Mary Berry Salmon Coulibiac Recipe​​​

This salmon coulibiac is a classic showstopper: flaky puff pastry wrapped around tender salmon, buttery herbed rice, earthy mushrooms, and perfectly set eggs. The layers make it feel special, but each part is straightforward, so it is very doable for a confident beginner who can follow steps in order. Expect crisp pastry, a creamy, savoury filling, and bright pops of lemon and dill. Total time is about 1 hour 30 minutes, including a short rest before slicing.

Ingredients

For the herbed rice layer

• 150g basmati rice
• 300ml water
• 25g unsalted butter
• Zest of 1 lemon
• 2 tbsp chopped fresh dill (or 1 tbsp dried)
• Salt and freshly ground black pepper

For the mushroom and spinach layer

• 250g chestnut mushrooms, finely chopped
• 1 shallot, finely chopped
• 1 garlic clove, finely grated or crushed
• 20g unsalted butter
• 60g baby spinach
• 2 tbsp crème fraîche
• 1 tbsp chopped parsley or extra dill (optional)
• Salt and freshly ground black pepper

For the eggs

• 3 large eggs

For the crêpe barrier (helps prevent a soggy bottom)

• 50g plain flour
• 1 large egg
• 150ml milk
• Pinch of salt
• A little butter or oil, for frying

For the salmon and pastry

• 500g skinless salmon fillet (centre-cut), patted very dry
• 500g all-butter puff pastry, chilled
• 1 egg, beaten
• 1 tbsp milk (to loosen the egg wash)

How to Make Salmon Coulibiac

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the pastry browns evenly. Line a large baking tray with baking parchment.
• Cook the rice: Rinse the rice under cold water until the water runs mostly clear. Tip into a small saucepan with 300ml water and a pinch of salt. Bring to the boil, cover, reduce to low, and cook for 10 minutes. Turn off the heat and leave covered for 5 minutes, then fluff with a fork.
• Season the rice and cool it: Stir the butter, lemon zest, and dill through the warm rice. Spread it out on a plate or tray to cool quickly. (Warm filling will melt the pastry, so it needs to be properly cool.)
• Make the mushroom layer: Melt 20g butter in a frying pan over medium heat. Add the shallot and cook for 2 minutes, then add the mushrooms. Cook for 8 to 10 minutes, stirring now and then, until the mushrooms are deeply browned and any moisture has cooked off. Stir in the garlic for 30 seconds.
• Add spinach and crème fraîche: Add the spinach and stir just until wilted. Take the pan off the heat and stir in the crème fraîche and herbs (if using). Season well, then spread the mixture onto a plate to cool completely.
• Boil and slice the eggs: Place 3 eggs in a saucepan, cover with cold water, bring to the boil, then simmer for 9 minutes. Drain, cool under cold running water, peel, and slice into rounds.
• Make 2 thin crêpes: In a bowl, whisk the flour, egg, milk, and salt into a smooth batter. Heat a non-stick frying pan with a light swipe of butter or oil. Pour in a little batter and swirl thinly. Cook for about 45 to 60 seconds per side until set but not crisp. Repeat to make 2 crêpes, then cool.
• Prepare the salmon: Pat the salmon dry with kitchen paper, then season all over with salt and pepper. If the fillet is very uneven, fold the thin tail end underneath so the thickness is more uniform.
• Roll the pastry: On a lightly floured surface, roll the puff pastry into a rectangle about 3mm thick, large enough to wrap the salmon and filling with a good border for sealing. Lift onto the lined tray.
• Layer the filling: Place the two crêpes down the centre of the pastry (overlapping if needed). Spoon the cooled rice over the crêpes and level it out into a neat bed slightly larger than the salmon. Sit the salmon on top. Arrange the sliced eggs over the salmon, then spread the cooled mushroom mixture on top.
• Wrap and seal: Brush the exposed pastry edges with egg wash (egg beaten with 1 tbsp milk). Fold one long side over the filling, then the other, pressing to seal. Tuck the ends under neatly. Turn the whole parcel so the seam sits underneath.
• Finish the top: Brush all over with egg wash. Score a few light diagonal lines on top with a sharp knife (do not cut all the way through). Cut 2 to 3 small steam vents. Chill the tray for 10 to 15 minutes if the pastry feels soft.
• Bake: Bake for 35 to 40 minutes, or until the pastry is a deep golden brown and the centre is hot. If the top colours too quickly, loosely cover with foil for the last 10 minutes.
• Rest, then slice: Rest for 10 to 15 minutes before slicing. This keeps the layers tidy and stops the filling from sliding out. Slice with a serrated knife and serve warm.

