Coulibiac: A Russian style fish pie.
Ingredients (makes 2 pies)
| 600 g |
potatoes, thinly sliced |
| 1 |
large onion, thinly sliced |
| 1 tbsp |
olive oil |
| 100 ml |
double cream |
| 100 ml |
crème fraiche |
| 4 tbsp |
freshly chopped dill |
| 4 tbsp |
freshly chopped parsley |
|
zest of one lemon |
| 2 packs |
all-butter puff pastry |
|
flour (for dusting) |
| 650 g |
side of salmon, skinned and boned, cut crossways into 3 cm slices then in half to make fingers |
| 1 |
egg, beaten |
Method
- Heat the oven to 180℃.
- Par boil the potato slices for 2-3 mins, drain and set aside in a large bowl.
- Gently fry the onion in the oil for 10 mins until golden. Allow to cool slightly.
- Stir in the cream, crème fraiche, herbs, zest and plenty of seasonings. Pour over the potatoes and mix gently.
- Roll out one of the packs of pastry, to about 35cm x 35cm. Lay on a large baking sheet.
- Pack a quarter of the potato mix down one side of the pastry, leaving a 5cm border.
- Arrange half the salmon on top, then cover with another quarter of the potato mix.
- Brush the pastry all round with beaten egg and fold over the pastry. Trim the edges and crimp with your fingers, or seal with a fork. Make or mark a decorative fish on the top.
- Do the same with the other pastry and remaining ingredients.
- Chill for 30 minutes then brush the pastries all over with beaten egg.
- Bake for 40 minutes.
Leave to rest for 10 mins if serving hot or can serve cold.