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| Coulibiac |
Ingredients
1/3 glass Long-grain rice
Salt & black pepper
4 tablespoons Butter, plus extra for greasing
1 each Onion, large, chopped
13 oz Canned chopped tomatoes, drained
1 lb Salmon, cooked and flaked
2 tablespoons Parsley, Chopped
Grated zest and juice of one lemon
1 lb Puff pastry
1 each Egg, beaten
4 tablespoons Butter, melted, and juice of 1/2 lemon to serve
Lemon twists and watercress sprigs, to garnish
Cooking Instructions
First simmer the rice in salted water, covered tightly, until just tender almost ten minutes. Meanwhile, melt the butter in a saucepan, add the onion, and cook gently for a few minutes, until soft but not browned. Add the tomatoes and cook for fifteen minutes. Leave to cool. Drain the rice if needed, and combine with the onion and tomato mixture, the flaked salmon, parsley, lemon zest and juice, and pepper and salt to taste. Roll out eighths of the puff pastry into 11-x16-in rectangle. Arrange the salmon mixture down the middle of the rectangle, leaving a three in border on each side. Brush the border with a little of the beaten egg and wrap and decorate the coulibiac. Bake the coulibiac in a 220 C oven for half an hour until golden. Transfer the coulibiac to a warmed serving dish and pour the melted butter and lemon juice into the cuts. Serve in thick slices, garnished with lemon twists and watercress sprigs. Enjoy.
Recipe From Russian Cuisine
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