Mary Berry Salmon And Herb Coulibiac

Let me tell you straight: the first time I made this salmon and herb coulibiac, I very nearly lost the will to bake. I didn’t seal the filo properly, the filling leaked, and the whole thing looked more like a collapsed tent than a grand centrepiece. But—and this is key—the flavour was still so dreamy that even my grumpy teenage son went back for seconds.

There’s something magic about the contrast of buttery crisp pastry with that creamy, herby rice and tender salmon. It’s like posh comfort food. And once I figured out the layering trick (and chilled the filling—game changer), this bake turned into one of my all-time favourite dishes for impressing guests without breaking a sweat.

Let me show you how I fixed it.

Why This One Works So Well

Most coulibiacs are a faff—yeasted dough, multiple fillings, too much faffing. But Mary’s take (and my tweaks) keep it gloriously simple.

• Filo pastry instead of brioche dough makes it lighter, crisper, and less dramatic to handle
• Chilling the filling stops leaks and helps the shape hold
• Layering the filo in opposite directions means no soggy bottom and no tearing

Also, the combo of earthy mushrooms and citrusy herbs? Surprisingly addictive. Even if you’re not a dill person, the parsley/chive duo brings a springy freshness that balances the richness of the salmon beautifully.

Ingredients + Why They Matter

• Salmon fillet (500g) – Go for fresh, not frozen if you can. Flaky texture matters here.
• Long-grain rice (175g) – Keeps the filling light. I tried basmati once—too perfumed.
• Butter (75g) – For richness, and critical for brushing the filo. I once tried oil… never again.
• Onions & garlic – Base flavour. Don’t skip the onion lid-on step—it keeps things soft and mellow.
• Red chilli (just one) – Barely spicy, but adds warmth and a gentle kick. Trust me.
• Button mushrooms (200g) – Add earthiness. Don’t overcrowd the pan or they’ll steam, not sizzle.
• Lemon zest + juice – Cuts through the richness. Brightens everything.
• Parsley + chives – Fresh herbs that lift the whole dish. I’ve tried dill too—works well if you’re into that.
• Filo pastry (6 sheets) – Use fresh if possible. Frozen is fine, just defrost gently and keep covered.
• Greek yoghurt (for the sauce) – Cooling and creamy. Also brilliant with the lemon.

Want to Change It Up? Here’s How

• No chilli? Skip it or sub in a pinch of cayenne. Don’t go overboard—it’s a background note.
• Gluten-free version? I haven’t found a GF filo I love yet—but if you do, let me know.
• No chives? Spring onions work in a pinch, just snip them fine.
• Fish swap? Smoked mackerel works in a punchier version, but halve the lemon.

Mistakes I’ve Made (And How to Avoid Them)

What Went Wrong	Why It Happens	How to Fix It
Filling leaked everywhere	Filling was too warm	Chill it for 30 minutes before wrapping
Pastry tore during rolling	Filo dried out	Keep it under a damp tea towel while working
Mushrooms went soggy	Pan was overcrowded	Cook in batches to get colour and flavour
Rice turned mushy	Overcooked rice	Stop cooking when it’s just tender

How to Make Mary Berry’s Salmon and Herb Coulibiac

1. Bake the salmon – Wrap it in foil with butter, salt, and pepper. Bake at 200°C fan for 15–20 minutes. Let it cool completely before flaking.
2. Cook the rice – Just until tender, then drain and cool slightly.
3. Fry the veg – Melt 25g butter, soften onions (lid on, 3 minutes). Add garlic, chilli, then mushrooms. Cook until moisture’s gone.
4. Mix the filling – Add lemon zest, juice, herbs, rice, and flaked salmon to the mushroom mix. Season and chill for 30 minutes.
5. Layer the filo – Make a square by layering sheets at 90° angles, brushing each with melted butter.
6. Assemble – Spoon filling in a long log along one edge, fold in the sides, and roll tightly. Use the baking paper to help. Seal ends.
7. Bake – Brush the top with butter and bake for 30–35 minutes until crisp and golden.
8. Make the sauce – Stir yoghurt with herbs, lemon juice, and seasoning.
9. Serve – Slice into thick portions and serve with sauce and watercress.

Tips from My Kitchen

• I build the filo square directly on the parchment I’ll bake it on—saves faff later.
• I always taste the filling before adding the salmon—easier to adjust salt then.
• My fan oven runs hot—30 minutes is plenty for crisp pastry.
• If I’m prepping ahead, I build it and chill it unbaked, then bake fresh.

Storage + Serving

• Fridge – Cool completely, then store in a container for up to 2 days.
• Freezer – Wrap well in foil, freeze up to 2 months. Thaw overnight.
• Reheat – Oven only. 180°C for 10–15 minutes. Microwave makes it soggy.
• Serve with – Yoghurt sauce, lemon wedges, or a crisp green salad.

FREQUENTLY ASKED QUESTIONS

Q: Can I make this ahead of time?
A: Absolutely. Assemble it, wrap in cling film, and chill for up to 24 hours. Bake fresh before serving.

Q: What’s the best way to stop the filo tearing?
A: Keep it under a damp tea towel at all times. Also brush gently with butter—not too heavy or it’ll rip.

Q: Can I use leftover cooked salmon?
A: Yes. Just flake it in once the filling’s done. Cold poached or grilled salmon works beautifully.

Q: Do I have to use Greek yoghurt for the sauce?
A: Not strictly—but it’s thicker and creamier than regular. If using plain yoghurt, drain it a bit first.

Q: What can I serve with coulibiac for a dinner party?
A: A citrus-dressed green salad, lemony potatoes, or minted peas. Keep sides light and bright.

Try More Recipes:

• Mary Berry Blackened Salmon
• Smoked Salmon And Haddock Kedgeree​
• Smoked Salmon On Rye
• Smoked Salmon and Avocado