Mary Berry​ Salmon Coulibiac Recipe

This flavorful Mary Berry Salmon and Herb Coulibiac is made with a generous salmon fillet, fluffy long-grain rice, chopped mushrooms, fresh chives, and a light, crisp filo pastry crust. The result is an elegant, savory, and beautifully layered centerpiece, creating a perfect party food main course. This dish is excellent for feeding a crowd, travels well, and is enough for 8 people.

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Mary Berry Salmon Coulibiac Ingredients

For the Filling:

• 500g (1lb 2oz) salmon fillet, skinned
• 175g (6oz) long-grain rice
• 75g (2¾oz) butter, plus extra for greasing
• 2 onions, roughly chopped
• 2 garlic cloves, crushed
• 1 small fresh red chili, deseeded and finely chopped
• 200g (7oz) button mushrooms, sliced
• Zest and juice of ½ large lemon
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh chives
• Salt and freshly ground black pepper

For the Pastry:

• 6 sheets of filo pastry (each approximately 25x45cm / 10x18in)
• 50g (2oz) butter, melted (for brushing)
• 1 egg, beaten with 1 tbsp milk (for egg wash)

For the Sauce (Yogurt Dip):

• 300g (10½oz) natural Greek yogurt
• 1 small bunch fresh parsley, chopped
• 1 tbsp chopped fresh chives
• Juice of ½ large lemon

How To Make Mary Berry Salmon Coulibiac

1. Bake the salmon: Preheat the oven to 200∘C (180∘C fan/Gas 6). Lightly butter a large sheet of foil, place the salmon fillet on top, and season with salt and pepper. Wrap the foil around the salmon to create a parcel. Place it on a baking tray and bake for 15–20 minutes until the fish is cooked through. Set it aside to cool completely.
2. Prepare the rice and vegetables: Cook the rice in boiling salted water according to the package instructions until tender. Drain well and tip it into a large bowl. Melt 25g (1oz) of the butter in a large frying pan over a medium heat. Add the chopped onions and fry, covered with a lid, for 3 minutes until they begin to soften.
3. Finish the rice mixture: Add the crushed garlic and finely chopped chili to the pan and fry for 30 seconds. Add the sliced mushrooms and fry for 3 more minutes until they have softened. Stir the mushroom mixture into the cooked rice, removing it from the heat. Stir in the lemon zest, 1tbsp of the chopped parsley, and 1tbsp of the chopped chives. Season the rice mixture well with salt and pepper and set aside to cool.
4. Flake the salmon: Once the baked salmon is cool, gently flake it into large pieces into a separate bowl. Be careful not to break it up too finely; you want large, chunky flakes.
5. Assemble the pastry base: On a clean work surface, lay a large sheet of baking parchment. Take the first sheet of filo pastry and lay it on the parchment. Brush the entire surface thinly with the melted butter. Repeat this process, layering and brushing with butter, until you have a stack of all 6 filo sheets.
6. Layer the filling: Take the rice mixture and spread it evenly down the center of the filo stack, creating a log shape. Leave a clear border of about 5cm (2in) around the edges. Lay the large flakes of cooked salmon evenly on top of the rice.
7. Wrap and seal: Brush the pastry borders with the egg wash (egg beaten with milk). Fold the two long sides of the filo over the salmon filling, then fold over the short ends to completely enclose the filling, creating a neat parcel. Turn the coulibiac over so the seam is underneath.
8. Bake and rest: Brush the entire surface of the coulibiac generously with the remaining egg wash. Place the coulibiac (on the parchment) onto a baking tray and bake for 20-25 minutes, or until the filo is golden brown and crisp. Allow the coulibiac to rest for 10 minutes before slicing.
9. Make the sauce: While the coulibiac rests, make the sauce. Mix the Greek yogurt, the rest of the chopped parsley, the rest of the chives, and the juice of the remaining half-lemon. Season with salt and pepper. Slice the coulibiac and serve hot with the herb yogurt dip.

Recipe Tips

• Cool Ingredients are Vital: Every ingredient—the rice, the salmon, and the vegetable mix—must be completely cooled before you assemble the coulibiac. Warm filling creates steam inside the pastry, which makes the filo soggy instead of crisp.
• Keep Filo Moist: Filo is delicate. Once you unroll the sheets, keep the stack covered with a clean, slightly damp kitchen towel while you are buttering and layering the sheets. This prevents them from drying out and crumbling.
• The Right Cut: Use a large, very sharp knife to cut the coulibiac into neat slices. This ensures the flaky pastry doesn’t shatter and tear the entire parcel when you serve it.
• Use Full-Fat Greek Yogurt: The sauce is meant to be thick and cool to contrast the hot pastry. Use full-fat Greek yogurt, as it provides the best thick texture and tangy flavor without becoming watery.

What To Serve Salmon Coulibiac

This coulibiac is a fantastic centerpiece. The rich salmon and the light, crisp pastry pair beautifully with simple, fresh sides. Serve it alongside a large bowl of crisp mixed-leaf salad tossed in a sharp, lemony dressing (like a simple vinaigrette). New potatoes boiled and tossed in butter and mint are an excellent complement, or you can opt for steamed seasonal green vegetables like asparagus or fine green beans.

How To Store Salmon Coulibiac Leftovers

• Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 2 days. The filo pastry will soften upon cooling. To reheat, wrap the slices loosely in foil and bake in a moderate oven (180∘C or 350∘F) for 10-15 minutes until hot through.
• Freeze: Unbaked coulibiac freezes well. Assemble the entire parcel, but do not brush with the egg wash. Wrap it tightly in cling film (plastic wrap) and foil. Freeze for up to 3 months. Thaw overnight in the refrigerator, then brush with egg wash and bake as directed, adding 10-15 minutes to the cooking time.

Mary Berry Salmon Coulibiac Nutrition Facts

• Calories: 480 kcal
• Total Fat: 28g
• Saturated Fat: 14g
• Cholesterol: 100mg
• Sodium: 380mg
• Total Carbohydrate: 35g Dietary Fiber: 2g Sugars: 4g Protein: 20g

Frequently Asked Questions

• What is the difference between a Coulibiac and Salmon En Croûte? A Coulibiac (or Kulebyaka) is a classic Russian dish traditionally made with a yeast pastry and a layered filling of fish, rice, hard-boiled eggs, and mushrooms. Mary Berry’s version uses thin, buttery filo pastry instead of yeast dough or puff pastry (which is used for Salmon En Croûte), making the crust lighter and much crisper.
• Can I use puff pastry instead of filo pastry? Yes, you can use puff pastry for a traditional Salmon En Croûte. You would need one large sheet of all-butter puff pastry, using it to wrap the filling and brushing it with egg wash. The bake time would remain similar (25-30 minutes) for a golden, flaky result.
• What kind of fish can I use instead of salmon? You can substitute the salmon with other large, firm white fish fillets like cod, haddock, or halibut. For a more traditional Russian flavor, you could use a mixture of salmon and smoked haddock. Just ensure the fish is cooked and cooled before mixing it into the coulibiac filling.

Try More Recipes:

• Mary Berry Cream Cheese Salmon​ Recipe
• Mary Berry​ Salmon In Filo Pastry Recipe
• Mary Berry Salmon And Fennel​ Recipe