Classic Salmon Coulibiac

Instructions

1. 1

   Preheat your oven to 200°C (390°F).

2. 2

   Finely chop the onion and mushrooms. Heat the olive oil in a pan over medium heat, add the onion and cook for 2-3 minutes until soft. Add the mushrooms and cook for another 5 minutes until the moisture evaporates. Season with salt and black pepper. Set aside to cool.

3. 3

   Wilt the spinach in the same pan for 1-2 minutes, then drain and squeeze out any excess moisture. Chop roughly and set aside.

4. 4

   Chop the hard-boiled egg and fresh dill.

5. 5

   In a bowl, combine the cooked rice, sautéed mushrooms and onions, spinach, chopped egg, and dill. Mix well and season with salt and black pepper to taste.

6. 6

   Roll out the puff pastry on a lightly floured surface into a rectangle large enough to wrap the filling and salmon.

7. 7

   Place half of the rice mixture in the center of the pastry, forming a bed for the salmon. Lay the salmon fillet on top, season with salt and black pepper, then cover with the remaining rice mixture.

8. 8

   Fold the pastry over the filling, sealing the edges well. Place seam-side down on a baking tray lined with parchment paper. Decorate with pastry trimmings if desired.

9. 9

   Beat the egg for the egg wash and brush it over the pastry.

10. 10

    Bake in the preheated oven for 30-35 minutes, or until the pastry is golden brown and cooked through.

11. 11

    Let the coulibiac rest for 10 minutes before slicing. Serve warm.