Skip to content

We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. If you continue to use this site, we’ll assume that you’re happy to receive all cookies.

Coulibiac/Salmon and rice pie recipe

Coulibiac/Salmon and rice pie recipe

9 ratings

This tasty dish has its origins in Russia, where rice, fish and herbs are often encased in a golden, glazed pastry parcel. Our easy coulibiac recipe is a tasty salmon and rice pie made with the addition of earthy mushrooms and the mild anise of fresh dill. You can use leftover salmon in this easy recipe and even save some for lunch the next day, as it's great served cold. See method

  • Serves 6
  • 15mins to prepare, 45mins to cook
  • 383 calories / serving

Ingredients

  • 500g puff pastry
  • Flour, for dusting
  • 1tbsp vegetable oil
  • 1 onion, finely chopped
  • 150g(5oz) chestnut mushrooms, sliced
  • 250g ready cooked rice
  • 300g(10oz) cooked salmon, flaked
  • zest and juice ½ lemon
  • Handful dill, chopped
  • 1 egg, lightly beaten

Each serving contains

  • Energy

    1590kj
    383kcal     19%

  • Fat

    30g 43%

  • Saturates

    11g 56%

  • Sugars

    2g 2%

  • Salt

    0.8g 13%

of the reference intake
Carbohydrate 14.4g Protein 13.9g Fibre 0.9g

Method

This tasty dish has its origins in Russia, where rice, fish and herbs are often encased in a golden, glazed pastry parcel. Our easy coulibiac recipe is a tasty salmon and rice pie made with the addition of earthy mushrooms and the mild anise of fresh dill. You can use leftover salmon in this easy recipe and even save some for lunch the next day, as it's great served cold.

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Cut away 1/3 of the pastry and place the remainder back in the fridge. Lightly dust your worksurface and the roll out the pastry to make a rectangle roughly 15 x 25 cm. Place on a baking sheet and mark all over with a fork. Bake in the oven for 15mins until golden and crisp. Gently press down any puffed bits and leave to cool.
  2. Meanwhile heat the oil in a frying pan. Add the onion and cook for 5 mins until softened. Then add the mushrooms and cook 3 mins more until golden. Leave to cool a little. Then stir together with the rice, breaking up any lumps, salmon, lemon juice and zest and dill.
  3. Arrange the mixture on top of the cooked pastry. Roll out the remaining pastry to make a rectangle approximately 25 x 35cm. Carefully drape this over the mixture and tuck the ends under. Then brush all over with the egg. Bake in the oven for 30 mins until golden.

See more Leftover recipes.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

You may also like

Be the first to comment

Before you comment please read our community guidelines.