Salmon Koubliac with Creamy Hollandaise Dressing
Salmon koulibiac is a Russian speciality. It is a pie which consists of layers of salmon, hard boiled eggs and rice. Extra flavour is provided by orange zest, lemon juice and chili.
Recipe Information
| SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|
| Fresh Salmon,Fillet | Main | Bake | Less than 30 minutes |
Ingredients
- 2 x 500g packs fresh puff pastry
- 3 x 15ml spoons semolina
- 2.25kg salmon, filleted and skinned
- 125g rice, cooked and drained
- 1 red birds eye chilli, deseeded and finely chopped
- 15g pack fresh basil, finely chopped
- grated zest of 1 orange
- salt and freshly ground black pepper
- 3 medium hard boiled eggs, sliced
- medium egg yolk
- 2 x 15ml spoons milk
- 6 x 15ml spoons hollandaise sauce
- 6 x 15ml spoons creme fraiche
- 2 x 5ml spoons lemon juice
Method
Preheat the oven to 220°C, 425°F, Gas Mark 7.
Roll out one pack of pastry on a floured surface and cut out a fish shape, large enough to fit a 30 x 42cm tray. Lightly prick the pastry with a fork and bake in the oven for 15 minutes or until golden brown.
Sprinkle the semolina over the cooked pastry to prevent the fish juices making the pastry soggy.
Cover the pastry base with the salmon. Mix together the rice, chilli, basil and orange zest and seasoning and pile on top of the salmon. Lay slices of egg over the top.
Roll out the other pack of pastry on a lightly floured surface and lay it over the top of the salmon and rice. Cut round the fish leaving a 2cm edge all the way round. Seal the pastry edges together with a little water.
From the left over pastry, cut a circle for the eye and some strips for the tail fins. Wet them with a little water and press into place.
Mix the egg yolk and milk together and eggwash the pastry, using a 5ml spoon press it into the pastry to make scale like impressions on the body of the fish.
Bake in the oven for 30 minutes then turn the oven temperature down to 150°C, 300°F, Gas Mark 2 and continue cooking for a further 30 minutes. If the pastry starts to colour too quickly cover with foil.
Mix all the remaining ingredients together in a bowl and serve with the koulibiac.
