Perfect for picnics

salmoncoulibiacThis Salmon Coulibiac dish was taught to me by a lovely lady called Suzanne Smith when I was in my 20’s as an emergency portable party piece. It has been a staple in my repertoire ever since with variants on the rice (sometimes I make a Moroccon or Thai version), and comes out in bite size versions for parties, full size for picnics and days out on the boat.

Preheat the oven to 200 Celsius. Unroll a sheet of puff pastry, leaving a couple of inches at each end, add a packet of flavoured microwave rice down the centre (Tilda and Uncle Ben’s both have a good selection), add salmon fillets over this mixture, and add halved boiled eggs  or spinach leaves on the top of this.

Egg wash the edges and pull together and crimp, using the remaining egg to coat the outer casing. Place in the over for 25 minutes.

Allow to cool and slice. Serve with a salad and a crisp white wine.

Monique Chambers

Monique Chambers

Monique started indulge in 2011 having edited Gourmet and been the food and travel columnist for Malta Today. A marketing professional by trade, Monique's passion is to promote local talent and Malta in general. Free time is her biggest indulgence, when she can tinker in her craft room or the kitchen, or be selfish with a book, the sofa and good glass of wine (of course, wearing something beautiful and with freshly coiffed hair!)

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