Salmon & herby potato coulibiacs

Salmon & herby potato coulibiacs

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • 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: per serving
HighlightNutrientUnit
kcal520
fat30g
saturates13g
carbs43g
sugars3g
fibre2g
protein18g
low insalt0.6g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 4

    Roll out the remaining pastry and repeat the process, using up the rest of the potato and salmon. Chill for 30 mins.

  • STEP 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.

Goes well with

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    Rating: 5 out of 5.5 ratings
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