Light Salmon Koulibiac

📝 Ingredients

• 2 round sheets of puff pastry (230 g each)
• 500 g skinless salmon fillets (4 fillets of about 125 g each)
• 120 g basmati rice
• 1 vegetable stock cube + 200 ml hot water
• 4 eggs (3 hard-boiled for the filling, 1 beaten for the glaze)
• 400 g frozen leaf spinach
• 250 g button mushrooms
• 1 brown onion (about 100 g)
• 2 tsp olive oil
• 25 g fresh dill (15 g for the rice, 10 g for the sauce)
• 1 lemon (zest for the rice, juice for the sauce)
• 300 g 2% Greek yoghurt (for the sauce)
• Salt, black pepper

🍴 Utensils

• Saucepan with lid
• Frying pan
• Baking tray and baking paper
• Pastry brush
• Serrated knife
• Bowl

📖 Steps

1. Rinse the rice in cold water. Dissolve the stock cube in 200 ml hot water, add the rice and bring to the boil, then cover and cook for 12 min over a low heat, until the liquid is absorbed. Off the heat, stir in the lemon zest and 15 g chopped dill, then spread the rice out on a plate to cool.
2. Cook 3 eggs in boiling water for 10 min, cool them in cold water, then peel and slice them. Thaw the spinach in the frying pan over a medium heat for 8 to 10 min, stirring, leave it to cool slightly, then squeeze it out a handful at a time to remove as much water as possible.
3. Thinly slice the onion and mushrooms. Fry them in the olive oil over a high heat for 8 to 10 min, stirring, until all their liquid has evaporated and they are golden. Season with salt and pepper and leave to cool: a wet or warm filling makes the pastry soggy.
4. Preheat the oven to 200 °C. Pat the salmon fillets dry with kitchen paper, run your finger over them to find and remove any bones, then season both sides with salt and pepper.
5. Unroll one sheet of pastry onto the baking tray lined with baking paper. Spread half the rice in the centre in a 20 cm circle, leaving a 5 cm border. Top with the spinach, then the salmon fillets side by side, trimmed if necessary, the egg slices and the mushrooms, and finish with the rest of the rice.
6. Beat the last egg and brush it over the free border. Lay the second sheet of pastry on top, smoothing it around the filling to push out the air, then seal the edges by pressing them together and rolling them inwards. Mark them with the tines of a fork.
7. Brush the whole top with beaten egg, score a criss-cross pattern with the back of a knife without piercing the pastry, and make a small hole in the centre to let the steam escape. Bake for 35 to 40 min on the bottom shelf of the oven, until the pastry is well puffed and golden brown, including the sides.
8. While it bakes, mix the Greek yoghurt with the lemon juice, 10 g chopped dill, salt and pepper, then keep in the fridge. Leave the koulibiac to rest for 10 min before cutting it into 6 portions with a serrated knife and serving it with the sauce.