- Serves: 8
- Cook Time:
- Prep Time: 30 minutes
- Effort: medium
- 500 g puff pastry
- 1 x 5g dill, finely chopped
- 675 g salmon, skinned and sliced thinly
- juice of 1 lemons
- 1 tbsp olive oil
- salt, and freshly ground black pepper
- 55 g unsalted butter
- 1 large onion
- 450 g chestnut mushrooms, sliced
- 225 g mixed basmati and wild rice, cooked
- 1 large egg, beaten
For the lemon and dill beurre blanc:
- 300 ml white wine
- 1 tbsp white wine vinegar
- 300 ml double cream
- 3 tbsp dill, chopped
- juice 1 lemons, or to taste
- salt, and freshly ground pepper
1. Preheat the oven to 200°C/gas 6.
2. Roll out a third of the puff pastry into a rectangle, around 20x28cm.
3. Place the pastry on a non-stick baking sheet and prick all over with a fork.
4. Bake for 12-15 minutes until cooked and golden and set to one side to cool. Keep the oven on at 200°C/gas 6.
5. In a bowl combine the dill, sliced salmon, lemon juice and olive oil together. Season with freshly ground black pepper.
6. In a frying pan, heat 25g of butter and gently fry the onion until soft and golden brown. Add the sliced mushrooms to the onions and fry until just cooked. Remove from the heat and leave to cool.
7. In a bowl, mix together the cooked rice and mushroom mixture and season to taste with salt and freshly ground pepper.
8. Spoon half the mixture over the cooked pastry base and top with the salmon and dill mixture.
9. Spoon over the remaining mushroom mixture and dot over the remaining butter.
10. Roll out the remaining pastry into a rectangle, larger than the base and big enough to cover the topped pastry.
11. Gently place the pastry over the mixture. Trim off the corners of the raw pastry and reserve. Using a palette knife gently tuck the raw pastry underneath the base, rather like making a bed.
12. Brush the pie with beaten egg and decorate with pastry leaves, made using the reserved pastry trimmings. Brush with beaten egg.
13. Bake for 30-35 minutes until golden brown.
14. Meanwhile, make the lemon and dill beurre blanc. Pour the wine and vinegar in a medium saucepan. Bring to the boil and simmer until the mixture is reduced by half.
15. Add the cream and simmer for 2-3 minutes. Mix in the chopped dill and season to taste with lemon juice and salt and freshly ground pepper. Keep warm until needed.
16. Serve the salmon koulibiac warm from the oven with the lemon and dill beurre blanc.
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