Recipe: Russian Coulibiac
This traditional Russian fish pie also makes a good starter, especially if fashioned into individual puff pastry parcels.500g salmon fillet375g pack ready-rolled puffpastry100g long grain rice,cooked and cooled250g chestnut mushrooms,sliced2 hard boiled eggs,chopped4 large spring onions2tbsp unsalted butterzest of half a lemon2tbsp lemon juice2tbsp parsley, chopped1 medium egg, beatensalt and pepper to taste1. Heat oven to 22OC/gas mark 7. 2. Melt 1 tbsp of the butter and mix the cooked rice along with the lemon zest and juice. 3. Place the salmon fillet on a large piece of foil, season with salt and pepper, dot with the remaining butter and fold the foil round the fish to make a large parcel. 4. Place in the oven and cook for 10-15 minutes depending on the thickness of the fillet. Open the foil and allow to cool for 10 minutes.5. Sauté the mushrooms in non-stick frying pan with a little olive oil until lightly golden and when cool mix in the parsley and season lightly. 6. Roll the pastry out to a 2-3mm thickness and cut a large 18cm x 25cm rectangle. Place on a baking sheet lined with greaseproof paper and brush around the edges with a little of the beaten egg. 7. Spoon half the rice mixture on the base and spread out then add a layer of the chopped hard boiled egg and a layer of mushrooms. 8. Place the salmon fillet on top and then layer the remaining mushrooms and hard boiled eggs and finally the rice mixture on top.9. From the remaining pastry cut out a large rectangle big enough to cover the top and sides of the salmon and filling. 10. Place this over the top and press down the edges of the pastry, crimping them to form a sealed pastry parcel. 11. Decorate the top with pastry leaves and brush with beaten egg. 12. Bake in the oven for 20-30 minutes or until the ingredients are cooked through and the pastry golden and crispy.