Easy Salmon Coulibiac

• eggs↗2
• olive oil↗3 tbsp tbsp

  or rapeseed oil

• mushrooms↗200g g

  sliced

• boiled brown rice200g packet g
• dill↗½ small pack
• lemons↗2

  1 zest and juice, 1 sliced into wedges for serving

• capers↗2 tbsp tbsp

  sliced

• puff pastry↗270g packet g

  (7 sheets)

• lettuce leaves↗

  for serving

• salmon fillet↗600g g

  boneless and skinless

Step-by-step instructions

1. 1

   Boil the eggs for 7 minutes, then plunge them into cold water. Heat 1 tbsp oil in a pan, add the mushrooms and a pinch of seasoning and cook, stirring occasionally, for 8‑10 minutes until golden. Add the rice, dill, lemon zest and juice, capers and a little more seasoning, then remove from heat.

2. 2

   Line a tray with parchment. Place two sheets of pastry side by side on the tray, overlapping slightly in the middle. Brush with oil and cover with another two sheets, then repeat with two more sheets. Flatten the salmon, cutting a side slit but not all the way through so it can be opened like a book. Preheat the oven to 180C/160C fan/gas 4.

3. 3

   Place the salmon on the pastry and fill with the rice mixture. Peel and slice the boiled eggs, lay them on the rice. Close the salmon fillet, season and wrap in the pastry, forming a parcel. Lay the remaining pastry on top, drizzle a little more oil and bake for 40 mins. Serve with lemon wedges and dressed lettuce leaves.