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Salmon Coulibiac

Salmon Coulibiac

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1 salmon side without skin
4 eggs, hard boiled and sliced
1 cup rice for risotto, boiled in water
3 bunches spinach, cut into small pieces
1/2 kg white mushrooms, sliced
2 white onions, finely chopped
Ground black pepper
Zest of 1 lemon
4 tablespoon olive oil 
1 tablespoon dill, finely chopped dill
1 sheet puff pastry
1 egg, beaten with a little milk

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Salmon Coulibiac

  • Main Course
  • Snack / Appetisers
Cooking Methods:
  • Portions: 4
  • Μέτρια




Cut the salmon fillet vertically in half to make 2 fillets and trim them at the edges. Then marinate the fillets with a little olive oil, salt, pepper, lemon zest and dill and place in the refrigerator for 1 hour.

Put 2 tablespoons of olive oil, one onion and the mushrooms in a non-stick frying pan on a medium to high heat, season the mushrooms with salt and pepper and fry them until cooked. Transfer to a bowl. Then, in the same pan, add 1 tablespoon of olive oil and fry the second onion with the spinach until soft. Season with salt and pepper, and then transfer them to a bowl.

Then roll out the puff pastry a little larger than the salmon fillets. Put the salmon, rice, spinach, egg, and mushrooms in a straight line along the puff pastry. Roll up the puff pastry and brush with the egg. Bake in a preheated oven at 180°C for 35 to 40 minutes. The puff pastry should be a golden brown colour outside.

Cut into 2 – 3 cm slices and serve.

Bon appétit!



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