Pie with cold Apollo rice, salmon, avocado and robiola

Ingredients

150 gr of Apollo aromatic rice
300 g of smoked salmon cut into thick slices
3 thin slices of smoked salmon
200 gr of robiola
1 avocado
1 untreated lemon
extra virgin olive oil
Cheddar cheese
aromatic herbs (dill, rosemary)
salt
pepper

Preparation

Rinse 150g of Apollo rice with cold water and drain. Boil the Apollo rice in plenty of water for 10 minutes, then drain it and let it cool.
Pour the rice into a bowl, add a pinch of salt and a drizzle of oil, mix and fluff the grains up well with the help of a fork. Take the thick slices of salmon and cut them into cubes. Put the robiola in a bowl and mix it with a teaspoon of dill, adding a sprinkling of pepper. Peel the avocado and cut the pulp into cubes, the same size as the salmon, place it in a bowl and season with a little oil, a pinch of salt and the juice of half a lemon.
With the help of a cake ring (approximately 15 cm in diameter),start making the pie, beginning with the salmon cubes, then adding the rice, avocado, robiola and finally a layer of salmon cubes. Add shavings of Cheddar cheese to cover the pie and decorate it with 3 thin slices of salmon, twisting them like little roses, some rosemary needles, a sprinkling of dill and a slice of lemon. Remove the ring and keep the pie in the fridge, removing it half an hour before serving.