This delicious Mary Berry salmon and herb coulibiac is a lighter version of the classic Russian dish. Wrapped in crispy filo pastry, the filling is packed with tender salmon, herby rice, and mushrooms for a rich, savoury flavour. Perfect for a party or special meal, this dish is best served hot with a fresh yoghurt sauce.
Ingredients Needed
For the Coulibiac:
- 500g (1lb 2oz) salmon fillet, skinned
- 175g (6oz) long-grain rice
- 75g (3oz) butter, plus extra for greasing
- 2 onions, roughly chopped
- 2 garlic cloves, crushed
- 1 small fresh red chilli, deseeded and diced
- 200g (7oz) button mushrooms, sliced
- Finely grated zest and juice of ½ large lemon
- 2 tbsp chopped parsley
- 1 tbsp snipped chives
- 6 sheets (each 25 × 45cm/10 × 18in) of filo pastry
- Salt and black pepper, to taste
- Watercress sprigs, to serve (optional)
For the Sauce:
- 300g (11oz) natural Greek yoghurt
- 1 small bunch of parsley, chopped
- 1 tbsp snipped chives
- Juice of ½ large lemon
How to Make Salmon and Herb Coulibiac
- Bake the Salmon: Preheat the oven to 200°C/180°C fan/Gas 6. Grease a large piece of foil with butter and place the salmon on top. Season with salt and pepper, wrap it in the foil, and place on a baking tray. Bake for 15–20 minutes until cooked through. Let it cool.
- Cook the Rice: Meanwhile, cook the rice in salted boiling water according to the packet instructions. Drain and place in a bowl.
- Prepare the Filling: Melt 25g (1oz) butter in a large frying pan over medium heat. Add the onions and cook for 3 minutes with the lid on until soft. Stir in the garlic and chilli, cooking for 30 seconds, then add the mushrooms and cook for another 3 minutes. Remove from heat, stir in the rice, lemon zest, lemon juice, parsley, and chives. Flake the cooled salmon into large pieces and gently mix it into the rice. Season with salt and pepper, then chill the filling in the fridge for 30 minutes.
- Prepare the Filo Pastry: Melt the remaining butter. Lay two filo sheets side by side, overlapping slightly, on baking paper to form a 45cm (18in) square. Brush with butter and press to seal. Repeat with another two sheets laid in the opposite direction, then the last two sheets in the original direction, brushing butter between each layer.
- Assemble the Coulibiac: Spoon the salmon and rice filling along one-third of the filo square, shaping it into a long log. Leave at least 5cm (2in) gap from the edges. Fold in the sides, then roll the filo around the filling using the baking paper for support, creating a strudel shape about 30cm (12in) long. Seal the ends and transfer the coulibiac to a baking tray.
- Bake the Coulibiac: Brush the top with more melted butter and bake for 30–35 minutes until golden brown and crisp.
- Make the Sauce: In a bowl, mix the yoghurt, parsley, chives, and lemon juice. Season with salt and pepper.
- Serve: Slice the coulibiac and serve with the sauce and fresh watercress.
Recipe Tips
- Keep filo pastry covered with a damp tea towel while working, so it doesn’t dry out.
- Layering the filo at right angles helps strengthen the pastry and prevents splitting.
- Make sure your filo square is at least 45cm (18in) wide so the filling is wrapped securely.
- Chilling the filling before assembling helps keep the coulibiac firm and easy to roll.
How to Store & Reheat Leftovers
Storing in the Fridge: Let the coulibiac cool completely, then wrap it in foil or store in an airtight container. Refrigerate for up to 2 days.
Freezing: Wrap the fully cooled coulibiac tightly in foil and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Warm in the oven at 180°C (160°C fan/Gas 4) for 10–15 minutes until heated through and crisp. Avoid microwaving as it makes the filo soft.
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