| Coulibiac - my way |
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2 sheets frozen puff pastry 500 g salmon fillets ½ pkt frozen spinach, thawed 1 cup cooked rice 3 large button mushrooms, sliced 1 tablespoon butter few grinds nutmeg 1 tablespoon lemon thyme leaves juice half lemon freshly ground black pepper, to taste 12 cherry tomatoes, halved 1 hardboiled egg, sliced salt flakes 1 egg, beaten (for glaze)
Take the pastry from freezer and allow to become pliable. Take out fish to bring to room temperature. Remove skin and reserve to fry up to serve with the coulibiac. Place mushrooms in a pan with butter and sauté then add spinach and rice and cook to heat. Season with nutmeg and pepper then add garlic paste and stir through. Add lemon thyme leaves and lemon juice and cherry tomatoes. Place one sheet of pastry on a paper-lined tray. Brush with beaten egg. Spread half the spinach-rice mixture in the middle of the pastry, leaving a border of 3-4 cm. Arrange the salmon fillets o top and sprinkle with salt flakes. Top with the remaining rice and spinach, completely covering the fish, and arrange the hardboiled egg slices on top. Cover with the remaining pastry, pressing down at the edges and use the excess of the bottom sheet to overlap the top layer’s edge and make a border. Prick with a fork and cut a cross in the centre as a vent. Brush with egg-wash. Bake in a preheated 190C oven for 20-30 mins. Serve with tartare, dill cream or mayonnaise. Cooked, sliced beetroot goes very well as an accompaniment too. Serves 4-6.
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