Mary Berry Salmon Coulibiac Recipe

This Mary Berry Salmon Coulibiac is an elegant and impressive recipe, which is made with a succulent salmon fillet, a creamy mushroom and rice filling, all encased in golden puff pastry. It’s the perfect showstopper for a special dinner party, a multi-step recipe that’s well worth the effort.

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Mary Berry Salmon Coulibiac Ingredients

A classic combination for a truly impressive centerpiece.

For the Filling:

500g (1lb 2oz) salmon fillet, skin and bones removed
75g (3oz) long-grain white rice
25g (1oz) butter
1 onion or 2 leeks, finely chopped
150g (5oz) chestnut mushrooms, finely chopped
3 hard-boiled eggs, peeled and chopped
3 tablespoons fresh dill or parsley, chopped
Juice of 1 lemon
Salt and freshly ground black pepper

For Assembly:

500g block of all-butter puff pastry
Plain flour, for dusting
1 large egg, beaten, for egg wash

How To Make Mary Berry Salmon Coulibiac

A step-by-step guide to this classic dinner party showstopper.

Prep and Cook the Filling Components: Preheat your oven to 200°C (180°C Fan/Gas Mark 6). Place the salmon fillet on a piece of foil, season with salt and pepper, and bake for about 15 minutes until just cooked through. Let it cool. Meanwhile, cook the rice according to package directions, then drain and let it cool completely.
Make the Duxelle: In a frying pan, melt the butter and gently cook the finely chopped onion or leeks for about 5 minutes until soft. Add the finely chopped mushrooms and cook for another 10-15 minutes, until all the moisture has evaporated and the mixture is a thick paste (this is called a duxelle). Let it cool completely.
Combine the Filling: In a large bowl, gently combine the cooled rice, the cooled mushroom mixture, the chopped hard-boiled eggs, and the fresh herbs. Season well with salt, pepper, and the lemon juice.
Assemble the Coulibiac: On a lightly floured surface, roll the puff pastry out into a large rectangle, about the thickness of a pound coin. Spread half of the rice and mushroom mixture down the center of the pastry, creating a bed the size of your salmon fillet.
Layer and Encase: Place the cooled salmon fillet on top of the rice bed. Gently break it into large flakes. Top the salmon with the remaining rice mixture.
Seal and Decorate: Brush the edges of the pastry with the beaten egg. Bring the long sides of the pastry up and over the filling to enclose it completely, pressing the seam firmly to seal. Trim and seal the ends. You can use the pastry trimmings to create a decorative lattice or leaf pattern on top.
Chill, Glaze, and Bake: Carefully transfer the coulibiac to a parchment-lined baking sheet. Chill in the refrigerator for at least 30 minutes (or up to a few hours). Before baking, brush the entire surface with the beaten egg wash and make a few small slits in the top to allow steam to escape.
Bake to Perfection: Bake for 25-30 minutes, or until the pastry is puffed up, crisp, and a deep golden brown. Let it rest for 10 minutes before slicing and serving.

Recipe Tips

For a perfect, impressive coulibiac every time.

How do I prevent a “soggy bottom”? The three most important secrets are: ensuring all your filling components (salmon, rice, mushrooms) are completely cool before you assemble; cooking the mushrooms until they are a very dry paste; and baking the coulibiac on a preheated baking sheet, which gives the bottom crust an initial blast of heat.
Can I make this ahead of time? Yes, this is a fantastic dish to prepare ahead for a dinner party. You can assemble the entire coulibiac (up to the point of glazing with the egg), wrap it well in cling film, and store it in the refrigerator for up to 24 hours. Just glaze it with the beaten egg right before it goes into the oven.
What’s the best salmon to use? Use a thick, high-quality fillet from the center of the fish rather than thin tail-end pieces. This ensures the salmon stays succulent and doesn’t overcook before the pastry is done.
Why do I need to chill it before baking? Chilling the assembled coulibiac helps the puff pastry to become very cold again after being handled. A very cold pastry hitting a very hot oven is the secret to getting the best possible “puff” and the flakiest layers.

What To Serve With Salmon Coulibiac

Classic sides to complete this elegant meal.

This impressive dish is a wonderful centerpiece for a special dinner. It pairs beautifully with:

A creamy white wine or dill sauce
Buttered new potatoes
Simple steamed green vegetables, like asparagus, green beans, or peas
A crisp, dry white wine, like a Sauvignon Blanc or Chablis

How To Store Salmon Coulibiac

Keeping your delicious leftovers fresh.

Refrigerate: Once completely cooled, cover any leftovers and store them in the refrigerator for up to 2 days. It is also delicious served cold in slices.
Reheat: To serve leftovers warm and re-crisp the pastry, it’s best to reheat slices in a moderate oven (180°C/350°F) for about 10-15 minutes until heated through.

Mary Berry Salmon Coulibiac Nutrition Facts

An estimated guide per serving.

Calories: 680 kcal
Carbohydrates: 45 g
Protein: 35 g
Fat: 40 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

What’s the difference between a Coulibiac and a Salmon en Croûte?

A Salmon en Croûte simply means “salmon in a crust” and can have a very simple filling. A Coulibiac is a more specific, classic Russian dish (“kulebyaka”) that traditionally features multiple, distinct layers, almost always including a grain like rice or buckwheat and hard-boiled eggs.

Do I have to make my own pastry?

No, a good-quality, store-bought all-butter puff pastry block or sheet is a fantastic shortcut that Mary Berry herself often recommends.

Can I use a different kind of fish?

Yes. A large, thick fillet of cod, haddock, or even trout would work beautifully in place of the salmon.

Try More Recipes:

Mary Berry Salmon Fish Cakes Recipe
Mary Berry Cream Cheese Salmon Recipe
Mary Berry Salmon in Filo Pastry Recipe