Tips

How do I stop the pastry going soggy?

Cool the rice and mushroom mixture completely before assembling, and pat the salmon dry. The thin crêpes act as a barrier and make a noticeable difference, especially if your mushrooms were juicy.

Why did my coulibiac split or leak?

Usually it is an overfilled parcel or a weak seal. Keep the filling in a neat “log,” leave a generous pastry border, and always place the seam underneath. A short chill before baking helps the pastry hold its shape.

How do I get really crisp, golden puff pastry?

Use all-butter puff pastry straight from the fridge, bake on a preheated oven, and do not underbake. You are looking for deep golden brown, not just “lightly coloured.”

Can I make it less fiddly?

Yes. You can skip the crêpes and simply make sure your fillings are very dry and fully cooled. It still works, but the base may be slightly softer.

Serving Suggestions

• Buttered new potatoes and tenderstem broccoli
• Steamed green beans with lemon
• A simple dill and cucumber salad
• Hollandaise or a lemony crème fraîche sauce on the side

Storage

Room temperature

Because this is fish, I do not recommend keeping it at room temperature for more than 1 hour before refrigerating leftovers.

Refrigerator

Cool completely, then store in an airtight container for up to 2 days. Reheat on a baking tray at 180°C fan for 12 to 18 minutes, loosely covered with foil, until hot throughout. (Microwaving works, but the pastry will soften.)

Freezing

Freeze baked, fully cooled slices for up to 2 months. Wrap each slice well, then place into a freezer bag or container. Defrost overnight in the fridge and reheat in the oven at 180°C fan until piping hot.

Nutrition

• Calories: 540 kcal
• Carbohydrates: 34g
• Protein: 33g
• Fat: 32g
• Saturated Fat: 14g
• Sodium: 620mg

Nutrition values are estimates and will vary based on the pastry brand and exact ingredients used.

FAQs

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Salmon Coulibiac

Recipe by Milli RoseCourse: Main CourseCuisine: British, Russian-inspiredDifficulty: Medium

Servings

8

slices

Prep time

40

minutes

Cooking time

40

minutes

Total time

90

minutes

Calories

540

kcal

1

hour 

20

minutes

Flaky puff pastry wrapped around salmon, herbed rice, mushrooms, spinach, and eggs. A classic, impressive centerpiece that slices beautifully.

Ingredients

• 150g basmati rice

• 300ml water

• 25g unsalted butter

• 1 lemon, zest only

• 2 tbsp chopped fresh dill (or 1 tbsp dried)

• 250g chestnut mushrooms, finely chopped

• 1 shallot, finely chopped

• 1 garlic clove, finely grated

• 20g unsalted butter (for mushrooms)

• 60g baby spinach

• 2 tbsp crème fraîche

• 3 large eggs

• 50g plain flour

• 1 large egg (for crêpes)

• 150ml milk

• Pinch of salt

• A little butter or oil, for frying crêpes

• 500g skinless salmon fillet (centre-cut), patted dry

• Salt and freshly ground black pepper

• 500g all-butter puff pastry, chilled

• 1 egg, beaten (for egg wash)

• 1 tbsp milk (for egg wash)

• 1 tbsp chopped parsley or extra dill (optional)

Directions

• Cook the rice, then stir through butter, lemon zest and dill. Cool.
• Sauté mushrooms with shallot, butter and garlic until dry and fragrant. Stir in spinach to wilt, then crème fraîche. Cool.
• Hard-boil eggs, peel and slice. Make 2 thin crêpes and cool.
• Roll pastry, layer crêpes, rice, salmon, eggs and mushrooms, then wrap and seal.
• Brush with egg wash, chill briefly, then bake until deep golden and cooked through.
• Rest 10–15 minutes before slicing for neat layers.

Notes

• Cooling the fillings is the key to crisp pastry, so do not rush that step.
• If your kitchen is warm, chill the assembled coulibiac for 15 minutes before baking to help it hold its shape.
• For a cleaner slice, use a serrated knife and wipe between cuts.