Salmon Coulibiac Recipe

Salmon Coulibiac

To prepare this salmon coulibiac dish for 4, you will require 45 minutes preparation and cooking time.

Salmon Coulibiac


  • 1tbsp. oil
  • 110g (4oz) mushrooms, chopped
  • 1 red onion, chopped
  • 625g (1half lb) Scottish Salmon tail fillets, cooked and flaked
  • 2 hardboiled eggs, chopped roughly
  • 75g (3oz) Basmati rice, cooked
  • 1 tbsp. fresh, chopped dill
  • Rind and juice of 1 lemon
  • Salt and pepper to taste
  • 500g pack ready-made puff pastry
  • Beaten egg to glaze


  1. Preheat oven to Gas mark 7
  2. You may want to pre-cook the eggs, salmon and rice at this stage.
  3. Heat oil in a large frying pan and cook mushrooms and onion until soft.
  4. In a large bowl, mix together the flaked salmon, mushrooms and onions, hardboiled eggs, cooked rice, dill, lemon rind and juice and salt and pepper.
  5. Roll out the pastry on a floured surface to 37 x 33cm (15×13″). Cut into strips one 15cm ( 6″) wide and the other 18cm ( 7″) wide.
  6. Place the narrower strip onto a baking sheet and cover with the salmon filling, leaving a 1.5cm (half “) border. Dampen the edges and place the remaining pastry on top. Seal the edges well.
  7. Using a sharp knife, lightly mark the pastry with a criss-cross pattern and brush with beaten egg.
  8. Bake in the preheated oven for 25-30 minutes until gold brown and crisp.
  9. Serve with seasonal vegetables or salad.


  • Fat content: 54g
  • Carbohydrate (energy): 55g
  • Kilocalorie: 880
  • Omega-3 fatty acids: 3.5g

All values are for one serving using listed ingredients.