Back to Recipe Menu

Salmon Coulibiac (Russian salmon pie)

Method

  • Cook the rice according to instructions on the packet. Drain, rinse and set aside to cool.
  • Poach the salmon in a pan of boiling water. Then remove and allow to cool slightly, before removing the bones and skin and flaking the flesh with a fork.
  • At the same time, melt the butter in a heavy-bottomed pot and gently saute the leeks and mushrooms for about 5 mins until soft. Set aside to cool.
  • When ready, preheat oven to 180°C fan forced (200°C normal).
  • Combine the rice, dill, seasonings, sweet paprika and lemon juice with 1 lightly beaten egg, the flaked salmon and leek mixture in a large bowl.
  • Spray a 24 cm gratin (large pie) dish with oil and cut a pastry sheet to fit in the base.
  • Then cut another pastry sheet into 3 wide strips and place around the insides of the dish. Press the joins of the pastry together with your fingers and spoon the filling into the dish. Place the third pastry sheet over the top, cut any excess pastry from around the rim and press the side and lid pastry together with your fingers.
  • Beat the remaining egg.
  • Prick holes on top of the pie with a fork in a decorative pattern and brush the top with the beaten egg. Then cook in the oven for about 60 mins until golden brown.
  • If freezing, tightly wrap the entire pie (including the dish) in clingwrap. When ready, partially defrost the pie on the kitchen bench and finish off in the fridge. Not suitable for the microwave, so allow plenty of time to defrost. 
  • Serve with a simple green salad on the side.
  • nb. If using tinned salmon, remove any large bones and then flake the fish with a fork. 
  • "Frost Bite" by Susan Austin

Ingredients

  • 140 gm long-grain rice
  • 500-550 gm salmon fillets (or 600 gm tinned salmon)
  • 30 gm butter
  • 2 leeks, finely sliced
  • 200 gm mushrooms, chopped
  • 3 tbsp chopped fresh dill
  • sea salt & freshly ground pepper
  • 2 tspn sweet paprika
  • juice of 1 lemon
  • 2 large eggs
  • cooking oil spray
  • 3 sheets frozen puff pastry, thawed

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm