Salmon Kulebyaka

Pastry: In large bowl, combine flour and salt; cut in shortening until mixture is crumbly. Gradually add water, gently tossing, then pressing ingredients together to form ball. Wrap in plastic wrap and chill for at least 30 minutes. Filling: In saucepan, combine rice and water. Cover, bring to boil, reduce heat and simmer until tender and water has evaporated- about 20 minutes. Uncover, and using fork, toss lightly with 2 tbsp butter. Let cool. In skillet, melt remainin butter; saute onions and mushrooms until soft, about 5 minutes. Skin salmon and remove any small bones. Separate yolks from whites and chop each into 1/4 inch cubes. On floured pastry cloth, roll out dough to 18 x 15 inch rectangle. Trim edges neatly, reserving all scraps of dough. Fold dough in half lengthwise. Transfer to centre of large baking sheet. Fold back to half of pastry so it extends over edge of sheet. Spread rice along the bottom half of pastry on sheet, leaving a 1 inch border. Season this with and all following layers with salt and pepper to taste. Spread onion-mushroom mixture over rice, then salmon, trimming to make fillets approximately the same thickness. Sprinkle with dill, then yolks, then whites. Glaze: Whisk together egg and milk and brush some of the glaze onto the three narrow pastry edges around filling. Fold remaining pastry over filling; press edges together and fold under neatly. Cut 2 steam holes equidistant from ends. Gather up pastry scraps, roll out again and cut into the shape of holly leaves. Brush gently with some of the glaze and arrange over pastry. Use diced red pepper for berries. Reserve remaining glaze. Chill Kulebiaka, lightly covered for at least 1 hour. Brush with remaining glaze and bake in 400F oven for 1 hour or until golden. Transfer to serving platter, garnish with dill or parsley. To serve; cut into 1 1/2 inch thick slices. Sauce: Heat together butter, lemon juice and white wine.