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Salmon coulibiac with spinach


Total: 65 min


25 min


40 min


6 servings
  • 350 g salmon fillet
  • 400 g Spinach
  • 240 g Puff pastry
  • 100 g basmati rice
  • 200 g Button mushroom
  • 2 Shallots
  • 4 Eggs
  • 5 mL Liquid cream half fat
  • 4 tablespoon Wheat flour (patent)
  • 5 mL Olive oil
  • 4 pinch Salt
  • 4 pinch Pepper


  • Preheat the oven to 400 °F.
  • Remove the skin from the salmon fillets.
  • Season with salt, pepper and sugar. Set aside.
  • Wash and cut the mushrooms into quarters.
  • Peel and finely chop the shallots.
  • In a saucepan, heat 1 teaspoon of olive oil over medium heat and fry the shallots with 1 pinch of salt until golden.
  • Add the mushroom and cook for 3 minutes stirring.
  • Remove from heat and add the cream.
  • Add salt and pepper. Mix.
  • Purée in a blender and let cool.
  • Wash and trim the spinach.
  • Blanch in a large volume of salted boiling water.
  • Remove them without pouring the water out.
  • Cool the spinach in a large bowl of ice-cold water.
  • Drain and set aside.
  • Cook the rice in the same water according to the package instructions.
  • Drain and let cool.
  • In the meantime, cook the eggs in boiling water for 8 minutes.
  • Peel them under cold water.
  • Line a baking sheet with greaseproof paper.
  • Roll out half of the puff pastry.
  • Spoon the rice leaving 5 cm border around the edge, then top with the salmon, spinach, mushroom cream and hard-boiled eggs.
  • Drape the second half pastry over the filling.
  • Press and crimp the edges with your fingers.
  • Brush beaten egg yolk all over and bake for 25 minutes.
  • Serve the salmon and spinach coulibiac immediately.

Recipe tips

  • Use herbs and spices rather than adding to much salt for seasoning.