Preheat the oven to 220°C.
Roast chopped peppers and sweet potatoes in olive oil for 20-30 minutes.
Simmer basmati rice with lemon zest, turmeric, bay leaves, and vegetable bouillon for 15 minutes.
Rub cold butter into flour and salt to create a breadcrumb texture.
Mix in eggs, water, and lemon juice to form a smooth pastry dough.
Chill the dough in the fridge for 10 minutes.
Boil asparagus until tender and cool in cold water.
Sauté shallots and garlic then stir into the cooked rice with pine nuts.
Cook beetroot with sugar and balsamic vinegar until tender.
Toss asparagus with herbs, lemon juice, oil, and white wine vinegar.
Coat rainbow trout fillets with a mixture of butter, garlic, zest, and herbs.
Line a loaf tin with foil and parchment and preheat oven to 180°C.
Roll out half the pastry and line the tin, leaving an overhang.
Layer rice, peppers, trout, smoked trout, asparagus, beetroot, and sweet potato into the tin.
Cover with a pastry lid, seal the edges, and decorate with trimmings.
Bake for 50 minutes until golden-brown.
Whisk egg yolk, saffron, mustard, and lemon juice while slowly adding oils to make mayonnaise.
Serve the pie hot with the salad and chilled mayonnaise.