80 gr Butter
35 gr Flour
250 gr Fresh salmon
200 gr Puff pastry
100 gr Rice
100 gr Vegetable stock
Salt and Pepper
Chop the shallots and fry them until soft in a pan with a knob of butter. Bring the stock to boil. Pour the rice into the fried shallots and stir to coat every grain, then add the stock and flavor with bay, bringing back to the boil. Cover the dish with aluminum foil, remove from the heat and leave to rest for approx. 15 minutes.
Place the rice on a large plate, add two knobs of butter and leave to cool. Remove the skin and any bones from the salmon, wash and dice.
Roll out the puff pastry on a floured surface, then cut out two rectangles, one slightly larger than the other.
Place the bigger pastry rectangle in a buttered oven dish. Brush the surface with egg yolk; cover with the rice, leaving a space around the edge. Brush this surface with egg yolk and place the salmon on top, adding salt and pepper to taste.
Cover with the second puff pastry rectangle and seal to the layer below, cutting three slits in the surface. Brush the pastry with egg and place in the oven.