Salmon Coulibiac served with Potato Salad, Anchovies & Olives accompanied with Caper Mayonnaise

Salmon Coulibiac served with Potato Salad, Anchovies & Olives accompanied with Caper Mayonnaise

A spectacular fish pie for any occasion, it is great served hot or cold.

Serves 6

Prep time: 20 minutes

Cooking time:  1 hour

Ingredients

For the Salmon Coulibac

2 x 500kg fresh salmon fillets, skinned & pin-boned

1 fish stock cube

500ml boiling water

75g basmati rice

Knob of butter

2 shallots, peeled & finely chopped

75g chestnut mushrooms, chopped

3 tbsp dry white wine

1 medium egg, beaten

150g cooked peeled prawns

2 tbsp fresh dill, chopped

2 tbsp flat-leaf parsley, chopped

2 tbsp chives, finely chopped

1 lemon, zest & 1 tbsp juice

75g baby spinach leaves

Sea salt & freshly ground pepper

2 x 375g ready-made puff pastry

1 egg beaten

For the Potato Salad with Anchovies & Olives

Click here for the recipe

For the Caper Mayonnaise

Click here for the recipe

Preparation method

1.  In a pan dissolve the stock cube in boiling water, stir in the rice and boil for 5 minutes.  (Don’t worry if the rice is slightly hard). Drain in a sieve and leave to cool, fluffing up with a folk occasionally.

2.  In a frying pan melt the butter; fry the mushrooms and shallots or 3-4 minutes.  Now add the wine and cook until all the liquid has evaporated.  Leave to cool.

3.  To make the stuffing, place the cold rice, mushroom mix, egg, prawns, dill, parsley, chives, lemon zest and juice into a bowl and mix through. Season to taste.

4.  Roll out the puff pastry on a lightly floured surface; they need to be 5cm larger all round than your salmon.  Place one sheet on a large baking sheet lined with baking parchment.

5.  Place a handful of spinach leaves on the centre of the pastry sheet and place the salmon fillet on top, inner side up.  Spread the stuffing over the salmon ( about 2cm thick).  Place the other fillet on top, to make a sandwich.

6.  Place more spinach leaves on top and around the sides of the salmon.  Brush the edge of the pastry with egg.  Place the other sheet of pastry on top and firmly seal the edges. Trim away the excess and use to decorate the top.  Cut a couple of small steam holes into the top of the pastry.

7.  Preheat the oven to 200°C/Fan 180°C/Gas mark 6.  Brush the coubiliac with egg wash and cook in the centre of the oven for 45-55 minutes.  Cover with foil if the pastry becomes too brown.

8.  This dish is wonderful served hot or cold with potato salad and caper mayonnaise, enjoy!