Spiced salmon coulibiac recipe

Name: Spiced salmon coulibiac recipe
Total time: 100 min
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

www.deliciousmagazine.co.uk

Debbie Major uses up leftover kedgeree in this gorgeous salmon and rice filled pie or coulibiac – perfect as a filling family dinner.

View full recipe on www.deliciousmagazine.co.uk

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.deliciousmagazine.co.uk.

Share this recipe:

Cooking tools:

Pastry brush
Rolling pin
Grater
Kitchen scale
Offset spatula
Oven
Stove
Baking sheet
Skillet
Fork
Chef's knife
Cutting board
Mixing bowl

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