Step 1

Preheat oven to 220°C. Place eggs in a small saucepan and cover with warm water. Bring to the boil over medium heat and cook for 4 minutes. Drain. Place eggs in a large heatproof bowl and cover with cold water. Set aside for 5 minutes to cool. Drain. Peel eggs and coarsely chop. Place in a bowl and set aside.

Step 2

Meanwhile, heat the oil in a large non-stick frying pan over high heat. Add the salmon and cook for 1 minute each side or until just brown. Remove from heat.

Step 3

Cut a 15 x 24cm rectangle from each pastry sheet. Refreeze excess pastry. Place a piece of salmon in the centre of each pastry rectangle. Combine the green shallot, capers and dill in a small bowl. Sprinkle the salmon evenly with the shallot mixture and top with egg. Season with salt and pepper.

Step 4

Bring edges of pastry together to enclose filling and pinch to seal. Place on a baking tray. Bake on top shelf of oven for 15-18 minutes or until golden brown and puffed. Remove from oven. Divide among serving plates and serve immediately.