Salmon coulibiac

Our twist on the classic Russian fish pie is good for entertaining or a casual, comforting midweek meal. 

Preparation Time

15 minutes

Cooking Time

30 minutes

Ingredients (serves 4)

• 16 sheets filo pastry
• Olive oil
• 250g pkt Uncle Ben’s Express Chinese Style Rice
• 400g pkt Woolworths Fresh Traditional Stir-Fry Vegetables
• 4 (about 200g each) skinless salmon fillets

 

Method

1. Preheat oven to 190°C. Line a baking tray with non-stick baking paper.
2. Place filo on a clean work surface. Cover with a dry tea towel, then a damp tea towel (this prevents it from drying out). Brush 1 filo sheet with oil. Top with another filo sheet. Brush with oil. Repeat with another 2 filo sheets and oil to make a 4-sheet stack.
3. Place one-quarter of rice in centre of filo stack. Top with one-quarter of the vegetables. Top with the salmon. Season with salt and pepper. Fold in the sides to enclose. Place, seam-side down, on prepared tray. Repeat with oil and remaining filo, rice, vegetables and salmon to make 4 parcels.
4. Brush with oil. Bake for 30 minutes or until golden and crisp.