Salmon Coulibiac

• 2 cups cold cooked long-grain rice
• 1 can (15 oz) pink or red salmon, drained and flaked
• 2 None hard-boiled eggs, chopped
• 3 None green onions, thinly sliced
• 2 tbsp baby capers
• 2 tbsp chopped dill
• 1/2 None lemon, juiced
• 2 sheets frozen puff pastry, thawed
• 1 None egg, lightly beaten
• 1 tbsp sesame seeds
• None None Baby spinach leaves, to serve

1. Preheat the oven to 425u0b0F. Line a baking pan with parchment paper.
2. Combine rice, salmon, eggs, onion, capers, dill and lemon juice in large bowl. Season to taste.
3. Place half salmon mixture along one end of each sheet of pastry. Fold in sides and roll up to enclose. Place on prepared pan, seam side down.
4. Using a small sharp knife, pierce top of pastry to allow steam to escape. Brush with egg and sprinkle with sesame seeds.
5. Bake 20-25 mins, until pastry is golden. Serve with spinach leaves.

cold cooked, pink, eggs, green onions, capers, dill, lemon, pastry, egg, sesame seeds, spinach leaves

Taken from recipes-plus.com/api/v2.0/recipes/34889 (may not work)