Dinner

Easy Salmon Coulibiac Recipe

ByJack Voss December 8, 2025December 8, 2025

Introduction

This easy salmon coulibiac is a delightful flaky pastry parcel filled with tender salmon, seasoned rice, mushrooms, and boiled eggs. Perfect for a special family dinner or impressing guests without too much fuss.

A close-up of a sliced pastry with many thin, crispy, golden brown layers on top, revealing inside a filling with three clear parts: the outermost layer is light pink flaky fish, the middle layer is a mix of greenish-brown rice with grains and small dark pieces, and the inner layer includes slices of white boiled egg with a yellow yolk. The pastry rests on a white marbled surface, with some crispy flakes scattered around. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 eggs
3 tbsp olive oil or rapeseed oil
200g mushrooms, chopped
200g packet cooked brown rice
½ small pack dill
2 lemons, 1 zested and juiced, 1 cut into wedges to serve
2 tbsp capers, chopped
270g packet filo pastry (7 sheets)
Salad leaves, to serve
600g salmon fillet, boned and skinned

Instructions

Step 1: Boil the eggs for 7 minutes, then plunge them into cold water to cool.
Step 2: Heat 1 tablespoon of oil in a frying pan, add the chopped mushrooms and a pinch of seasoning, and cook, stirring occasionally, for 8–10 minutes until golden.
Step 3: Add the cooked brown rice, chopped dill, lemon zest and juice, chopped capers, and some more seasoning to the pan. Stir well and then remove from the heat.
Step 4: Line a baking sheet with parchment paper. Lay two sheets of filo pastry next to each other on the tray, slightly overlapping in the middle. Brush with some oil and top with another two sheets. Repeat with two more sheets so you have six layers in total, brushing with oil between layers.
Step 5: Butterfly the salmon fillet by cutting through the side, but not all the way through, so it opens like a book.
Step 6: Place the salmon on the layered pastry and spoon the rice mixture evenly over one side of the fish. Peel and slice the boiled eggs, then arrange the slices on top of the rice.
Step 7: Close the salmon fillet over the filling, season lightly, then wrap the pastry around to form a sealed parcel. Scrunch any remaining pastry over the top and drizzle with a little more oil.
Step 8: Preheat the oven to 180°C (160°C fan)/gas mark 4. Bake the coulibiac for 40 minutes until the pastry is crisp and golden.
Step 9: Serve warm with lemon wedges and dressed salad leaves on the side.

Tips & Variations

For extra moisture, you can spread a thin layer of cream cheese or mustard inside the salmon before adding the rice mixture.
Use fresh herbs like parsley or tarragon along with dill for a different flavor profile.
If you prefer, swap brown rice for couscous or quinoa for a lighter filling.
Ensure the pastry is well sealed to prevent any filling leakage during baking.

Storage

Store leftover coulibiac wrapped tightly in the refrigerator for up to 2 days. Reheat in a moderate oven (around 160°C) for 10–15 minutes to keep the pastry crisp. Avoid microwaving as it may make the pastry soggy.

How to Serve

The image shows a cut piece of a layered baked dish resting on a white marbled surface. The top layer is golden and crispy with many uneven, thin, flaky sheets that look light and crunchy. Below this is a thick layer of cooked salmon with a soft pink color. Under the salmon layer is a mixed filling that includes brown rice, small dark bits, and slices of white boiled egg parts. The entire dish looks moist inside but with a crisp outside layer. Small crispy flakes are scattered around the dish on the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the coulibiac in advance?

Yes, you can assemble the coulibiac and keep it covered in the fridge for a few hours before baking. Just allow a little extra baking time if cold from the fridge.