Salmon in Puff Pastry

Preheat the oven to 190C/Gas5

Roll out two thirds of the pastry into a large oval, measuring 35cm in length; cut into a curved fish shape and place on a lightly greased large baking sheet

Use the trimmings to make narrow strips; brush one side of each strip with a little beaten egg and secure in place around the rim of the pastry to make a raised edge

Prick the base all over with a fork, then bake for about 10 minutes until the sides are well risen and pastry is lightly golden; leave to cool

Combine the chopped hard-boiled eggs with the cream in a bowl, then stir in the cooked rice; add the parsley and tarragon and season well; spoon this mixture on to the prepared pastry

Cut the salmon into 2cm chunks; melt the butter in a pan until it starts to sizzle, then add the salmon; turn the pieces over in the butter so that they colour but do not cook through

Remove from the heat and arrange the salmon on top of the rice; stir the lemon juice into the butter in the pan then spoon over the filling

Roll out the remaining pastry and cut out a rough semi circle to cover the head portion and a tail shape to cover the tail; brush both pieces of pastry with a little beaten egg and place on top of the fish, pressing the edges down firmly to secure

Cut the remaining pastry into small rounds and starting from the tail end, arrange the rounds in overlapping lines to represent scales