step 1
To make the Champagne velouté, place the sliced shallots (6) in a pan with the white wine vinegar (30 ml), Champagne (300 ml), bay leaf (1) and thyme (2 sprigs). Bring to a boil, turn down the heat to medium and reduce till 1 teaspoon of liquid remains – around 10-15 minutes.
step 2
Add the shellfish stock (300 ml) and reduce by another three quarters. This will take around 10-15 minutes.
step 3
Add the double cream (250 ml), bring to the boil then simmer and reduce by half for about 5-10 minutes. Whisk in the cold butter (45 g) and dill (1 tbsp) to emulsify the sauce. Season to taste then pass through a sieve into a clean pot, discarding the shallot mixture. Set aside.
step 4
Preheat oven to 200°C fan and place a heavy baking sheet or pizza stone on the middle shelf.
step 5
In a pan of boiling water, add the egg (4) and cook for approximately 8 minutes until hard boiled. Run under cold water until cool, then peel and slice in half.
step 6
Meanwhile, cook the rice (125 g) according to pack instructions, transfer to a large bowl and stir in half of the chopped dill (25 g).
step 7
In a large frying pan, melt the butter (50 g) and gently sweat the chopped onion (1) for 5 minutes until beginning to soften. Add the sliced mushrooms (100 g) and the rest of the dill (25 g), season with salt and pepper then cook for a further 5 minutes.
step 8
Stir in the lemon (1) zest and juice, season to taste, and then set aside to cool. Once cooled, add to the bowl with the rice and dill and stir to combine.
step 9
Unroll the pastry (2 packs) onto separate sheets of greaseproof paper and use a rolling pin to roll to half its thickness.
step 10
Place the smoked salmon (2 packs) down the middle of one sheet of pastry, season with black pepper and place the salmon fillets (2) on top.
step 11
Place the rice mixture on top of the salmon then arrange the egg halves down each side.
step 12
Brush the edges with the egg yolks (2), then top with the second sheet of pastry, crimping down the edges with a fork. Brush all over with the remaining egg yolk and score the top.
step 13
If you have a lattice cutter and want to decorate it, lay out a 3rd sheet of pastry and score with the lattice cutter. Lay on top and brush with more egg yolk.
step 14
Carefully slide the salmon parcel on to the hot stone or tray in the oven and cook for 25 mins until golden. Allow to rest on a serving platter for 15-20 minutes.
step 15
Meanwhile, bring a pot of seasoned water to the boil with the bay leaf (2) and thyme (2 sprigs). Add the beans (400 g) and cook for 3 ½ minutes. Drain well, discarding the herbs and transfer the beans to a bowl. Season well and toss with the walnut oil (50 ml) and capers (1 jar). Place in a serving dish.
step 16
Warm the sauce gently. Pour the warmed sauce into a serving jug and serve alongside the salmon and beans.
ONE LAST THING....
Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.
