Saturday, September 22, 2012

Salmon Coulibiac

After watching an episode of the Hairy Bikers, they rustled up this dish at the banks of the River Deveron in Scotland, one of the top places for salmon fishing in the bonny land. It had me salivating in front of the TV. It's basically a salmon, rice and spinach pie. So went to the shops for some salmon and gave it a go, adding my own twists here and there! Enjoy!

Salmon Coulibiac


100g / 3.5oz long grain rice, rinsed
1 fish stock cube
1 egg, beaten
1 tbsp chopped fresh /dried dill
1 tbsp chopped fresh flatleaf/dried parsley
1 tbsp chopped fresh /dried chives
1 tsp lemon juice
salt & pepper
2 shallots/ 1 onion, chopped
2 blocks ready-made puff pastry
100g / 3.5oz baby spinach leaves
1 x 400g centre-cut salmon fillet, cut in half lengthways, skin removed, pin bones removed
1 egg, beaten for glazing


1. Cook the rice with the fish stock cube crumbled in the water
2. Mix together the rice, beaten egg, dill, parsley, chives and lemon juice
3. Season with salt & pepper
4. Roll out the blocks pastry
5. Glaze one side of one of the blocks with beaten egg
6. Add a layer of the rice mixture
7. Add a layer of the spinach
8. Add the salmon & shallots/onion

Salmon Coulibiac Part 1

9. Add another layer of spinach
10. Add another layer of the rice mix

Salmon Coulibiac Part 2

11. Place the second block of pastry over the filling
12. Nip round the edges, cut slits in the middle of the pastry (this lets the steam out whilst cooking) 
13. Glaze with beaten egg  

Salmon Coulibiac Part 3

14. Bake in the oven at 180C/350F/Gas Mark 4 for 20 - 25 mins or until golden bown

And voila ....

A Slice of Heaven

Serves : 4
Preparation Time : 20 mins
Cooking Time : 25 mins

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