1. Cook long grain rice in boiling water for 12 minutes, then drain well and set aside to cool. Cut fresh skinless, boneless salmon fillet into 2cm cubes.
2. Heat oven to 190 degC. Combine the cold rice, salmon, finely chopped sun-dried tomatoes, finely chopped pitted black olives, chopped fresh parsley and toasted pine nuts in a bowl and mix well. Season with salt and pepper to taste.
3. Lay a sheet of filo pastry on a clean work surface. Lightly brush all over with olive oil. Place another sheet on top and repeat the process until all sheets are layered. Place the filling lengthways down the centre of the pastry rectangle, moulding the filling into a log shape. Fold in the sides of pastry, then roll the pastry round the log of filling to secure.
4. Place the filo parcel, seam side down, on an oven tray. Brush outer surface with oil and sprinkle with sea salt. Bake for 30 minutes or until golden brown.

Tip: Filo pastry dries out easily to become brittle and impossible to work with. When working with filo pastry, keep unused sheets covered with a damp tea towel so they stay moist and pliable.