Marcus Wareing's Salmon Pithivier with Spring Onions, Chives and Dill Recipe | Food Network UK

Ingredients

• For the Pastry:
• 2 x 320g ready rolled puff pastry sheets
• Little plain flour, for dusting
• 2 egg yolks
• Nigella seeds, to sprinkle
• For the Filling:
• 20g unsalted butter
• 20g plain flour
• 300ml fish stock
• 800g piece of salmon, skinless
• 4 spring onions, finely sliced
• A bunch of chives, finely sliced
• A bunch of dill, finely chopped
• 1 tbsp crème fraiche
• 150ml double cream
• 2 hard boiled eggs – cut into quarters
• Salt and pepper