A RUSSIAN FISH PIE

Preheat your oven to 200deg C . You need an 800 gm skinless salmon fillet . Line baking tray baking paper . Steam 1/4 cup of brown rice , remove from steamer and cool completely . Heat 1 tbs of rice bran oil and 1 dsp of butter in a pan over a medium heat . Add 1 large onion peeled and chopped , cook stirring until the onion has softened . Add 150 gm of swiss mushrooms ( chopped ) and cook until tender . Stir in 1 dsp of turmeric and toss to coat . Now add the cooled rice , 1/3 rd cup of dried dill , 1/3 rd cup of chopped parsley , 1 dsp of siracha , 1 tbs of rinsed and chopped capers , the grated zest of 1 lemon and 2 hard boiled eggs chopped and 2 tbs of minced garlic . Ok season the mixture with cracked black pepper and a little salt . Join 2 puff pastry sheets together at the seam with your fingers . Place the pastry sheet over the prepared baking tray and place the salmon filet/s over top. Top the salmon with the rice and egg mixture . Enclose the salmon and filling with the pastry and trim to give your pie an edge and press to seal . Brush the pastry edges with a beaten egg . Use a little of the left over pastry and shape as you like to top your pie . Bake for 30- 40 minutes until golden .. Serve warm .