Mary Berry Salmon Coulibiac Recipe

This flaky, golden Mary Berry Salmon Coulibiac is made with buttery puff pastry, fresh salmon fillets, and a seasoned rice and egg filling, ready in about 90 minutes. Slicing through the crisp crust reveals beautiful, distinct layers of pink fish, yellow egg, and herbed rice that look spectacular on a dinner plate. I love how this centrepiece looks professionally catered despite being deceptively simple to assemble at home.

The Secret To Getting It Right

My biggest mistake with pastry parcels was always assembling them while the filling was still warm. I learned that patience is key with this recipe; the rice and mushroom mixture must be completely cold before it touches the raw pastry. If you rush this step, the heat creates steam that gets trapped inside the parcel, leading to a soggy bottom rather than a crisp base.

Another lesson I learned is to be generous with the seasoning in the rice layer. Since the salmon is encased in pastry, you can’t season it once it’s cooking, so ensuring the rice, mushroom, and egg mixture has plenty of lemon zest, dill, and salt is crucial for the final flavour profile.

Mary Berry Salmon Coulibiac Ingredients

• 500g all-butter puff pastry (block or ready-rolled)
• 600g skinless salmon fillets (cut into finger-width slices)
• 100g long-grain rice (dry weight)
• 3 hard-boiled eggs, shelled and chopped
• 25g butter
• 1 large onion, finely chopped
• 150g chestnut mushrooms, finely chopped
• 1 lemon (juice and zest)
• 3 tbsp fresh dill, chopped
• 3 tbsp fresh parsley, chopped
• 1 egg, beaten (for glazing)
• Salt and freshly ground black pepper

How To Make Mary Berry Salmon Coulibiac

1. Cook the Rice and Eggs: Boil the rice in salted water until tender, then drain and rinse under cold water to cool it down quickly. Meanwhile, boil the eggs for 8 minutes, peel them, chop them roughly, and set aside.
2. Make the Mushroom Duxelle: Melt the butter in a frying pan over medium heat. Add the chopped onion and fry for 5 minutes until soft. Add the mushrooms and cook for another 5-10 minutes until all the moisture has evaporated and the mixture is dry.
3. Combine the Filling: In a large bowl, mix the cold rice, mushroom mixture, chopped eggs, lemon zest, lemon juice, dill, and parsley. Season generously with salt and pepper. Ensure this mixture is completely cold before proceeding.
4. Assemble the Parcel: Roll out the puff pastry on a lightly floured surface into a large rectangle (approx 30 x 35cm). Place half of the rice mixture down the centre, leaving a clear border. Arrange the raw salmon slices on top of the rice, seasoning them slightly. Top with the remaining rice mixture.
5. Seal and Glaze: Brush the edges of the pastry with beaten egg. Bring the long sides up to meet in the middle and pinch them together to seal. Seal the ends neatly. Carefully turn the parcel over so the seam is underneath and place it on a baking tray lined with parchment paper.
6. Bake: Brush the entire surface with the remaining beaten egg and lightly score a pattern with a knife (optional). Bake in a preheated oven at 200°C (180°C fan) for 35-40 minutes until the pastry is deep golden brown and crisp.

Recipe Tips

• Dry the ingredients: Ensure the spinach (if adding any) or mushrooms are cooked until dry. Excess moisture is the enemy of crisp pastry.
• Chill before baking: If you have time, chill the assembled pastry parcel in the fridge for 20 minutes before baking. This relaxes the pastry and helps it puff up better in the hot oven.
• Check the salmon: To check if it is done, insert a skewer into the centre for a few seconds. If it comes out hot, the salmon is cooked through.
• Use good quality pastry: Since the pastry is a major component, an all-butter puff pastry yields a much better flavour and flake than standard vegetable oil versions.

What To Serve With Salmon Coulibiac

This dish is quite rich, so it pairs best with a light, acidic side to cut through the buttery pastry. A simple watercress salad with a sharp lemon vinaigrette is traditional and refreshing. Alternatively, serve it with tenderstem broccoli or asparagus and a creamy dill sauce if you want a comforting warm side.

How To Store

Leftovers can be stored in an airtight container in the fridge for up to 2 days. To reheat, place slices on a baking tray and warm in a hot oven for 10-15 minutes to crisp up the pastry; avoid the microwave as it will make the pastry soggy. It is not recommended to freeze this dish once baked as the eggs can become rubbery.

FAQs

• Can I make this ahead of time? Yes, you can assemble the entire coulibiac up to 24 hours in advance and keep it in the fridge (covered) before baking. Glaze it just before it goes into the oven.
• Can I use tinned salmon? No, tinned salmon is too wet and has a different texture. Fresh salmon fillets are essential for the structure and flavour of this dish.
• Why is my bottom pastry soggy? This usually happens if the filling was warm when assembled or if the mushrooms weren’t cooked down enough. Make sure your filling is dry and cold.
• Can I add spinach? Yes, Mary Berry sometimes includes spinach. If you do, wilt it and squeeze out absolutely every drop of water before adding it to the rice layer.

Nutrition

• Calories: 650 kcal
• Total Fat: 38g
• Saturated Fat: 14g
• Cholesterol: 185mg
• Sodium: 420mg
• Total Carbohydrate: 45g
• Protein: 32g

Try More Recipes:

• Mary Berry Salmon with Parmesan Crust Recipe
• Mary Berry Salmon with Avocado Recipe
• Mary Berry Salmon en Croûte Recipe