Salmon & herby potato coulibiacs

Salmon & herby potato coulibiacs

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(5 ratings)

Prep: 45 mins Cook: 1 hr Plus chilling

More effort

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: per serving

  • kcal520
  • fat30g
  • saturates13g
  • carbs43g
  • sugars3g
  • fibre2g
  • protein18g
  • salt0.6g
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  • 600g potato, thinly sliced



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 1 large onion, thinly sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 100ml double cream
  • 100ml crème fraîche
  • 4 tbsp chopped parsley



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 4 tbsp chopped dill
  • zest 1 lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 2 x 375g packs all-butter puff pastry
  • a little flour, for dusting



    Flour is usually made from grinding wheat, maize, rye, barley or rice. As the main…

  • 650g side of salmon, skinned and pin-boned, cut crossways into 3cm slices, then cut in half lengthways to get thick fingers



    With its delicate, sweet flesh and wide availability, salmon is one of the most popular fish.…

  • 1 egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…


  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.

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Comments, questions and tips

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1st Jan, 2015
Excellent! Looks very impressive but is actually quite simple to do. I found portions were a tad small though - beware if you have big eaters!
21st Aug, 2013
Lovely, and looks fab!! Although, next time I may add some wilted spinach
3rd May, 2013
Love this recipe keep going back to it, simple to make, looks great, tastes delicious and everyone loves it
Frantic Flapjack
15th Jan, 2013
Didn't expect too much from this but it turned out really well. Looked great and tasted fabulous. Very pleased.
28th Dec, 2012
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.
28th Dec, 2012
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.
17th Dec, 2012
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.
15th Dec, 2012
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.
3rd Jun, 2014
Would this recipe freeze? Does anyone have any experience? If so, would I freeze before cooking and would I cook from frozen? !
goodfoodteam's picture
12th Jun, 2014
Yes the recipe could be frozen although the texture may alter slightly once defrosted. Freeze at the chilling stage then defrost fully at room temperature and continue with the recipe as stated, thanks.
26th Jan, 2014
Instead of double cream or creme fraiche, would any of single cream ; sour cream ; or parsley sauce be suitable for this dish? regards, Mick Dunmore :)
goodfoodteam's picture
29th Jan, 2014
Hi Mick, thanks for your question. As the dish already contains parsley, if you were to use ready-made parsley sauce then we would leave out the additional parsley, as this would be a substitute. Avoid single cream as it would be too runny but sour cream would work as a substitute too. Hope you enjoy the recipe!BBC Good Food team
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