Season the salmon fillets with 1/4 tsp of salt, 1/8 tsp of ground black pepper, and 1/4 tsp cayenne.

Place 4 oz kale in boiling water for 1 minute then fish it out quickly.

Run the kale through cold water, let it drain, then squeeze to remove excess liquid. Chop the kale small and set it aside.

Heat 12 tbsp olive oil in a skillet over medium heat. Add the 1 oz onions and 0.5 oz red onions, sauté for 5 minutes until fragrant.

Add the 4 oz mushrooms, sauté until golden.

Add 1/2 cup cooked basmati rice, 1/8 tsp of salt, 1/8 tsp of ground black pepper, and 1/4 cup chicken broth to the skillet. Sauté everything together until the chicken broth is absorbed and the mixture is almost dry. Remove the skillet from heat and set it aside.

Preheat the oven to 350℉.

Dredge 1 tbsp flour on parchment paper, roll out 8 oz puff pastry, then place it onto a baking sheet.

Spread your rice mix onto the pastry to create a bed for the salmon. Then, place your salmon and lay successive layers of 2 hard-boiled eggs and kale on top of the salmon.

Use your hands to gently press everything into a dome shape. Roll out the second sheet of puff pastry (wider) to wrap the fillings tightly.

Use a fork to press and seal the pastry layers together. Brush the 1/2 beaten egg yolk over the outer surface.

Bake for 20 minutes in the middle rack of the oven, then transfer the baking sheet to the bottom rack and bake for another 10 minutes.

Turn the heat up to 475℉ and bake for an extra 2 minutes to create a golden outer shell.

Remove from the oven. Divide the loaf into smaller portions and serve hot.