Name: Salmon coulibiac
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 2 cup cold cooked long-grain rice; 415 gram can pink or red salmon, drained, flaked; 2 hard-boiled, chopped eggs; 3 sliced green onions; 2 tablespoon baby capers; 2 tablespoon chopped dill; juice of 1/2 lemon; 2 sheets thawed frozen puff pastry; 1 beaten egg; 1 tablespoon sesame seeds; baby spinach leaves, to serve

Salmon coulibiac

This dill-flecked Russian salmon pie makes for a fabulous lunch or light dinner with spinach salad.

Serves 4

Prep

20M

Cook

25M

Total

45M

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Ingredients

2 cup cold cooked long-grain rice

415 gram can pink or red salmon, drained, flaked

2 hard-boiled, chopped eggs

3 sliced green onions

2 tablespoon baby capers

2 tablespoon chopped dill

juice of 1/2 lemon

2 sheets thawed frozen puff pastry

1 beaten egg

1 tablespoon sesame seeds

baby spinach leaves, to serve

Method

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

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

3.Place half salmon mixture along one end of each sheet of pastry. Fold in sides and roll up to enclose. Place on tray, seam side down.

4.Using a small sharp knife, pierce top of pastry to allow steam to escape. Brush with egg and sprinkle over sesame seeds.

5.Bake 20-25 minutes, until pastry is golden. Serve with spinach leaves.

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Ingredients

Method

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