Salmon and spinach koulibiac

Bring the stock and wine to a simmer. Poach the salmon for about 10 minutes, until opaque and easily flaked. Lift out with a slotted spoon and let cool. Cook the rice in the liquid for about 20 minutes, until tender, then drain thoroughly.

While the rice cooks, boil the eggs in another saucepan of water for 9 minutes. Cool, peel and chop them. Wash the spinach and cook in simmering water for about 20 minutes. Drain and squeeze out the water. Spread the rice and spinach on a dish to cool.

Clean and slice the mushrooms, and peel and chop the shallots. Squeeze the lemon. Melt the butter in a frying pan and sauté the shallots and mushrooms for about 8 minutes, until their liquid has evaporated. Add the lemon juice, salt and pepper. Let cool. Wash and chop the herbs. Flake the cooled salmon.

Use for the recipe: half a bunch of fresh dill (prepare 1 bunch of fresh dill).

Use for the recipe: half a bunch of fresh chives (prepare 1 bunch of fresh chives).

Let all the fillings cool completely, about 20 minutes once spread out. Preheat the oven to 210 °C. Roll two thirds of the pastry into a rectangle on baking paper. Layer the rice, spinach, salmon and dill, mushrooms and chives, then eggs, leaving a 2 cm clear border. Roll out the remaining pastry as a lid. Lightly dampen the edge with water, cover and seal firmly. Cut a small steam vent in the centre.

Separate the glazing yolk from its white. Beat the yolk with the milk and brush over the pastry. Bake for about 20 minutes, until golden, cooked underneath and hot through the centre.