Ingredients

Steps

• Preheat the oven to 200°C.
• Season and bake salmon in a buttered foil parcel for 15 minutes.
• Boil the rice in salted water until tender, then drain.
• Sauté onions, garlic, chilli, and mushrooms in 25g of butter.
• Mix rice, vegetables, lemon, herbs, and flaked salmon, then chill for 30 minutes.
• Layer six filo sheets with melted butter to form a 45cm square.
• Shape the filling into a log, roll tightly in pastry, and seal the ends.
• Brush with butter and bake at 180°C for 30 minutes until golden.
• Mix sauce ingredients and serve with sliced coulibiac.