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Salmon & Herby Potato Coulibiacs |
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| Serves 6 |
Prep 45mins |
Cooking 1h |
Easy |
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+30 mins chilling |
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My rating |
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Ingredients |
300g potatoes, thinly sliced
1/2 large onion, thinly sliced
1/2 tbsp olive oil
50 ml double cream
50 ml crème fraiche
2 tbsp chopped parsley
zest of 1/2 lemon
375g puff pastry
a little flour, for dusting
325g salmon, skinned, boned, cut crossways into 3 cm slices,
then cut in half to get thick fingers
1 egg, beaten
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Make the potato mixture: Turn
the oven to 180C/fan 160C/gas 4. Par-boil the potato
slices for 2-3 minutes. Drain and set aside.
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Fry the onion
in the oil for 10 mins, until light golden. Cool slightly,
then stir in the cream, crème fraiche, herbs, lemon rind
and seasoning. Mix gently into the potatoes.
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Assemble and bake: Roll out
the pastry on a lightly floured surface to a 35 x
35cm square, then lay on a large baking sheet. Pack half of the
potato mixture down one side of the pastry, leaving a 5cm
border. Arrange the salmon on top then cover with the rest
of the
potato. Brush the pastry edges with beaten egg and fold
over. Trim the edges and crimp with your fingers, or
seal with a fork, then chill for 30 mins. Brush all over
with beaten egg and bake for 40 mins. L eave to rest for
10 mins if serving hot, or serve cold.
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