Salmon In Puff Pastry

• 4 None salmon fillets, without skin (5-6 oz each)
• 2 None vegetable bouillon cubes
• 2 sheets frozen puff pastry, thawed
• 3/4 cup rice
• 4 None eggs
• 1 pkg (10 oz) frozen chopped spinach, thawed and squeezed dry
• 1/2 cup heavy cream
• 1 None egg yolk
• 1/2 cup chopped mixed herbs, such as chives, parsley and dill)

1. Cook the salmon in a pot of boiling salted water for 5 mins; drain well. Bring 4 cups water to a boil in a medium saucepan; dissolve the bouillon cubes. Add the rice, cook for 15 mins; drain well. Stir in the chopped herbs. Place eggs in a medium saucepan and cover with water. Bring to a boil. Remove pan from heat. Let stand 12 mins; drain. Cool eggs under cold water; peel and halve the eggs. Mix the spinach and the cream in bowl and season to taste.
2. Preheat the oven to 400u0b0F. Place a pastry sheet on floured work surface. Place another pastry sheet alongside, overlapping the 2 edges by 1 inch. Using a rolling pin, gently roll out the double thickness of pastry (along the overlapping middle) to create one big rectangle. Carefully transfer the pastry to a parchment paper-lined baking pan.
3. Spread the rice, spinach, salmon and hard-boiled eggs down the center of the pastry. Bring up the 2 sides to enclose the filling. Press the 2 pieces of pastry firmly together, moistening the edges. Brush the top with the egg yolk mixed in a little water. Refrigerate for 15 mins.
4. Bake the pastry for 30-40 mins or until golden brown. Let stand for 5 mins before slicing.

salmon, vegetable bouillon cubes, pastry, rice, eggs, spinach, heavy cream, egg yolk, mixed herbs

Taken from recipes-plus.com/api/v2.0/recipes/26510 (may not work)