Salmon koulibiac Recipe
- 60g/2oz basmati rice
- pinch turmeric
- 60g/2oz butter
- 1 onion, finely chopped
- 200g/7oz chestnut mushrooms, sliced
- 600g/1lb 5oz ready-cooked salmon fillets, flaked
- 1 tbsp chopped fresh parsley
- 1 tbsp chopped fresh tarragon
- 2 free-range eggs, hard-boiled, chopped
- salt and freshly ground black pepper
- 250g/9oz ready-rolled puff pastry
- 1 free-range egg, beaten
- sesame seeds, to sprinkle
- Place the rice into a pan of boiling water with a pinch of turmeric and cook for 15-17 minutes, or until just done but still firm, then drain.
- Melt the butter in a frying pan and fry the onion for 4-5 minutes, until soft.
- Add the mushrooms and fry for 3-4 minutes, or until softened.
- Add the cooked rice, salmon, parsley, tarragon, eggs and season, to taste, with salt and freshly ground black pepper.
- Place the puff pastry onto a clean flat surface. Cut out a rectangle 30cm/12in x 20cm/8in.
- Spoon the salmon mixture down the length of the middle of the pastry rectangle, then wrap the pastry around the mixture.
- Brush the pastry all over with the beaten egg, then place onto a baking tray and place in the fridge to cool for 30 minutes.
- Preheat the oven to 200C/400F/Gas 6.
- Sprinkle the pastry parcel with sesame seeds and transfer to the oven to cook for 30 minutes, or until hot throughout and crisp and golden-brown all over.
