Ingredient:
75 g (2 ½ oz) long grain rice
Salt and black pepper
60 g (2 oz) butter, plus extra for greasing
1 large onion, chopped
1×400 g can chopped tomatoes, drained
500 g (1 lb) fresh salmon fillets, cooked and flaked
2 tbsp chopped parsley
Grated zest and juice of 1 lemon
500 g (1 lb) puff pastry
1 egg, beaten
60 g (2 oz) butter, melted, and juice of ½ lemon, to serve
Lemon twists and watercress sprigs, to garnish
Method:
Cook the rice in the boiling salted water for 12 minutes or until just tender.
Meanwhile, melt the butter in a saucepan, add the onion, and cook very gently for about 10 minutes until soft but not coloured. Add the tomatoes and cook for 15 minutes. Leave to cool.
Drain the rice thoroughly, and combine with the onion and tomato mixture, the flaked salmon, parsley, and lemon zest and juice. Season with salt and pepper.
Roll out 425 g (14 oz) of the puff pastry into a 28×40 cm (11×16) rectangle.
Arrange the salmon mixture down the middle of the rectangle, leaving a 7 cm (3 in) border on each side. Brush the border with a little of the beaten egg, and wrap and decorate the koulibiac.
Bake the koulibiac in a preheated oven at 220℃ (200℃ fan, Gas 7) for 30-45 minutes until golden.
Transfer to a warmed serving dish, and pour the melted butter and lemon juice into the cuts. Serve in thick slices, garnished with lemon twists and watercress.
75 g (2 ½ oz) long grain rice
Salt and black pepper
60 g (2 oz) butter, plus extra for greasing
1 large onion, chopped
1×400 g can chopped tomatoes, drained
500 g (1 lb) fresh salmon fillets, cooked and flaked
2 tbsp chopped parsley
Grated zest and juice of 1 lemon
500 g (1 lb) puff pastry
1 egg, beaten
60 g (2 oz) butter, melted, and juice of ½ lemon, to serve
Lemon twists and watercress sprigs, to garnish
Method:
Cook the rice in the boiling salted water for 12 minutes or until just tender.
Meanwhile, melt the butter in a saucepan, add the onion, and cook very gently for about 10 minutes until soft but not coloured. Add the tomatoes and cook for 15 minutes. Leave to cool.
Drain the rice thoroughly, and combine with the onion and tomato mixture, the flaked salmon, parsley, and lemon zest and juice. Season with salt and pepper.
Roll out 425 g (14 oz) of the puff pastry into a 28×40 cm (11×16) rectangle.
Arrange the salmon mixture down the middle of the rectangle, leaving a 7 cm (3 in) border on each side. Brush the border with a little of the beaten egg, and wrap and decorate the koulibiac.
Bake the koulibiac in a preheated oven at 220℃ (200℃ fan, Gas 7) for 30-45 minutes until golden.
Transfer to a warmed serving dish, and pour the melted butter and lemon juice into the cuts. Serve in thick slices, garnished with lemon twists and watercress.
