Lightly shallow fry 1.6 lb thin supremes of salmon, then add 2 1/2 oz cooked, chopped vesiga.

Roll 1.4 lb puff pastry into a strip 45 cm x 25 cm, spread 5 1/2 oz cooked rice down the centre then cover with alternate layers of 1 lb sauted chopped mushrooms, 6 chopped hard-boiled eggs, the fish and the vesiga.

Encase with the pastry, eggwash the edges and seal, allow to rest for 30 minutes and bake in the oven at 200°C for 15 minutes to colour, then reduce the temperature to 150°C and cook for a further 30 minutes.

While hot, pour 50 ml melted butter through a hole in the top and serve cut into 3 cm slices accompanied by Beurre Blanc as a sauce.