This is a type of salmon kedgeree enclosed in crisp puff pastry, which makes an impressive dish for a dinner party.
518-414 cals per serving. Serves eight to 10.
YOU WILL NEED
75g/2½oz long-grain rice
Salt and black pepper
60g/2oz butter, plus extra for greasing
1 large onion, chopped
400g can chopped tomatoes, drained
500g/1lb fresh salmon fillets, cooked and flaked
2 tbsps chopped parsley
Grated zest and juice of 1 lemon
500g/1lb puff pastry
1 egg, beaten To serve 60g/2oz butter, melted
Juice of ½ lemon
Lemon twists and watercress sprigs, to garnish
Cook the rice in boiling salted water for 12 minutes or until just tender.
Meanwhile, melt the butter in a saucepan, add the onion and cook very gently for about 10 minutes, until soft but not coloured.
Add the tomatoes and cook for 15 minutes, then leave to cool.
Drain the rice thoroughly and combine with the onion and tomato mixture, the flaked salmon, parsley, and lemon zest and juice. Season with salt and pepper.
Roll out 425g/14oz of the puff pastry into a 28 x 40cm (11 x 16in) rectangle. Arrange the salmon mixture down the middle of the rectangle, leaving a 7cm (3in) border on each side.
Brush the border with a little of the beaten egg, and wrap and decorate the koulibiac.
Fold the longest sides over the filling to make a long parcel. Turn the parcel over and place on a lightly buttered baking tray. Brush all over with beaten egg.
Fold the shortest ends of pastry over the salmon filling and brush the top of the folded pastry with the beaten egg.
Make two decorative cuts in the top of the pastry. Roll the remaining pastry into a 5 x 30cm (2 x 12in) piece, trim, then cut into three equal strips. Press the ends together and plait the strips.
Lay the plait down the middle of the parcel and glaze with the egg.
Bake tin a pre-heated oven at 220°C/200°C fan/Gas Mark 7 for 30-45 minutes until golden.
Transfer to a serving dish and pour the melted butter and lemon juice into the cuts in the pastry. Serve in thick slices, garnished with the lemon twists and watercress.