Mary Berry Salmon Coulibiac Recipe

This Mary Berry Salmon Coulibiac Recipe is a classic showstopping pie made with tender salmon, herbed rice, earthy mushrooms and boiled eggs, all wrapped in crisp, golden puff pastry. The filling is rich yet delicate, with beautiful layers that slice neatly for an impressive presentation. It may look elaborate, but with careful preparation it is very manageable for confident home cooks. Allow around 1 hour 45 minutes from start to finish.

Ingredients

For the Salmon Filling

• 600g salmon fillet, skin removed
• Salt and freshly ground black pepper
• Juice of ½ lemon
• 3 large eggs
• 150g long grain rice
• 300ml hot vegetable or fish stock
• 25g unsalted butter
• 1 small onion, very finely chopped
• 200g chestnut mushrooms, finely chopped
• 2 tbsp fresh dill, chopped
• 2 tbsp fresh parsley, chopped

For the Pastry

• 500g ready rolled puff pastry
• 1 egg, beaten for glazing
• A little plain flour, for dusting

How to Make Mary Berry Salmon Coulibiac Recipe

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the pie cooks evenly and the pastry colours nicely.
• Cook the eggs: Place the eggs in a saucepan of cold water. Bring to the boil and cook for 8 minutes. Drain, cool under cold water, peel and set aside.
• Cook the rice: Rinse the rice well. Place in a saucepan with the hot stock, bring to the boil, cover and simmer gently for 10 to 12 minutes until tender. Drain any excess liquid and allow to cool.
• Prepare the mushroom mixture: Melt the butter in a frying pan. Add the onion and cook gently for 5 minutes until soft. Stir in the mushrooms and cook until all moisture has evaporated. Remove from the heat and mix with the cooked rice, dill and parsley. Season well and leave to cool completely.
• Prepare the salmon: Season the salmon with salt, pepper and lemon juice. Pat dry with kitchen paper.
• Assemble the coulibiac: Lightly dust a surface with flour and unroll the pastry. Cut a piece large enough to fully enclose the filling. Spread half the rice mixture down the centre, place the salmon on top, arrange the boiled eggs in a line along the middle, then cover with the remaining rice mixture.
• Seal and glaze: Brush the pastry edges with beaten egg. Fold the pastry over the filling to enclose it neatly, sealing the edges well. Trim any excess and crimp decoratively. Place seam side down on a lined baking tray. Brush all over with beaten egg and score lightly for decoration.
• Bake: Bake for 35 to 40 minutes until the pastry is puffed and deep golden brown.
• Rest before serving: Allow the coulibiac to rest for 10 minutes before slicing so the layers hold their shape.

Tips

How do I prevent a soggy bottom?

Make sure the rice and mushroom mixture is completely cool and dry before assembling. Excess moisture will soften the pastry.

Can I prepare it in advance?

Yes, assemble the pie up to 6 hours ahead and chill. Brush with egg just before baking.

What if my pastry cracks?

Patch any small cracks with leftover pastry and brush with egg wash. Once baked, it will look seamless.

How do I know the salmon is cooked?

The pastry should be deeply golden and the filling piping hot. If unsure, insert a skewer into the centre for a few seconds, then check it feels hot when removed.

If You Enjoyed This Recipe Make Sure You Try The James Martin Apple Ale Recipe

Serving Suggestions

• Serve with buttered new potatoes
• Add steamed green beans or asparagus
• Pair with a crisp green salad
• Offer a wedge of lemon on the side

Storage

At Room Temperature

Best served warm and fresh. Do not leave out for more than 2 hours.

In the Refrigerator

Store leftovers in an airtight container for up to 2 days. Reheat in the oven to crisp the pastry.

Freezing

Freeze baked and cooled slices wrapped well for up to 1 month. Reheat from frozen at 180°C until heated through.

Nutrition

• Calories: 520 kcal
• Carbohydrates: 38g
• Protein: 32g
• Fat: 27g
• Saturated Fat: 9g
• Sodium: 420mg

Nutrition values are approximate and may vary depending on exact ingredients used.

FAQs

Mary Berry Salmon Coulibiac Recipe

Recipe by Milli RoseCourse: Main CourseCuisine: Russian-inspired, BritishDifficulty: Medium

Servings

6

slices

Prep time

45

minutes

Cooking time

40

minutes

Total time

105

minutes

Calories

520

kcal

1

hour 

25

minutes

Golden puff pastry filled with tender salmon, herbed rice, mushrooms and boiled eggs. A classic showstopping savoury pie perfect for special occasions.

Ingredients

• 600g salmon fillet, skin removed

• 3 large eggs

• 150g long grain rice

• 300ml vegetable or fish stock

• 25g unsalted butter

• 1 small onion, finely chopped

• 200g chestnut mushrooms, finely chopped

• 2 tbsp fresh dill, chopped

• 2 tbsp fresh parsley, chopped

• 500g ready rolled puff pastry

• 1 egg, beaten for glazing

• Juice of ½ lemon

• Salt and freshly ground black pepper

Directions

• Preheat oven to 200°C (180°C fan). Line a baking tray.
• Boil eggs for 8 minutes, cool, peel and set aside.
• Cook rice in stock until tender, then cool.
• Soften onion in butter, add mushrooms and cook dry. Stir into rice with herbs.
• Season salmon with lemon, salt and pepper.
• Layer rice mixture, salmon and eggs onto pastry.
• Enclose with pastry, seal edges and glaze with egg.
• Bake for 35–40 minutes until golden brown.
• Rest for 10 minutes before slicing and serving.

Notes

• Ensure filling is cool before wrapping in pastry.
• Chill assembled pie briefly for sharper definition.
• Leftovers reheat best in the oven.