Coulibiac
of salmon
with spinach
Home > Recipe Ideas > Coulibiac of salmon with spinach
4
people 20
minutes of preparation 30
minutes of cooking intermediate level
people 20
minutes of preparation 30
minutes of cooking intermediate level
All the ingredients
- 270 g d’aucy leaf spinach (medium 380 g can)
- 250 g salmon fillet
- 100 g button mushrooms
- 3 eggs, including 1 for the glaze
- 60 g rice
- 1 small bunch of dill
- to taste salt and pepper
- 25 g semi-salted butter
- 1 shallot
- 2 puff pastry
The preparation stages
- Boil the eggs for 9 minutes, chill, peel, and mash roughly with a fork. Cook the rice and chill as well.
- Wash the mushrooms, cut into small cubes, and brown lightly with the butter, finely minced scallops, salt, and pepper.
- Steam the salmon or poach it in aromatic stock for 8-10 minutes, then chill and flake it.
- In a bowl, mix the rice, mushrooms, and a few sprigs of dill.
- Lay out a sheet of puff pastry and brush it with a beaten egg, then add a layer of rice, leaving 2-3 cm around the edges, then the salmon, button mushrooms, hard-boiled egg, finishing off with the spinach and a few sprigs of dill.
- Place the 2nd sheet of puff pastry over the top and crimp the edges to stick them together, then brush everything with more beaten egg. You can use the point of a knife to decorate the surface.
- Bake in a hot oven, at 180°C for 30 minutes.
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