Salmon & Herby Potato Coulibiacs

Serving 6 people

105 min


  • crème fraîche 100ml crème fraîche
  • dill 4 tbsp chopped dill
  • double cream 100ml double cream
  • egg 1 egg, beaten
  • lemon zest zest 1 lemon
  • olive oil 1 tbsp olive oil
  • onion 1 large onion, thinly sliced
  • parsley 4 tbsp chopped parsley
  • potatoes 600g potatoes, thinly sliced
  • puff pastry 2 x 375g packs all-butter puff pastry
  • salmon 650g side of salmon, skinned and pin-boned, cut crossways into 3cm slices, then cut in half lengthways to get thick fingers
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How to make it

  1. Heat oven to 180C/160C fan/gas 4.Par-boil the potato slices for 2-3 mins.
  2. Drain and set aside in a large bowl.Gently fry the onion in the oil for10 mins until lightly golden. Cool slightly,then stir in the cream, crème fraîche,herbs, zest and plenty of seasoning.
  3. Pourover the potatoes and mix very gently.
  4. Roll out one pack of pastry on a lightlyfloured surface to a 35 x 35cm, then layon a large baking sheet. Pack ¼ of thepotato mixture down one side of thepastry, leaving a 5cm border. Arrange½ of the salmon on top to cover thepotato. Cover the salmon with ¼ of thepotato.
  5. Brush the pastry all the wayround with beaten egg and fold over thepastry. Trim the edges and crimp withyour fingers, or seal with a fork. Makedecorative fish for the top, if you like.
  6. Roll out the remaining pastry andrepeat the process, using up the rest ofthe potato and salmon. Chill for 30 mins.
  7. Brush the pastries all over with beatenegg.
  8. Bake for 40 mins. Leave to rest for10 mins if serving hot, or serve cold.