Salmon coulibiac

Salmon coulibiac


This delicious salmon coulibiac makes for an easy and healthy mid-week family meal. Leftovers: Use the puff pastry to make pies and pasties. Use the capers to add flavour to tuna meats.

The ingredient of Salmon coulibiac

  1. 2 eggs
  2. 2 teaspoons vegetable oil
  3. 2 large (about 250g each) salmon fillets, skin removed, halved crossways
  4. 4 sheets (24 x 24cm) reduced-fat puff pastry, just thawed
  5. 2 green shallots, ends trimmed, thinly sliced crossways
  6. 2 tablespoons drained capers
  7. 1 tablespoon finely chopped fresh dill
  8. Salt & freshly ground black pepper

The instruction how to make Salmon coulibiac

  1. Preheat oven to 220u00b0C. Place eggs in a small saucepan and cover with warm water. Bring to the boil over medium heat and cook for 4 minutes. Drain. Place eggs in a large heatproof bowl and cover with cold water. Set aside for 5 minutes to cool. Drain. Peel eggs and coarsely chop. Place in a bowl and set aside.
  2. Meanwhile, heat the oil in a large non-stick frying pan over high heat. Add the salmon and cook for 1 minute each side or until just brown. Remove from heat.
  3. Cut a 15 x 24cm rectangle from each pastry sheet. Refreeze excess pastry. Place a piece of salmon in the centre of each pastry rectangle. Combine the green shallot, capers and dill in a small bowl. Sprinkle the salmon evenly with the shallot mixture and top with egg. Season with salt and pepper.
  4. Bring edges of pastry together to enclose filling and pinch to seal. Place on a baking tray. Bake on top shelf of oven for 15-18 minutes or until golden brown and puffed. Remove from oven. Divide among serving plates and serve immediately.

Nutritions of Salmon coulibiac

calories: 506.68 calories
calories: 20 grams fat
calories: 7 grams saturated fat
calories: 47 grams carbohydrates
calories: 36 grams protein
calories: NutritionInformation

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