Name: Salmon Coulibiac
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6
Ingredients: 2 cup cooked long grain rice, cold; 415 gram can pink or red salmon, drained, flaked; 2 hard-boiled eggs, chopped; 3 green onions, sliced; 2 tablespoon drained capers; 2 tablespoon dill, finely chopped; 1 lemon, juice; 3 sheets frozen puff pastry, thawed; 1 egg, beaten; 1 tablespoon sesame seeds; mayonnaise, salad, to serve.

Salmon Coulibiac

Serves 6

Prep

20M

Cook

25M

Total

45M

Skip to Recipe

Ingredients

2 cup cooked long grain rice, cold

415 gram can pink or red salmon, drained, flaked

2 hard-boiled eggs, chopped

3 green onions, sliced

2 tablespoon drained capers

2 tablespoon dill, finely chopped

1 lemon, juice

3 sheets frozen puff pastry, thawed

1 egg, beaten

1 tablespoon sesame seeds

mayonnaise, salad, to serve.

Method

1.Preheat oven to hot, 220°C. Line an oven tray with baking paper.

2.In a bowl, combine rice, salmon, eggs, green onions, capers, dill and juice. Season to taste.

3.Place a third of salmon mixture along one end of each sheet of pastry. Fold in sides and roll up to enclose. Place on prepared tray.

4.Using a small, sharp knife, slash pastry in a few places for air vents. Brush with egg and sprinkle sesame seeds over.

5.Bake for 20-25 minutes, until pastry is puffed and golden. Serve with mayonnaise and salad.

Use 250g salmon fillets, seared and flaked, in place of canned salmon, if you prefer. Unbaked pastries can be frozen – reheat from frozen.
Note

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Ingredients

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