SALMON AND COUSCOUS PIE

Steps:

• Boil two of the eggs for ten minutes, then cool, drain and peel.
• Wilt the spinach in a bit of boiling water.
• Let cool, then press as much water as you can out of the spinach.
• Place the couscous in a bowl.
• Squeeze juice from half of the lemon into the bowl, add 300ml boiling water and give it a good stir.
• Cover and leave for up to 10 minutes, then use a fork to loosen the grains.
• Cut the salmon into large chunks and squeeze the juice from the other half of lemon on top.
• Season generously with pepper and 1 tbsp of the dill.
• Roughly chop the eggs into big pieces.
• Season with salt and pepper.
• Oil a flat baking sheet and lay out one of the pieces of puff pastry.
• Whisk the remaining egg and then brush a 1 inch border around the pastry.
• Cover with half the spinach.
• Stir half the yoghurt and 1 tbsp of the dill into the couscous and spoon half of that mixture over the spinach.
• Top with the fish and egg.
• Add the rest of the couscous and then the last of the spinach.
• Lay the second sheet of pastry over the filling.
• You may need to dust your worktop with flour first and just roll it a little bit, to make it slightly bigger than the bottom piece.
• Crimp the edges together with a fork, then paint the surface with beaten egg and roll the border towards the centre.
• Make a few steam holes with a fork or knife and put into a moderate oven (350 F or 180C).
• Cook for 20-30 minutes until the pastry is puffed, golden and cooked through.
• Serve in thick slices with a sauce made of the remaining dill and yogurt.