Salmon fish pie recipe | Tilda

Ingredients

• 1 pack Tilda Brown Basmati rice
• 500g of salmon, organic, skin removed
• 400g of puff pastry
• 2 shallots, finely diced
• 2 garlic cloves, crushed
• 150g of button mushrooms, sliced
• 10g of chopped dill
• 10g of chopped flat leaf parsley
• 1 lemon, zested
• 2 eggs, hard boiled for 7 minutes, peeled and chopped
• 1 egg yolk beaten
• 60g of butter
• plain flour for dusting
• salt
• white pepper, freshly round1 shallot, finely diced
• 1 garlic clove, crushed
• 200ml of fish stock
• 200ml of whipping cream
• 50g of chopped dill12 baby carrots, peeled
• 12 baby leeks, trimmed
• 30g of sugar
• 40ml of pear vinegar