Quick & Easy

Salmon coulibiac

SALMON COULIBIAC
6
25M
30M
55M

Ingredients

Shortcrust pastry

Method

1.Make shortcrust pastry. Pulse flour, butter and rind five times in processor; turn onto flat surface. Knead in enough of the water until pastry just comes together. Enclose in plastic wrap; refrigerate 30 minutes.
2.Preheat oven to 220°C/425°F. Heat large oven tray.
3.Combine rice and onion in small bowl. Combine egg, mayonnaise and dill in small bowl; season. Remove skin and bones from salmon; mash.
4.Cut one third of pastry from block; refrigerate. Roll remaining pastry between sheets of baking paper until 20cm x 26cm.
5.Spoon rice mixture over pastry, leaving a 3cm border. Top with salmon then egg mixture.
6.Roll refrigerated pastry until 24cm x 29cm. Mark a rectangle 2cm in from edge of pastry. Put pastry over filling, pressing edges together. Mark lines across pastry. Brush with egg.
7.Bake on hot tray about 20 minutes or until browned. Stand 5 minutes.

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