Pies with Fresh Salm

Roll out the puff pastry very thin and cut it into two rectangles of the same size. On one of them put half of the finely chopped herbs and half of the cooked long grain rice with all the melted butter stirred in. Cover the long grain rice with a layer of hard egg slices, on top the whole salmon cooked in the broth and deboned, season with salt, season with pepper and sprinkle with the juice of half a lemon. Cover the fish again with egg slices, then add the remaining long grain rice and the other half of the kitchen herbs, sprinkle with the juice of another half lemon and season again with salt and pepper. Now place the other half of the puff pastry over this, carefully brush the edges with a wet brush and press well together. Brush with egg yolk. Drill a hole at the top and insert a small cardboard tube into it. Bake at a good medium heat for about 25 minutes.

Serve hot or possibly cooled with fresh cream, salted, peppered and mixed with the juice of a lemon.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!

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