SALMON & HERBY POTATO COULIBIACS

Salmon & herby potato coulibiacs image

An impressive addition to any buffet, this puff pastry parcel is filled with fish in a creamy parsley, dill and lemon sauce

Provided by John Torode

Categories Buffet, Main course

Time 1h45m

Yield Makes 2, each serves 6

Number Of Ingredients 12

Previous Next

Ingredients

600g potato , thinly sliced
1 large onion , thinly sliced
1 tbsp olive oil
100ml double cream
100ml crème fraîche
4 tbsp chopped parsley
4 tbsp chopped dill
zest 1 lemon
2 x 375g packs all-butter puff pastry
a little flour , for dusting
650g side of salmon , skinned and pin-boned, cut crossways into 3cm slices, then cut in half lengthways to get thick fingers
1 egg , beaten

Steps:

Heat oven to 180C/160C fan/gas 4. Par-boil the potato slices for 2-3 mins. Drain and set aside in a large bowl.
Gently fry the onion in the oil for 10 mins until lightly golden. Cool slightly, then stir in the cream, crème fraîche, herbs, zest and plenty of seasoning. Pour over the potatoes and mix very gently.
Roll out one pack of pastry on a lightly floured surface to a 35 x 35cm, then lay on a large baking sheet. Pack ¼ of the potato mixture down one side of the pastry, leaving a 5cm border. Arrange ½ of the salmon on top to cover the potato. Cover the salmon with ¼ of the potato. Brush the pastry all the way round with beaten egg and fold over the pastry. Trim the edges and crimp with your fingers, or seal with a fork. Make decorative fish for the top, if you like.
Roll out the remaining pastry and repeat the process, using up the rest of the potato and salmon. Chill for 30 mins.
Brush the pastries all over with beaten egg. Bake for 40 mins. Leave to rest for 10 mins if serving hot, or serve cold.

Nutrition Facts : Calories 520 calories, Fat 30 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 18 grams protein, Sodium 0.6 milligram of sodium