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Salmon coulibiac
Salmon coulibiac
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Indulge in a flavorful and nutritious salmon coulibiac for a simple family dinner. Repurpose leftovers for savory puff pastry pies and elevate tuna dishes with zesty capers.
Ingredients:
  • 9.20 gm vegetable oil
  • 2 large (about 250g each) salmon fillets, skin removed, halved crossways
  • 4 sheets (24 x 24cm) reduced-fat puff pastry, just thawed
  • 2 green shallots, ends trimmed, thinly sliced crossways
  • 40.00 ml drained capers
  • 20.00 ml finely chopped fresh dill
  • Salt & freshly ground black pepper
Instructions:
  • 1. Preheat the oven to 220°C. 2. Heat a small saucepan filled with warm water over medium heat until boiling. 3. Cook the eggs for 4 minutes, then drain. 4. Transfer the eggs to a large heatproof bowl and cover with cold water. Let them cool for 5 minutes, then drain. 5. Peel and coarsely chop the eggs, placing them in a separate bowl. Set aside.
  • Heat oil in a large non-stick frying pan over high heat. Sear salmon for 1 minute on each side until golden brown. Remove from heat.
  • Cut out equal-sized rectangles from the pastry sheets. Reserve any extra pastry by placing it back in the freezer. Put a piece of salmon in the middle of each pastry rectangle. Mix green shallots, capers, and dill in a bowl. Sprinkle the salmon evenly with the shallot mixture, then add the egg on top. Season with salt and pepper.
  • Enclose filling by bringing pastry edges together and sealing by pinching. Place on a baking tray and bake on the top shelf of the oven for 15-18 minutes until golden brown and puffed. Remove from oven, divide among serving plates, and serve immediately.

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