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Salmon coulibiacs with creamy horseradish sauce
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Prep Time:
40 minutes
Cook Time:
40 minutes
Total Time:
80 minutes
Impress guests with savory mini coulibiacs bursting with salmon, mushrooms, and rice.
Ingredients:
  • 27.30 gm extra virgin olive oil
  • 1 brown onion, finely chopped
  • 100g swiss brown mushrooms, thinly sliced
  • 3 garlic cloves, crushed
  • 250g packet 90-second microwave long-grain and wild rice mix
  • 62.50 gm crème fraîche
  • 30.00 ml roughly chopped fresh dill, plus extra to serve
  • 2 tsp finely grated lemon rind
  • 42.00 gm lemon juice
  • 2 x 175g skinless boneless salmon fillets
  • 3 sheets puff pastry, partially thawed
  • 3 hard-boiled eggs, thinly sliced
  • 2.40 gm sea salt
  • 100g green beans, steamed, to serve
  • 2 bunches asparagus, steamed, to serve
  • 20.00 ml horseradish cream
  • 125.00 gm crème fraîche
  • 20.00 ml roughly chopped fresh dill
Instructions:
  • Preheat your oven to 220C/200C fan-forced and prepare 2 baking trays with baking paper.
  • In a large frying pan over medium-high heat, heat 1 tablespoon of oil. Add onion and mushroom, cook and stir for 5 minutes until softened. Add garlic and cook for 1 minute. Transfer to a bowl and mix in rice, crème fraîche, dill, lemon rind, and lemon juice. Season to taste with salt and pepper.
  • Heat the remaining oil in a hot pan and add the salmon. Sear for 3 to 4 minutes on each side until almost fully cooked. Plate and gently flake the salmon into big chunks.
  • Prepare a flavorful horseradish sauce by mixing horseradish, crème fraîche, dill, and lemon juice in a small bowl. Season with salt and pepper to perfection.
  • Cut each pastry sheet into 4 squares. Leave a 2cm border, and evenly distribute the rice mixture among 6 pastry squares. Top each with salmon, creating a dome shape. Place and arrange the egg slices on top of the salmon. Lightly brush the pastry border with beaten egg.
  • Roll each of the remaining pastry squares into a 15cm square. Place the squares over the filling to enclose it, then press the edges together with a fork to seal. Transfer the pies to the prepared trays. Brush the tops with beaten egg and make a small cross on the top of each pie. Sprinkle with sea salt and season with pepper. Bake for 25 minutes until the pastry is golden and crisp. Serve the pies with beans, asparagus, and horseradish sauce, and sprinkle with extra dill.

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