Spiced salmon coulibiac recipe | delicious. magazine
Debbie Major uses up leftover kedgeree in this gorgeous salmon and rice filled pie or coulibiac – perfect as a filling family dinner.
Ingredients
- 25g butter, plus extra to grease
- 2 x 320g packets ready-rolled all-butter puff pastry
- 2 garlic cloves, crushed
- 5cm piece fresh ginger, finely grated
- 1 hot red chilli, deseeded, finely chopped
- 200g button mushrooms, thinly sliced
- 1 quantity of just-made https://www.deliciousmagazine.co.uk/recipes/kedgeree-2/kedgeree, made with 400g fresh salmon fillet instead of the smoked haddock
- Plain flour to dust
- 1 medium free-range egg, lightly beaten
- Cucumber and yogurt raita to serve
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