Puff Pastry Pie with Salmon
Thaw puff pastry, roll out to fit baking sheet and halve in the middle.
Rinse spinach and blanch in boiling sated water for about 1-2 minutes. Drain and rinse in cold water, drain again. Chop coarsely and season with salt, nutmeg and pepper.
Whisk cream with egg, rice and lemon juice. Season with salt and pepper. Rinse salmon, pat dry and chop. Chop finely a blender.
Spread half of rice mixture on one half of pastry, laving about 3 cm edge (approximately 1 inch). Top with spinach and salmon. Peel and chop hard-boiled eggs, spread on top of salmon. Cover with remaining pastry and press the edges together firmly. Make two holes in the pastry on top and shape cut-out pastry into two rolls, insert into the holes. Bake in preheated oven at 200°C (approximately 400°F) for about 40-45 minutes or until golden brown. Remove from the oven and serve cool or warm.