Delia Smith Salmon Coulibiac Recipe

This majestic Delia Smith Salmon Coulibiac Recipe is a luxurious and golden pastry parcel, which encases flaky fresh salmon and a savory rice and egg filling. It’s a stunning dinner party centerpiece, offering the elegance of Beef Wellington but with delicate seafood flavors.

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Delia Smith Salmon Coulibiac Ingredients

The Pastry & Glaze:

• 1 lb (450g) Puff Pastry: All-butter puff pastry provides the best flavor and rise. You can use frozen (thawed) to save time.
• 1 Egg: Beaten, for glazing the pastry to get that deep mahogany shine.

The Filling Base:

• 1 lb 8 oz (700g) Salmon Fillet: Skin removed.
• 2 oz (50g) Basmati and Wild Rice Mix: The nutty texture of wild rice contrasts beautifully with the soft fish.
• 2 Hard-Boiled Eggs: Chopped. A traditional Russian addition that adds richness and texture.
• 2 oz (50g) Butter: For sweating the onions and enriching the filling.
• 1 small Onion: Finely chopped.

The Flavorings:

• 2 tablespoons Fresh Dill: Chopped. Dill is the quintessential herb for salmon.
• 1 tablespoon Lemon Juice: Adds brightness to the rich filling.
• Salt and Freshly Milled Black Pepper: Essential seasoning.

How To Make Delia Smith Salmon Coulibiac

1. Pre-cook the Salmon: Preheat the oven to 400°F (200°C). Place the salmon on a piece of foil, season with salt and pepper, and wrap it loosely. Bake for 15 minutes. Remove from the oven, open the foil, and let it cool completely. Once cool, flake the fish into large chunks.
2. Cook the Rice & Eggs: While the salmon cooks, boil the rice in salted water until tender (follow packet instructions, usually 12-15 minutes). Drain very well. Hard boil the two eggs (8-10 minutes), cool under cold water, peel, and chop roughly.
3. Sweat the Onion: Melt the butter in a small pan. Add the finely chopped onion and cook gently for 5-7 minutes until soft and transparent but not browned.
4. Make the Filling: In a large bowl, gently combine the flaked salmon, cooked rice, chopped hard-boiled eggs, softened onion (with its butter), chopped dill, lemon juice, and plenty of seasoning. Mix with a light hand to avoid mashing the salmon into a paste. Cool completely.
5. Assemble: Roll out the puff pastry on a floured surface into a large rectangle (approx 14 x 16 inches). Place the cold salmon filling in the center, shaping it into a neat log or loaf shape, leaving a wide border of pastry.
6. Seal the Parcel: Brush the pastry borders with beaten egg. Bring the long sides of the pastry up over the filling to overlap in the middle. Seal the ends like a parcel.
7. Decorate: Carefully turn the coulibiac over onto a dampened baking sheet so the seam is underneath. Use any pastry trimmings to make leaves or decorations for the top. Brush the entire surface generously with beaten egg. Make 2-3 small steam holes in the top.
8. Bake: Bake in the preheated oven (400°F/200°C) for 25–30 minutes until the pastry is puffed, crisp, and a deep golden brown.

Recipe Tips

• Cooling is Critical: You must ensure the filling (salmon, rice, onions) is completely cold before placing it on the puff pastry. If the filling is warm, it will melt the butter in the raw pastry, resulting in a “soggy bottom” and a greasy texture.
• The Rice Buffer: The rice isn’t just for filler; it absorbs the juices released by the salmon as it bakes inside the pastry, keeping the crust crisp. Ensure the rice is well-drained and dry before mixing.
• Sealing the Seam: When you turn the parcel over, press the ends gently to ensure they are sealed. If the seal breaks during baking, the filling might leak out.
• Resting Time: Let the baked coulibiac stand for 5-10 minutes before slicing. This creates cleaner slices as the filling sets slightly.

What To Serve With Delia Smith Salmon Coulibiac

• Sour Cream and Dill Sauce: A classic Russian accompaniment.
• Buttered Spinach: The mineral taste of spinach balances the rich pastry.
• Watercress Salad: Peppery greens cut through the buttery salmon.
• New Potatoes: If you need extra carbs, simple boiled potatoes work best.

How To Store Delia Smith Salmon Coulibiac

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 2 days. The pastry will lose its crispness over time.
• Reheating: Reheat slices in a hot oven (375°F) for 10-15 minutes to re-crisp the pastry. Microwaving will make the pastry soggy.
• Freezing: It is best to freeze the coulibiac assembled but unbaked. Glaze and bake from frozen (add 10-15 mins to cook time).

Delia Smith Salmon Coulibiac Nutrition Facts

• Calories: 680 kcal
• Carbohydrates: 35g
• Fat: 42g
• Protein: 38g
• Sugar: 2g

Nutrition information is estimated per slice (serves 4-6).

FAQs

Try More Recipes:

• Delia Smith​ Whole Poached Salmon Recipe
• Delia Smith Potato Salad Recipe
• Delia Smith Tiramisu​ Recipe