Ingredients

• 75g (3oz) long grain rice, cooked
• 1 lemon zest, finely grated
• 1 hard-boiled egg, chopped
•   salt and pepper
•   beaten egg, to glaze
•   butter
•   onion
•   watercress
•   tomato
•   puff pastry sheet
•   salmon fillet

Method

1. Melt the butter and sauté the onion, then add the watercress and allow to just wilt.
2. Remove from the heat and mix with the rice, lemon zest, chopped egg and tomato, and season generously.
3. Cut the sheet of pastry in two, making one half about 2.5cm larger than the other. Set the smaller piece on a baking tray.
4. Spoon half the rice mixture onto the pastry, leaving a rim. Set the salmon fillet on top. Season and top with the remaining rice mixture.
5. Brush the pastry edges with water, cover with the second piece of pastry and seal the edges.
6. Brush with beaten egg and mark a lattice effect over the surface.
7. Preheat the oven to 220°C/425°F/Gas Mark 7 and cook for about 40 minutes.
8. Serve warm, garnished with lemon wedges.

Notes