2 Cook rice in fish stock and place in bowl to cool.

3 Add chopped boiled eggs, mushrooms, herbs, pepper, lemon zest and juice. Combine with raw egg.

4 Lay out two pastry sheets on a lined baking tray; brush with olive oil and lay over two more pastry sheets. Top with half the spinach leaves, one salmon slice, all of the rice mix; then remaining salmon and spinach. Then layer on top the remaining sheets of filo, brushed with olive oil in between layers.

5 Crimp the pastry edges so that top layers join to the lower layers, and brush with egg.

6 Bake in the oven for about 25 minutes or until golden and cooked. Slice and serve hot.

– Recipes from Australian Eggs