Salmon Coulibac

Prep Time


Cook Time

40 min




1/2 1/2 block Country Range Frozen Puff Pastry

4 4 tbsp Country Range Madras Curry Sauce

2 2 Country Range IQF Salmon Portions

50 50 g Country Range Basmati Rice

1 1 spring onion

2 2 Country Range Free Range Medium Eggs, boiled

11 Country Range Free Range Medium Egg

Multiply by
  • 1Roll the defrosted puff pastry out to approximately 3mm thick.
  • 2Cut puff pastry in to 2 pieces approximately 20 x 20cm.
  • 3Brush the top side of the pastry with some of the Madras sauce.
  • 4Finely chop the spring onions and add to the pre-cooked rice.
  • 5Add the remainder of the Country Range Madras Curry Sauce to the rice mix.
  • 6Spread the mix on top of the salmon portions.
  • 7Slice the boiled eggs and position on top of the rice mix.
  • 8Place one of the topped salmon portions on to each of the puff pastry squares.
  • 9Wrap each end of the pastry up over the salmon ensuring that it is fully enclosed.
  • 10Beat 1 egg and brush over the sealed parcels.
  • 11Bake in a pre-heated oven (180°C) for 25 minutes.