Salmon Coulibiac

Serves: 4

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Total Time: 80

Prep Time: 25

Cook Time: 55

• 500 gram(s) (1lb 2oz) puff pastry
• 1  egg, beaten
• For the filling
• 2 tablespoon(s) butter
• 200 gram(s) button mushrooms, roughly chopped
• 200 gram(s) cooked basmati rice
• 1 tub(s) Onion Salad
• Crispies (crisp fried onion)
• 2 tablespoon(s) each finely chopped fresh parsley and dill
• 2  hard-boiled eggs, roughly chopped
• 800 gram(s) (1¾lb) poached salmon

Method

1. Heat a large, non-stick frying pan, add butter and mushrooms and stir-fry for 12-15 minutes or until the mushrooms are lightly golden. Remove from heat and stir in the cooked rice, onion crispies, herbs and eggs. Flake in the salmon in large chunks. Season and toss to mix.
2. Roll out pastry on a lightly floured surface to a 30 x 40cm (12 x 16in) rectangle. Pile filling in centre of pastry, patting it to form a sausage shape. Lift sides of pastry up around it, brush edges of the pastry with beaten egg and press together to seal. Seal ends too, using beaten egg and folding the joins towards the central seam. Gently roll it over so the joins are tucked beneath and crimp edges with a fork. It can be made up to this stage a day ahead and kept covered in the fridge.
3. Preheat the oven to 200ºC/180ºC fan/Gas 6. Make a few slashes on top of the pastry so steam can escape. Brush with beaten egg and bake for 35-40 minutes or until golden. Serve warm or at room temperature.

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