Quick and Easy Salmon Coulibiac - inspired by Hairy Bikers

This is one of my OMG,-forgot-to-defrost-something-for-dinner-what-can-we-have-meals.

It was inspired by the Hairy Biker's recipe but is made from store cupboard and freezer ingredients.

From start to finish, including baking time this recipe takes about 45 minutes and is really delicious. The day I took the photos, I used Uncle Ben's Lemon and Rosemary Rice so I left out the lemon. Normally I make it without the prawns as my husband is allergic to them.

MmeLindt's Quick and Easy Salmon Coulibiac

You need:

Packet of ready made Puff Pastry

One egg

Packet of frozen salmon

Couple of cubes of frozen spinach leaves, defrost a little so you can separate them.

Uncle Ben's rice sachets or 100g long grain rice

Fresh dill, parsley and chives (or dried if fresh not available)

Handful of mushrooms (optional)

Handful of cooked, peeled prawns (optional)

Lemon zest

Preheat oven to 180°C.


How to do it:

If using rice, cook it in water with stock cube added. Otherwise, mix rice, herbs, chopped mushrooms, prawns, lemon zest and egg in a bowl.

Roll out your puff pasty. One one half of the pastry, scatter the spinach leaves on the pastry then layer half of the rice mixture on top. Place salmon on top then cover with remaining rice mixture.

Flip the pastry over the top of the salmon/rice and press the edges down. Bake in oven for about 25 - 30 minutes 

I quick defrosted the spinach in some warm water, just enough to spread it.

The puff pastry I buy here is round not rectangular, but works well.

 Note the fancy fish decoration made of off cuts of pasty.