Salmon and Herb Coulibiac

A light Russian-inspired dish featuring salmon, flavored rice, and mushrooms wrapped in crisp filo pastry and served with yogurt sauce.

Healthy Seafood Salmon Rice Filo Pastry

Estimated Nutrition

Calories

381.8

kcal / serving

3054.5 kcal total

Carbs

33.1g

per serving

264.8 g total

Fat

19.8g

per serving

158.2 g total

Protein

17.9g

per serving

142.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

plus extra for greasing

300

Natural Greek Yoghurt

for the sauce

Fruits

0.5

piece

Lemon

zest and juice only

0.5

piece

Lemon

juice only for sauce

GrainsCereals

175

Long-Grain Rice

sheet

Filo Pastry

25x45cm sheets

NutsSeeds

clove

Garlic

crushed

tbsp

Parsley

chopped, fresh

tbsp

Chives

chopped, fresh

tsp

Salt

to taste

tsp

Black Pepper

freshly ground

bunch

Parsley

chopped for sauce

tbsp

Chives

chopped for sauce

Seafood

500

Salmon Fillet

skinned

Vegetables

piece

Onion

roughly chopped

piece

Red Chilli

deseeded and finely chopped

200

Button Mushrooms

sliced

bunch

Watercress

optional for garnish

Method

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.