Salmon coulibiac

Salmon coulibiac

Posh Rice
4 pies
60 mins

These individual servings of this classic Russian fish pie can be made ahead and chilled, or frozen, until ready to cook.


Quantity Ingredient
25g butter, plus an extra knob
1 onion, finely chopped
1 garlic clove, crushed
100g chestnut mushrooms, finely chopped
2 salmon fillets, about 140g each
85g mixed basmati and wild rice
2 eggs
1 beaten egg
1/2 small bunch dill, finely chopped
1 lemon, zested
1/2 lemon, juiced
500g block all-butter puff pastry
plain flour, for dusting
freshly ground black pepper

For the sauce

Quantity Ingredient
200g creme fraiche
1 tablespoon wholegrain mustard
1 heaped teaspoon chopped dill


  1. Heat the 25g butter in a frying pan and soften the onion for 8 minutes. Add the garlic and mushrooms, turn up the heat and cook until golden and any liquid has evaporated. Tip into a bowl. Return the pan to the heat. Add the knob of butter, then cook the salmon, skin-side down, for 5 minutes. Flip over and remove the pan from the heat. Set aside for 3 minutes, then remove the salmon and leave to cool – it shouldn’t be cooked through. Flake the fish and discard the skin.
  2. Return the pan to the heat, add the rice and some salt, then pour over enough boiling water so that the rice is just covered. Bring to the boil, turn down the heat, cover and cook for 15 minutes. Turn off the heat and steam for 10 minutes. Drain, then spread the rice out on a tray and leave to cool.
  3. Bring a small pan of water to the boil and cook the whole eggs for 8 minutes, then drain and run under cold water. Once cool, peel and slice them.
  4. To make the sauce, warm the crème fraîche in a small saucepan and stir through the mustard, dill and a little seasoning.
  5. Tip the rice into the mushroom and onion bowl and stir through the dill, lemon zest and juice and a little seasoning.
  6. Line a tray with parchment paper. Roll out half the pastry on a lightly floured surface to a 28cm square. Cut into four equal squares and place on the prepared tray. Spoon 4 tbsp of the rice mixture onto each square, leaving a border around the edges, then top with the salmon, eggs, remaining rice and 2 tsp of the sauce. Roll out the remaining pastry to a 30cm square and cut into four equal squares. Brush the borders of the filled squares with the beaten egg and top with the pastry lids. Seal the edges, trim to neaten and crimp the edges with the tines of a fork. Use a sharp knife to poke a few air holes in the tops of the pies, brush with a little more beaten egg and chill for 30 minutes.
  7. Preheat the oven to 200°C. Bake the pies for 30–35 minutes and rewarm the sauce to serve alongside the pies.
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