Smoked salmon kedgeree koulibiac

Method

1. Melt the butter in a frying pan and soften the onions and garlic over a gentle heat for about 5 minutes. Add the spices and continue frying for 1-2 minutes, stirring all the time. You should catch a warm spicy aroma as the spices toast in the pan.

2. Add the salmon, rice and grated lemon zest to the pan. Stir to combine, taking care not to break up the fish too much. Remove the pan from the heat.

3. Sprinkle in the parsley, add the cream, and season with salt and pepper. Leave the fish and rice mixture to one side until cool.

4. With a rolling pin, flatten the pastry out into a large rectangle, about 30cm by 25cm. Cut away a 2.5 cm wide strip to make leaves for decoration.

5. Flip the pastry over, so that the rolling side is face down on the counter. Place half the rice and salmon mixture in the shape of a cylinder down the centre of the pastry. Arrange the whole eggs lengthways across the top of the filling.

6. Cover the eggs with the rest of the rice and shape into a neat roll. Dampen the edges of the pastry with water and carefully roll around the salmon. With your fingers, seal the pastry seams together and trim with a sharp knife.

7. If you like, decorate with leaves made from the reserved strip of pastry. Chill the koulibiac in the refrigerator for 30 minutes before glazing with the beaten egg yolk. Preheat the oven to 200C/gas 6.

8. Bake the roll for 25-30 minutes, until the pastry is well-risen, crisp and golden. Serve warm or at room temperature, with watercress and minted peas.