Koulebiaka (Russian-Style Salmon En Croute)

Serves 6

This is a guest recipe from the Saturday Daily Mail magazine



Ingredients

900 g for fresh salmon

225 g of cooked rice

225 g of chopped raw mushrooms

3 hard-boiled eggs, peeled and chopped

A handful of parsley, chopped

Two Shallots, peeled and chopped

Salt and pepper

50 g of butter, softened, plus extra for brushing the pastry

12 ounces of ready-made puff pastry

Horseradish sauce to serve

AND THIS IS WHAT YOU DO …

1. Pre-heat the oven to 200 C/fan 180 C/gas 6.
   
   
2. Place the salmon into a large saucepan and add enough for the water to cover.
   
   
3. Poach on a medium heat on the hob for eight minutes or until the flash is just pink in the centre.
   
   
4. Set aside to cool, still in the poaching water.
   
   
5. Remove the fish from the pan (discarding the water) and flake it into a bowl.
   
   
6. Stir in the cooked rice, chopped raw mushrooms, hard-boiled eggs, parsley, Shallots, salt and pepper and butter. Mix well.
   
   
7. Roll out the pastry on a floured work surface to a rectangle about 30 cm x 36 cm (12“ x 14“).
   
   
8. With the long side facing you, spoon the mixture over the left hand half of it leaving a 3 cm (1 1/4 inches) border.
   
   
9. Moisten the border with a little water, then fill the other half of the pastry over so you have an 18 cm x 30 cm (7“ x 12“ rectangle) and seal the edges.
   
   
10. Make slits on the top for steam to escape.
    
    
11. Brush the top with melted butter, place on a roasting tray lined with baking parchment and bake for 30 to 40 minutes, or until golden.
    
    
12. Serve hot with horseradish sauce.