550g salmon fillet, skin removed
1 x 375g packet of puff pastry
1 medium onion, finely chopped
110g button mushrooms, finely sliced
1 tablespoon fresh dill, chopped
225ml fish stock
1 teaspoon lemon zest
2 tablespoons lemon juice
2 eggs, hard boiled and then chopped
1½ tablespoons chopped fresh parsley
25g butter, melted
1 egg, lightly beaten
Melt 25g butter in a saucepan, pour the rice into the saucepan and stir to coat the rice in the butter. Add the fish stock, bring to a simmer and cover with a lid. Cook for 15 minutes, take the pan off the heat, remove the lid and let it cool.
Whilst the rice is cooking, butter a sheet of foil, lay the salmon on it and season to taste. Wrap it up fairly loosely, place on a baking sheet and put it in the oven for about 10 minutes. Remove from the oven, open the foil and let it cool. The salmon will not be completely cooked at this stage but that is how it should be.
Melt the remaining 50g of butter in a saucepan, add the finely chopped onion and cook gently for about 10 minutes until the onion is soft. Then add the sliced mushrooms and half the dill and carry on cooking for another 5 minutes. Then stir in the lemon zest and juice, season and allow to cool.
Break the cooled salmon into flakes, put into a bowl and add the chopped hard boiled eggs, the rest of the dill, half of the parsley and some salt and black pepper. In another bowl mix together the rice mixture with the onion, mushrooms and the rest of the parsley.
Roll out the puff pastry into a rectangle. Put half the rice mixture into the centre of the rectangle, then put the salmon mixture on top of this. Finish off with the remainder of the rice mixture on top of the salmon. You’re aiming for a loaf shape and may need to press it together a little bit. Fold the sides of the pastry up and over the top of the filling so that the edges overlap, brush with the egg and pinch the edges of the pastry together to seal. Then do the same with the ends of the pastry. You should end up with a completely sealed oblong of pastry encasing the salmon and rice mixtures.
Set the oven to 220C/gas mark 7. Place the coulibiac onto a baking tray with the sealed edges underneath and then brush the top with the beaten egg and any remaining butter. Put the baking tray on to a high shelf in the oven and cook for 20 – 25 minutes by which time the pastry should be golden brown and the filling cooked through. Take out of the oven and let it rest for 10 minutes or so before cutting into slices and serving.
Delicious with sour cream or with a mixed leaf salad.