Salmon Coulibiac recipe | Delia Smith

Ingredients

• 1¼ lb (560 g) salmon tail fillet, skinned
• 2 large eggs, hard boiled (7 minutes from simmering), roughly chopped
• 1½ level tablespoons chopped, fresh parsley
• salt and freshly milled black pepper
• 1 x 375g pack of ready-rolled fresh puff pastry
• 3 oz (75 g) butter
• 3 oz (75 g) white basmati rice
• 8 fl oz (225 ml) fish stock
• 1 medium onion, finely chopped
• 4 oz (110 g) small button mushrooms, finely sliced
• 1 level tablespoon chopped fresh dill
• 1 level teaspoon lemon zest
• 2 tablespoons fresh lemon juice
• 1 oz (25 g) butter, melted
• 1 egg, lightly beaten