I made this yesterday with Gluten-free flaky pastry (no mean feat) and was really pleased with the outcome. Never cooked with trout before. I added spinach as suggested above and plenty of flavouring. Agreed it was very dry and served with hollandaise sauce (daughter had Ketchup!) Next time I would definitely mix is some kind of sauce to bind it. Thanks for the lovely ideas.

A firm family favourite, we use salmon and add mushrooms. Also add soured cream to bind everything together - yum. I serve with cubed roasted potatoes and a warm dill and cucumber sauce. Usually make more than needed as it is very tasty for packed lunch too!

I substituted Sea Trout and left out the Dill, absolutely great!

I've made this with salmon and served it with a garden salad and scalloped potatoes. Yum! I had lots of compliments and requests for the recipe.

Fantastic made with Salmon & smoked Haddock also I cooked the rice with a fish stock cube instead of plain water and tossed a knob of butter into the drained rice before mixing with the fish.
Very moorish

This dish is a favorite at the museum that I currently work at. As far as the dryness goes, I always serve this with hollandiase sauce. I have made this at least a hundred times, from my own experience, make sure the filling is very flavorful, I rub the salmon down with whole seed mustard also. I use wild rice mix, wilted spinach and boursin cheese for the filling and of course season to taste. Bon Appitite!

This has to be one of the easiest dishes I have ever made. All the ingredients I had already, but swapped the Trout for Cod that I had in the freezer. I served it with tartare sauce, but hollandaise sounds nice too, so will be trying that with it next time.
I got some wonderful comments after dinner and will definitely be making this again.

Delia suggests the following with her online recipe for salmon coulibiac: This is one of the best fish pies ever invented. It's perfect for entertaining as it can all be made well in advance. Provided everything is cooled thoroughly first, all you have to do is cover it with clingfilm and leave in the fridge until needed, then pop it into the oven just before you serve the first course. Serve it cut in slices, with a large bowl of mixed-leaf salad tossed in a sharp lemony dressing, and hand round some Foaming Hollandaise sauce. Or you can simply melt some butter with an equal quantity of lemon juice and serve it with that.

Hi Girl Flower, we had the same problem when i started making Koulibiac. Its often served just with a bowl of mayonaise apparently. I add some dill and lemon juice to my mayo.

Was pretty easy to cook and make. Looked fabulous as well when dished up. My only complaint (if it is a complaint) Is that at the end it was quite dry.. the rice kept it moist ish - but not nearly enough to mop up the flakey bits of pastry. Wasnt sure what to serve this with either. I havent given up though.. really liked the dish just need to find the perfect side dish to accompany it!