Salmon en croute

1) Take the pastry out of the fridge and leave to come to room temperature.
2) Heat half of the butter in a saucepan and add the shallots, wine and mushrooms. Cook until just soft.
3) Remove from the heat add the rice and mix well then leave to cool completely in the fridge.
4) When you are ready to cook, preheat the oven to 200C/400F/Gas 6.
5) Put the salmon pieces into a bowl and add the lemon juice, olive oil and dill, mix well and season to taste.
6) Take of a third of the pastry and roll out to a rectangle approximately 20 x 30cm. Trim to neaten. Place onto a greased baking tray.
7) Smooth the rice mixture evenly onto the pastry base then top with the salmon. Dot the salmon with the remaining butter.
8) Roll out the rest of the pastry until its large enough to cover the salmon and have a bit extra to tuck under the base. Trim neatly.
9) Gently lift the pastry onto the salmon using a rolling pin. Brush the inside edges of the top with a little water then tuck the pastry underneath.
10) Brush the pastry with the beaten egg.
11) Bake in the oven for 30 – 35 minutes until golden.
12) Remove from the oven and allow to cool for 10 minutes before slicing and serving.