Step 1

Cook the rice following packet directions. Transfer to a medium bowl. Stir in the cream.

Step 2

Meanwhile, melt the butter in a large frying pan over medium heat. Add the leek and cook, stirring occasionally, for 5 minutes or until soft. Increase heat to high. Add the mushroom and cook, stirring occasionally, for 12 minutes or until mushroom is soft and any excess liquid has evaporated. Stir in the parsley. Season with salt and pepper. Add to the rice mixture and stir to combine.

Step 3

Add the salmon, bay leaves and lemon to a clean frying pan. Cover with cold water. Place over medium heat. Bring to a simmer and cook for 10 minutes or until the salmon flakes easily when tested with a fork.

Step 4

Use a slotted spoon to transfer the salmon to a plate lined with paper towel. Pat dry. Discard bay leaves and lemon. Transfer to a bowl. Gently flake. Stir in the boiled egg and dill. Season with salt and white pepper. Set aside to cool.

Step 5

Preheat oven to 200°C. Place an oven shelf in the lowest position. Brush a large baking tray with melted butter to lightly grease. Line with non-stick baking paper. Roll out the pastry to a 36cm square. Cut a 16 x 36cm rectangle from the square. Transfer to the prepared tray.

Step 6

Spread half the rice mixture over the pastry, leaving a 2cm border. Place the salmon mixture on top of the rice. Top with the remaining rice mixture. Lightly brush the border with half the whisked egg. Top with the remaining pastry. Use a fork to press the edges to seal. Brush with the remaining whisked egg. Use a sharp knife to cut a few slits, evenly spaced, in the top of the pastry. Sprinkle with sea salt.

Step 7

Bake on the lowest shelf of oven for 25-30 minutes or until pastry is golden and a metal skewer inserted into the centre comes out hot. Set aside for 10 minutes to cool. Cut into thick slices to serve.