Ingredients

Ingredients For the pastry

• 550g/1lb 3½oz puff pastry, at room temperature

• flour, for dusting

For the salmon

• 55g/2oz unsalted butter

• 3 large shallots

• 450g/1lb chestnut mushrooms, sliced

• 675g/1lb 8oz salmon fillet, skinned and sliced into 4cm/1½in slices

• 1 lemon, juice only

• 1 large bunch fresh dill

• 1 tbsp olive oil

• salt and freshly ground black pepper

• 170g/6oz basmati and wild rice packet mix, cooked according to packet instructions, rinsed and cooled

• splash white wine

• 1 large free-range egg, beaten

• pinch of salt

For the soured cream

• 200ml/7fl oz double cream

• ½ lemon, juice only

• freshly ground black pepper

Description

Recipe Uses 550g/1lb 3½oz Puff Pastry, At Room Temperature, Flour, For Dusting, 55g/2oz Unsalted Butter, 3 Large Shallots, 450g/1lb Chestnut...

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