Salmon & herby potato coulibiacs

Salmon & herby potato coulibiacs

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(4 ratings)

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Cooking time

Prep: 45 mins Cook: 1 hr Plus chilling

Skill level

Moderately easy

Servings

Makes 2, each serves 6

An impressive addition to any buffet, this puff pastry parcel is filled with fish in a creamy parsley, dill and lemon sauce

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
520
protein
18g
carbs
43g
fat
30g
saturates
13g
fibre
2g
sugar
3g
salt
0.6g

Ingredients

  • 600g potatoes, thinly sliced
  • 1 large onion, thinly sliced
  • 1 tbsp olive oil
  • 100ml double cream
  • 100ml crème fraîche
  • 4 tbsp chopped parsley
  • 4 tbsp chopped dill
  • zest 1 lemon
  • 2 x 375g packs all-butter puff pastry
  • a little flour, for dusting
  • 650g side of salmon, skinned and pin-boned, cut crossways into 3cm slices, then cut in half lengthways to get thick fingers
  • 1 egg, beaten

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Method

  1. Heat oven to 180C/160C fan/gas 4. Par-boil the potato slices for 2-3 mins. Drain and set aside in a large bowl.
  2. Gently fry the onion in the oil for 10 mins until lightly golden. Cool slightly, then stir in the cream, crème fraîche, herbs, zest and plenty of seasoning. Pour over the potatoes and mix very gently.
  3. Roll out one pack of pastry on a lightly floured surface to a 35 x 35cm, then lay on a large baking sheet. Pack ¼ of the potato mixture down one side of the pastry, leaving a 5cm border. Arrange ½ of the salmon on top to cover the potato. Cover the salmon with ¼ of the potato. Brush the pastry all the way round with beaten egg and fold over the pastry. Trim the edges and crimp with your fingers, or seal with a fork. Make decorative fish for the top, if you like.
  4. Roll out the remaining pastry and repeat the process, using up the rest of the potato and salmon. Chill for 30 mins.
  5. Brush the pastries all over with beaten egg. Bake for 40 mins. Leave to rest for 10 mins if serving hot, or serve cold.

Recipe from Good Food magazine, December 2012

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Comments

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ouchorocks's picture
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Lovely, and looks fab!! Although, next time I may add some wilted spinach

susanmanser's picture

Love this recipe keep going back to it, simple to make, looks great, tastes delicious and everyone loves it

Frantic Flapjack's picture
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Didn't expect too much from this but it turned out really well. Looked great and tasted fabulous. Very pleased.

gillyflower12's picture

I haven't made it yet. It just sounds delicious. I live in Thailand for 4 months of the year and I must wait until I get home to do some cooking. Then I will write back with my comments. I can't see how it couldn't be good, but I think a lot will depend onn the seasoing, herbs etc.

mjb123's picture
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I used half the ingredients and made only one for our Christmas Eve dinner. I didn't have any dill or parsley so added some wilted spinach. Went very well with the salad in the photo. Both were loved by everyone in the family.

ranakayssi's picture

it was lovely; I was not so comfortable with pastry, but this was a breeze. I added a spoon of mustard to the dressing and it added zest to the flavour.

marola's picture
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Excellent. Used less pastry 275g each piece. Would comfortably feed eight. Found the description of where to put the salmon confusing, so just put a layer all over half of each sheet.

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