- 1 cup (150g) cooked white rice
- 1 green onion (scallion), sliced thinly
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 3 hard-boiled eggs, chopped coarsely
- 2 tablespoons mayonnaise
- 1½ tablespoons finely chopped fresh dill
- 2 teaspoons finely grated lemon rind
- 1 whole skinless side/fillet of salmon or ocean trout (900g), pin-boned (see tips)
- 445 grams packet sour cream shortcrust pastry, thawed following packet directions (see tips)
- 1 egg, beaten lightly
- 1Combine rice, onion and parsley in a small bowl; season to taste. Combine chopped egg, mayonnaise, dill and rind in a small bowl.
- 2Trim salmon from the thickest end into a rectangle, 24cm (9½ inches) long, cutting off the thinner end. Cut the thinner end in half lengthways, then lay these over the thinner edge to even out the thickness of the salmon.
- 3Unroll pastry; cut a 25cm x 27cm rectangle from pastry for the top. Place cut piece of pastry onto a lightly floured sheet of baking paper; lightly dust with flour. Roll the pastry lightly until 25cm x 30cm. Slide pastry on paper onto a tray and refrigerate. Cut remaining pastry into a 20cm x 27cm rectangle; place onto a lightly floured sheet of baking paper and roll lightly until 20cm x 30cm . Slide pastry on paper to another tray and refrigerate. Place remaining 5cm strip of pastry on a tray; cover and freeze. When pastry strip is firm, cut out fish shapes. Refrigerate until needed.
- 4Spoon rice mixture over smaller pastry rectangle, leaving a 3cm border. Place salmon pieces on rice. Spoon egg mixture over salmon.
- 5Lightly brush the edges of the pastry around the salmon with a little beaten egg. Place the larger piece of pastry over filling; press edges together. Press and lift the edge slightly and roll towards the filling to make an attractive edge (or crimp with fingers and thumb, or press lightly with a fork). Brush lightly with beaten egg. Lightly score diagonal lines on top of pastry with a knife, without cutting through pastry.
- 6Top with fish shapes; brush shapes with egg. Refrigerate for 15 minutes.
- 7Meanwhile, preheat oven to 200°C. Place a large oven tray into the oven while preheating – this will help crisp the base.
- 8Slide pie on baking paper onto hot tray; bake for 30 minutes or until browned. Stand for 5 minutes.
Serve with a green salad. Recipe is not suitable to freeze or microwave.To pin-bone is to remove the bones from the centre of the fillets. Run your finger over the fillet to find the bones and remove with tweezers.We used purchased sour cream shortcrust pastry which has a flaky texture; it is available in the freezer of gourmet food stores and some greengrocers and delis. The pastry softens quickly at room temperature, so keep it cool and try not to handle it too much; refrigerate, where possible, between steps. Pie can be assembled a day ahead; bake close to serving.
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