Brioche paste (plain) 400 g
Cooked salmon 250 g
Pilaff of rice 400 g
Vesiga 25 g
Onions 50 g
Mushrooms 125 g
- Peel and slice the mushrooms. cook them in a little butter without colouring and allow then to cool.
- Hard boil the eggs, cool them and remove the shells. Cut them into rough dice.
- Finely chop the onions and cook them without colouring in butter.
- Cut the cooked vesiga into small dice.
- Roll out the brioche paste into a rectangle 35cm x 25cm..
- Spread with a layer of rice, then salmon, mushroom, egg, onions, vesiga and chopped parsley. Alternate the layers until all the ingredients have been used.
- Moisten the edges of the paste and draw one edge over to the opposite edge and seal.
- Fold the ends under to completely seal the pastry.
- Allow the dough to prove. Make 3 holes in the top to allow the steam to escape.
- Egg wash and bake in a hot oven for 45 minutes until the paste is cooked then fill with melted butter through the holes cut in the top.
- Cut into portions and serve.
- Serve a light curry sauce separately if desired.
Note: Vesiga the dried spinal marrow of the sturgeon must be soaked in cold water for 4 hours and then cooked in boiling water for 3½ hours. Soaking causes the vesiga to increase in volume by 5 times.