Easy salmon coulibiac

ByEditorial Staff January 13, 2024January 13, 2024

This dish of pastry-wrapped rice and fish is easy but majestic so it works well as a midweek meal or dinner party special.

Prep: 20 mins
Cook: 50 mins
Easy
Serves: 6

Ingredients

2 eggs
3 tbsp olive oil or rapeseed oil
200g mushrooms, chopped
200g packet cooked brown rice
½ small pack dill
2 lemons, 1 zested and juiced, 1 cut into wedges, to serve
2 tbsp capers, chopped
270g packet filo pastry (7 sheets)
salad leaves, to serve
600g salmon fillet, boned and skinned

Easy salmon coulibiac method

Step: 1 Boil the eggs for 7 mins, then drop them into cold water. Heat 1 tbsp oil in a frying pan, add the mushrooms and a little amount of seasoning, and cook, stirring now and then, for 8-10 mins until golden. Add the rice, dill, lemon zest and juice, capers, and some more seasoning, and remove from the heat.

Step: 2 Line a baking sheet with parchment. Place two sheets of pastry next to each other on the tray, slightly intersecting in the center. Brush with a little oil and tip with more two sheets, after that repeat with two more sheets. Butterfly the salmon by chopping through the side, but not all the way through, so you can open it like a book. Heat oven to 180C/160C fan/gas 4.

Step: 3 Put the salmon on the pastry and stuff with the rice combo. Peel and slice the boiled eggs and arrange on the rice. Close up the salmon fillet, and flavor, and wrap it with the pastry to form a parcel. Crinkle the leftover pastry sheet over the peak, drizzle with a little more oil, and bake for 40 mins. Serve with lemon wedges and dressed salad leaves.