Puff Pastry Pie with Salmon and Peas (Kulebiak)

Rinse and pat dry salmon fillets, cut into large pieces. Season with salt and pepper. Heat oil in a pan and cook salmon until browned on all sides. Remove from pan and cool. Chop coarsely in a blender.

Thaw puff pastry. Rinse bell pepper, halve and remove seeds and ribs. Chop into very small cubes. Rinse and dry scallions, cut into thin rings. Clean peas and blanch for 3-4 minutes in boiling salted water. Rinse in cold water and drain well.

Heat oil in a pan and saute scallions, peas and  bell pepper. Season with salt and pepper and remove from heat. Roll out puff pastry to  0.5 cm (approximately 1/5 inch) thick rectangle.

Place pastry into a baking sheet lined with parchment paper. Arrange salmon on it, leaving 1 cm  (approximately 1/2 inch) wide edge. Top with vegetable mixture and sprinkle with lemon juice. Brush edges with beaten egg white and roll up pastry. Press the edges firmly. If desired, make stars our of remaining pastry and top pie with them.