This Salmon Coulibiac dish was taught to me by a lovely lady called Suzanne Smith when I was in my 20’s as an emergency portable party piece. It has been a staple in my repertoire ever since with variants on the rice (sometimes I make a Moroccon or Thai version), and comes out in bite-size versions for parties, full size for picnics and days out on the boat.
Preheat the oven to 200 Celsius. Unroll a sheet of puff pastry, leaving a couple of inches at each end, add a packet of flavoured microwave rice down the centre (Tilda and Uncle Ben’s both have a good selection), add salmon fillets or tinned salmon (or tuna) over this mixture, and add halved boiled eggs or spinach leaves on the top of this.
Egg wash the edges and pull together and crimp, using the remaining egg to coat the outer casing. Place in the oven for 25 minutes.
Allow to cool and slice. Serve with a salad and a crisp white wine.
