Traditional yet contemporary flavours work in layers

Here tradition meets simplicity in golden pastry. You'll be surprised to see how easy it is to present a colourful Koulibiac for a buffet style party and please your guests as renowned chefs usually do.

- 450-500g salmon

- For the brine: 1L water, 60g salt, 30g sugar, 1 tbsp coriander, 1⁄2 tbsp cumin, 1⁄2 tbsp black pepper, 1 bay leaf, 10g ginger (grated)

- For the pie: puff pastry dough (frozen, 40cm x 30cm), 4-5 slices of prosciutto, 200g duxelles (chopped, sautéed mushrooms), 50g spinach (blanched and squeezed), 10g basil, 10g dill, 5g oregano, 5g marjoram, 2 eggs (hard-boiled, separated), 1 egg (for egg wash)

- For the pilaf: 1⁄2 cup white basmati rice, 1⁄2 cup brown basmati rice, 1⁄2 tbsp wild rice, 2 cups chicken stock, butter