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Salmon coulibiacs
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Create elegant mini salmon pies for a sophisticated dinner gathering.
Ingredients:
  • 50g butter, plus extra, to cook
  • 2 eschalots, finely chopped
  • 250g button mushrooms, thinly sliced
  • 150g (3/4 cup) white long-grain rice
  • 2 hard-boiled eggs, finely chopped
  • 200ml creme fraiche
  • 40.00 ml chopped flat-leaf parsley
  • Zest and juice of 2 lemons
  • 2 x 375g packets frozen block puff pastry, thawed
  • 3 x 200g pieces salmon fillet, skinned, halved widthwise
  • 1 egg, lightly beaten
  • 40.00 ml capers
  • Salad, (see notes) to serve
  • 40.00 ml finely chopped chives
  • 100g (2/3 cup) plain flour
  • 1 egg, plus extra, to brush
Instructions:
  • Prepare a flawless crepe batter by whisking all ingredients along with a pinch of salt until smooth. Let it rest for 15 minutes. Heat a dab of extra butter in a 17cm non-stick frying pan over medium heat. Cook 60ml (1/4 cup) of batter for 30 seconds on each side or until a light golden brown. Continue this process with the rest of the batter until you have a total of 6 delectable crepes. Set aside for further use.
  • In a small pan over medium heat, melt butter and sauté eschalots for 5 minutes. Stir in mushrooms and cook for an additional 5 minutes. Remove from heat and set aside.
  • Boil the rice in salted water until tender, then drain thoroughly. Return the rice to the pan and let it cool. Mix in chopped eggs, half of the creme fraiche, parsley, lemon zest, and lemon juice.
  • Preheat the oven to 180C. Roll out the pastry on a lightly floured surface to 3mm thick. Cut out rounds 2cm wider than the tops of 6 x 250ml (1 cup) heatproof bowls. Line each bowl with a crepe, fill with rice mixture, mushroom mixture, and a piece of salmon. Brush the pastry rounds with egg and place them egg-side down over the salmon, pressing the edges onto the bowls. Brush the tops with egg and bake for 25 minutes or until puffed and golden.

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