Salmon fish pie recipe | Tilda

Ingredients

• 100g Tilda Brown Basmati
• 500g salmon, organic, skin removed
• 400g puff pastry
• 2 shallots, finely diced
• 2 garlic cloves, crushed
• 150g button mushrooms, sliced
• 10g chopped dill
• 10g chopped flat leaf parsley
• 1 lemon, zested
• 2 eggs, hard boiled for 7 minutes, peeled and chopped
• 1 egg yolk beaten
• 60g butter
• plain flour for dusting
• salt
• white pepper, freshly round
• Dill Sauce
• 1 shallot, finely diced
• 1 garlic clove, crushed
• 200ml fish stock
• 200ml whipping cream
• 50g chopped dill
• Glazed Baby Vegetables
• 12 baby carrots, peeled
• 12 baby leeks, trimmed
• 30g sugar
• 40ml pear vinegar