Salmon coulibiac pie
Serves 6
600g salmon, poached
1 clove garlic, crushed
1½ cups rice
sprigs of dill lemon zest
500g English spinach, washed
¼ teaspoon nutmeg
2 cups button mushrooms,diced 1 onion diced
3 eggs, hardboiled salt and pepper
Pastry – a robust low-fat pastry
2 cups SR flour
125g low fat ricotta cheese
½ cup buttermilk
1 egg white or 1 whole egg beaten 1 tablespoon olive oil
1 tablespoon low fat milk (if egg white only is used)
Pastry preparation
Process flour, ricotta, buttermilk, egg white and oil in a food processor until combined.
With machine running add milk until a dough forms. Turn onto a lightly floured board and knead into a ball. Wrap in food wrap and refrigerate for 30 minutes.
Preheat oven to 200ºC
Poach salmon
Place salmon in a saucepan and cover with water.
Poach until cooked through.
Remove salmon and reserve poaching liquid to cook rice.
Drain rice, add lemon zest and dill and set aside.
Sauté onion, mushrooms and then add spinach.
Drain excess liquid. Add sliced eggs.
Assemble pie:
Divide pastry. (2/3 for the base and 1/3 for the top)
Roll out pastry and line a 20cm round pie dish or loaf shaped tin.
Place a layer of rice and press onto the pastry base.
Top the rice with a layer of spinach and mushroom mixture.
Break apart the salmon and spread a layer on top of the spinach and mushrooms.
Top the salmon with sliced hard boiled eggs. The filling will form a mound in the dish. Brush the edges of the pastry with beaten egg.
Cover with remaining pastry and crimp edges.
Glaze with beaten egg.
Bake for 30 -35 minutes until the pastry is golden brown.
Rest 10 minutes before slicing.
Serve with a tossed salad.
600g salmon, poached
1 clove garlic, crushed
1½ cups rice
sprigs of dill lemon zest
500g English spinach, washed
¼ teaspoon nutmeg
2 cups button mushrooms,diced 1 onion diced
3 eggs, hardboiled salt and pepper
Pastry – a robust low-fat pastry
2 cups SR flour
125g low fat ricotta cheese
½ cup buttermilk
1 egg white or 1 whole egg beaten 1 tablespoon olive oil
1 tablespoon low fat milk (if egg white only is used)
Pastry preparation
Process flour, ricotta, buttermilk, egg white and oil in a food processor until combined.
With machine running add milk until a dough forms. Turn onto a lightly floured board and knead into a ball. Wrap in food wrap and refrigerate for 30 minutes.
Preheat oven to 200ºC
Poach salmon
Place salmon in a saucepan and cover with water.
Poach until cooked through.
Remove salmon and reserve poaching liquid to cook rice.
Drain rice, add lemon zest and dill and set aside.
Sauté onion, mushrooms and then add spinach.
Drain excess liquid. Add sliced eggs.
Assemble pie:
Divide pastry. (2/3 for the base and 1/3 for the top)
Roll out pastry and line a 20cm round pie dish or loaf shaped tin.
Place a layer of rice and press onto the pastry base.
Top the rice with a layer of spinach and mushroom mixture.
Break apart the salmon and spread a layer on top of the spinach and mushrooms.
Top the salmon with sliced hard boiled eggs. The filling will form a mound in the dish. Brush the edges of the pastry with beaten egg.
Cover with remaining pastry and crimp edges.
Glaze with beaten egg.
Bake for 30 -35 minutes until the pastry is golden brown.
Rest 10 minutes before slicing.
Serve with a tossed salad.