Salmon Coulibiac



Brioche paste (plain)                                                  400 g

Cooked salmon                                                          250 g

Pilaff of rice                                                               400 g

Vesiga                                                                        25 g

Eggs                                                                           5

Onions                                                                       50 g

Mushrooms                                                               125 g




  1. Peel and slice the mushrooms.  cook them in a little butter without colouring and allow then to cool.
  2. Hard boil the eggs, cool them and remove the shells. Cut them into rough dice.
  3. Finely chop the onions and cook them without colouring in butter.
  4. Cut the cooked vesiga into small dice.
  5. Roll out the brioche paste into a rectangle 35cm x 25cm..
  6. Spread with a layer of rice, then salmon, mushroom, egg, onions, vesiga and chopped parsley.  Alternate the layers until all the ingredients have been used.
  7. Moisten the edges of the paste and draw one edge over to the opposite edge and seal.
  8. Fold the ends under to completely seal the pastry.
  9. Allow the dough to prove.  Make 3 holes in the top to allow the steam to escape.
  10. Egg wash and bake in a hot oven for 45 minutes until the paste is cooked then fill with melted butter through the holes cut in the top.
  11. Cut into portions and serve.
  12. Serve a light curry sauce separately if desired.

Note:  Vesiga the dried spinal marrow of the sturgeon must be soaked in cold water for 4 hours and then cooked in boiling water for 3½ hours.  Soaking causes the vesiga to increase in volume by 5 times.




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