Koulebiaka (Russian-Style Salmon En Croute)
Serves 6
This is a guest recipe from the Saturday Daily Mail magazine
Ingredients
900 g for
fresh salmon
225 g of cooked rice
225 g of chopped raw mushrooms
3 hard-boiled eggs, peeled and chopped
A handful of parsley, chopped
Two Shallots, peeled and chopped
Salt and pepper
50 g of butter, softened, plus extra for brushing the pastry
12 ounces of ready-made puff pastry
Horseradish sauce to serve
AND THIS IS WHAT YOU DO …
- Pre-heat the oven to 200 C/fan 180 C/gas 6.
- Place the salmon into a large saucepan and add enough for the water to cover.
- Poach on a medium heat on the hob for eight minutes or until the flash is just pink in the centre.
- Set aside to cool, still in the poaching water.
- Remove the fish from the pan (discarding the water) and flake it into a bowl.
- Stir in the cooked rice, chopped raw mushrooms, hard-boiled eggs, parsley, Shallots, salt and pepper and butter. Mix well.
- Roll out the pastry on a floured work surface to a rectangle about 30 cm x 36 cm (12“ x 14“).
- With the long side facing you, spoon the mixture over the left hand half of it leaving a 3 cm (1 1/4 inches) border.
- Moisten the border with a little water, then fill the other half of the pastry over so you have an 18 cm x 30 cm (7“ x 12“ rectangle) and seal the edges.
- Make slits on the top for steam to escape.
- Brush the top with melted butter, place on a roasting tray lined with baking parchment and bake for 30 to 40 minutes, or until golden.
- Serve hot with horseradish sauce.