1. To make the filling, cook onion, carrot and celery with 1 teaspoon dill in butter in a saucepan until tender. Stir in ½ cup soup, rice, salmon, hard-cooked eggs and wine.
2. Meanwhile, roll half the pastry into a 14 by 7-inch rectangle; arrange the pastry on a buttered cookie sheet. Spoon the filling on the pastry to within 1 inch of edges.
3. Combine egg yolk and milk; brush on edges of pastry. Roll remaining pastry into a 16 by 9-inch rectangle; arrange over filling, sealing edges.
4. Garnish with additional pastry if desired. Brush pastry with remaining egg mixture. Bake in preheated 400° oven 1 hour, or until golden brown.
5. Meanwhile, combine remaining soup and dill, sour cream and water in a saucepan; heat (do not boil) and serve with salmon loaf.
