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Coulibiac/Salmon and rice pie recipe

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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

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.
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.
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 Pie recipes

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