Description
This Easy Salmon Coulibiac recipe is a delightful Russian-inspired dish featuring a succulent salmon fillet stuffed with a flavorful mixture of brown rice, mushrooms, dill, capers, and boiled eggs, all wrapped in crisp golden filo pastry. Perfect as a comforting yet elegant meal, it’s baked to perfection and served with fresh lemon wedges and salad leaves for a balanced plate.
Ingredients
Scale
Eggs and Filling
- 2 eggs
- 200g mushrooms, chopped
- 200g packet cooked brown rice
- ½ small pack dill
- 2 tbsp capers, chopped
- 1 lemon, zested and juiced
Salmon and Pastry
- 600g salmon fillet, boned and skinned
- 270g packet filo pastry (7 sheets)
- 3 tbsp olive oil or rapeseed oil
To Serve
- 1 lemon, cut into wedges
- Salad leaves
Instructions
- Boil the eggs: Place the eggs in boiling water and cook for 7 minutes. Once cooked, immediately plunge them into cold water to stop the cooking process and make peeling easier.
- Prepare the mushroom rice mixture: Heat 1 tablespoon of oil in a frying pan over medium heat. Add the chopped mushrooms with a pinch of seasoning and cook, stirring occasionally, for 8-10 minutes until the mushrooms turn golden and any moisture evaporates. Stir in the cooked brown rice, chopped dill, lemon zest and juice, chopped capers, and additional seasoning to taste. Remove the pan from heat and set aside.
- Prepare the filo pastry base: Preheat the oven to 180°C (160°C fan)/gas mark 4. Line a baking sheet with parchment paper. Lay two sheets of filo pastry side by side on the baking sheet with a slight overlap. Brush the pastry lightly with oil, then add another two sheets on top and brush again. Repeat with the last two sheets, brushing each with oil to create a sturdy and crisp pastry base.
- Butterfly the salmon: Carefully cut the salmon fillet horizontally through the side, but not all the way through, so it can open like a book. Place the salmon in the center of the layered filo pastry on the baking sheet.
- Assemble the coulibiac: Spoon the prepared mushroom and rice mixture evenly over one side of the opened salmon fillet. Peel and thinly slice the boiled eggs and arrange the slices neatly on top of the rice mixture. Close the salmon fillet carefully over the filling, then season the outside with salt and pepper.
- Wrap with filo pastry: Fold the filo pastry around the salmon parcel, tucking in edges and scrunching the remaining pastry sheet on top to seal. Drizzle a little more oil over the pastry for a golden finish.
- Bake the coulibiac: Place the wrapped salmon on the baking tray in the preheated oven and bake for 40 minutes, or until the pastry is crisp and golden brown.
- Serve: Remove from the oven and serve immediately with fresh lemon wedges and dressed salad leaves for a bright, fresh contrast.
Notes
- Ensure the salmon fillet is boned and skinned for easy preparation and eating.
- Use fresh dill for the best flavor; dried dill can be substituted but reduce the quantity to prevent overpowering the filling.
- For a crispier pastry, handle filo sheets gently and brush each layer generously with oil.
- You can prepare the mushroom and rice filling a day ahead to save time on serving day.
- This dish pairs well with a light white wine such as Sauvignon Blanc or Pinot Grigio.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Russian
Keywords: salmon coulibiac, baked salmon, filo pastry salmon, Russian salmon pie, easy salmon recipe
