Coulibiac

Instructions

1. Bring a small pan of well-salted water to the boil and cook 35 g of long-grain rice for 12 minutes, until soft but not mushy. Drain, spread on a plate and leave to cool completely. Meanwhile lower 1 egg into simmering water and boil for 9 minutes, then cool under cold running water, peel and chop coarsely.
2. Melt 10 g of butter in a small frying pan over medium heat and soften 20 g of chopped shallot for 2 minutes without colouring. Add 60 g of finely chopped mushrooms and fry 6-8 minutes, stirring, until all the liquid has gone and the duxelles is dark and dry. Season with salt, pepper and a pinch of nutmeg, stir in 1 tsp of lemon juice and half the dill, then spread on a cold plate to cool.
3. Pat 110 g of salmon dry, trim it to a neat block about 12 cm long and season all over with salt and pepper. Keep it in the fridge while you roll the pastry.