Salmon Pie (Roll)

Salmon Pie (Roll)

2 sheets puff pastry
12-16 oz salmon
4 oz rice
8 oz button mushrooms
10 oz spinach (or use frozen box and don't cook)
3 T butter
1 clove garlic pressed
2 eggs
1 T dill fresh or 1 t dry (I like less)
salt and ground black pepper

Fry spinach for about 10 minutes on high heat on 1 T butter with garlic, salt and pepper. Hard boil eggs. Steam salmon for about 5 minutes and then remove the skin (is there is any). Cook rice al dente, drain it and add 2 T butter and finely chopped eggs.

Grease casserole dish. Flatten both pieces of puff pastry. Place one piece in the dish (flatten that much so it covers the sides of the dish too) and make a few holes with a fork on the bottom.

Spread rice with eggs on the bottom, follow with thinly cut mushrooms, spinach, salmon, chopped dill.

From the second piece of pastry cut rectangle slightly bigger than the dish and cut out a few holes with a tiny cookie cutter. Cover your pie with it and press sides so it's properly sealed. Spread some egg yolk on top for shine. Bake in a preheated oven on 350 for about 20-30 minutes.

Note: I made into to rolls with out the dill and with 3 cooked eggs. I placed half of the mixture down each piece of pastry and brought the edges up and pinched them together and poked a few holes in the log. Baked on parchment paper with the seam side down. Sliced them and placed a dollop of sour cream with some dill (make ahead and let it set for a while) on each slice. I didn't use caned salmon, but it should work fine. Something that may work on top of the sour cream is some capers and/or caviar and/or smoked salmon.