Salmon & herby potato coulibiacs
- John Torode
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Makes 2, each serves 6
More effort
Prep: 45 mins
Cook: 1 hr
Plus chilling
A star rating of 4.8 out of 5.5 ratingsRate
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An impressive addition to any buffet, this puff pastry parcel is filled with fish in a creamy parsley, dill and lemon sauce
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Ingredients
Nutrition
Units:
MetricUS
-
600g potato
thinly sliced
-
1 large onion
thinly sliced
-
1 tbsp olive oil
-
100ml double cream
-
100ml crème fraîche
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4 tbsp chopped parsley
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4 tbsp chopped dill
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zest 1 lemon
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2 x 375g packs all-butter puff pastry
-
a little flour
for dusting
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650g side of salmon
skinned and pin-boned, cut crossways into 3cm slices, then cut in half lengthways to get thick fingers
-
1 egg
beaten
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Nutrition: per serving
-
kcal520
-
fat30g
-
saturates13g
-
carbs43g
-
sugars3g
-
fibre2g
-
protein18g
-
salt0.6g
low
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Method
-
step 1
Heat oven to 180C/160C fan/gas 4. Par-boil the potato slices for 2-3 mins. Drain and set aside in a large bowl.
-
step 2
Gently fry the onion in the oil for 10 mins until lightly golden. Cool slightly, then stir in the cream, crème fraîche, herbs, zest and plenty of seasoning. Pour over the potatoes and mix very gently.
-
step 3
Roll out one pack of pastry on a lightly floured surface to a 35 x 35cm, then lay on a large baking sheet. Pack ¼ of the potato mixture down one side of the pastry, leaving a 5cm border. Arrange ½ of the salmon on top to cover the potato. Cover the salmon with ¼ of the potato. Brush the pastry all the way round with beaten egg and fold over the pastry. Trim the edges and crimp with your fingers, or seal with a fork. Make decorative fish for the top, if you like.
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step 4
Roll out the remaining pastry and repeat the process, using up the rest of the potato and salmon. Chill for 30 mins.
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step 5
Brush the pastries all over with beaten egg. Bake for 40 mins. Leave to rest for 10 mins if serving hot, or serve cold.
Recipe from Good Food magazine, December 2012
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A star rating of 4.8 out of 5.5 ratings
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