Mary Berry​ Salmon Coulibiac Recipe

Mary Berry Salmon Coulibiac is a classic British fish pie featuring flaky salmon and seasoned rice wrapped in crispy filo pastry. Fresh lemon zest, mushrooms, and a herb yogurt sauce make this a great dinner party centerpiece.

If you do nothing else, make sure the rice and vegetable filling is completely cold before you even touch the pastry. Putting warm rice on filo makes the sheets soggy and impossible to roll. That’s the difference between a crisp golden crust and a greasy mess. I learned the hard way that steam is the enemy of thin pastry layers.

The Greek yogurt sauce is doing more work than you’d think. Without it, the rice and salmon can feel a bit dry on the palate because there’s no heavy cream in the filling. I usually add extra lemon juice to my dip for a sharper finish. This has become a staple for my family Sunday lunches.

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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
• 2 onions, chopped
• 2 garlic cloves, crushed
• 1 small red chilli, deseeded and chopped
• 200g (7oz) button mushrooms, sliced
• Zest and juice of ½ large lemon
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh chives, chopped
• Salt and black pepper

For the Pastry

• 6 sheets filo pastry
• 50g (2oz) butter, melted
• 1 egg, beaten with 1 tbsp full-fat milk

For the Sauce

• 300g (10½oz) natural Greek yogurt
• Fresh parsley and chives, chopped
• Juice of ½ large lemon

How To Make Mary Berry Salmon Coulibiac

1. Cook the salmon: Preheat the oven to 200°C (400°F/Gas Mark 6) and place the fish on a buttered foil sheet. Wrap the foil to make a parcel and bake for 15-20 minutes until the salmon turns opaque and flakes with a fork. Set the fish aside until it is cold enough to handle.
2. Boil the rice: Cook the rice in a large pan of boiling salted water until the grains are tender. Drain the rice in a sieve and shake it well to remove all the water. Melt 25g (1oz) butter in a frying pan and cook the chopped onions for 3 minutes until they start to soften.
3. Sauté the vegetables: Stir the crushed garlic and chopped chilli into the onions and fry for 30 seconds. Add the sliced mushrooms and cook for 3 minutes until they release their juices and soften. Mix this into the rice with the lemon zest and fresh herbs until well combined.
4. Flake the fish: Use your hands or two forks to break the cold salmon into large, chunky flakes in a separate bowl. Make sure you do not break it up too finely or the texture will be lost inside the pie. Remove any small bones you find while flaking the fish.
5. Layer the filo: Place a sheet of baking parchment on a clean work surface and lay the first filo sheet on top. Brush it with a thin layer of melted butter and then place the next sheet directly on top. Repeat this process until you have a stack of all six sheets.
6. Fill the pastry: Spread the cold rice and mushroom mixture down the centre of the pastry stack in a log shape. Leave a clear 5cm (2in) border around all the edges of the filo. Place the large salmon flakes evenly on top of the rice layer.
7. Seal the parcel: Brush the edges of the pastry with the egg and milk wash. Fold the long sides of the filo over the salmon, then fold in the short ends to trap the filling inside. Turn the whole coulibiac over so the smooth side is on top.
8. Bake the coulibiac: Brush the top and sides generously with the remaining egg wash for a deep gold finish. Place the coulibiac on a baking tray and bake for 20-25 minutes at 200°C (400°F/Gas Mark 6) until the pastry is crisp. Let it rest for 10 minutes so it is easier to slice.
9. Mix the sauce: Stir the Greek yogurt, chopped herbs, and lemon juice together in a small serving bowl. Season with a little salt and pepper before serving thick slices of the pie with the cold dressing. Check that the filling is piping hot in the centre before you bring it to the table.

Recipe Tips

• Chill the filling. You must let the rice and salmon cool to room temperature before assembling. Warm ingredients will melt the butter between the filo layers and ruin the crunch.
• Keep filo covered. These pastry sheets dry out in minutes. Keep the stack under a clean, damp tea towel while you work to prevent it from cracking.
• Use large flakes. Do not overwork the salmon when you flake it. Big chunks provide a better texture contrast against the soft rice.
• Seal it tight. Make sure you brush the egg wash right to the edges of the pastry. This acts as a glue to keep the parcel from bursting in the oven.
• Make it ahead. You can prepare the rice and salmon filling a day in advance and keep them in the fridge. Assemble and bake just before you want to eat.
• Check the bottom. If the pastry looks pale, move the tray to a lower oven rack for the last five minutes. This helps the base crisp up properly.

What To Serve With Salmon Coulibiac

This dish is filling on its own so keep the sides light. A fresh green salad with a sharp vinaigrette or steamed asparagus spears work well.

Buttery peas or a pile of roasted tenderstem broccoli add great colour to the plate. You could also serve extra lemon wedges to cut through the buttery pastry.

How To Store Salmon Coulibiac

Fridge

Place leftover slices in an airtight container once they are cold. They will stay fresh for up to two days.

Reheat

The best way to reheat this is in a hot oven at 180°C (350°F/Gas Mark 4) for 10 minutes. Using a microwave will make the filo pastry soft and chewy.

Freeze

Freeze the unbaked coulibiac by wrapping it tightly in clingfilm and foil. Bake it from frozen at 190°C (375°F/Gas Mark 5) for 40 minutes until piping hot throughout.

Mary Berry Salmon Coulibiac Nutrition Facts

Per serving (1 of 6):

• Calories: 485
• Protein: 28g
• Fat: 22g
• Carbohydrates: 42g
• Sugar: 4g
• Sodium: 580mg

Estimated. May vary based on ingredients and cooking methods.

FAQs

Can I use puff pastry for Mary Berry Salmon Coulibiac?

Yes, but the texture will be much heavier and you will need to bake it for about 10 minutes longer. Filo is the traditional choice for a lighter, crisper finish.

How do I stop the bottom from getting soggy?

Drain the cooked rice and mushrooms thoroughly to remove every drop of excess moisture. Any leftover liquid will soak into the pastry base during baking.

Can I make this with cooked frozen salmon?

Yes, just make sure the fish is completely defrosted and patted dry with kitchen roll before flaking. Excess water from frozen fish can ruin the rice texture.

What can I use instead of Greek yogurt?

Crème fraîche is a great substitute that gives a similar tangy flavour to the herb sauce. It has a higher fat content which makes the dressing even richer.

Is it possible to prepare this a day early?

No, the assembled pastry will become damp if left overnight in the fridge. You should prepare the components in advance but only wrap the filo right before baking.

Try More Recipes:

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