Salmon coulibiac | Sainsbury`s Magazine

Ingredients

• 4 large eggs
• 50g butter, plus extra for greasing
• 3 shallots, finely chopped
• 2 bay leaves and 4 thyme sprigs, tied together with kitchen string
• 200g button mushrooms, halved
• 1 tsp coriander seeds, lightly crushed
• 75ml white wine
• 200g basmati and wild rice, rinsed
• 400ml fish stock (made from a stock cube is fine)
• ½ x 25g pack dill, roughly chopped
• 4 tbsp chopped parsley
• grated zest and juice of 1½ lemons
• flour, for dusting
• 2 x 500g puff pastry blocks
• 750g side of salmon, skinned
• 240g pack smoked salmon trimmings
• 1 egg, beaten with 1 tbsp milk
• 1½ x 80g bags watercress, spinach and rocket salad
• 3 tbsp good-quality extra-virgin olive oil
• juice of ½ lemon
• some sea salt flakes