Recipe: Salmon Koulibiac

From time to time, our travel suppliers are kind enough to share their recipes with us. Today, we feature an amazing dish from Uniworld Boutique River Cruise Collection.

INGREDIENTS

Puff pastry
1/2 cup basmati rice, cooked
3 hardboiled eggs
14 oz boned fresh salmon
1 teaspoon of sweet or mild paprika
2 shallots, finely diced
7 oz cooked spinach
Sea salt
Pepper
1 egg, beaten
12 oz mushrooms (optional)

PREPARATION

Roll out the puff pastry dough 3 mm thick into a square large enough to set the filling over one half.

Leaving a narrow border around the outside edges, set the rice over half the rectangle and sprinkle with salt, pepper and paprika. Spread the salmon over the rice, then arrange a layer of sliced hardboiled egg on top. Finally, layer the cooked spinach on top.

Brush the pastry border with beaten egg and fold over the pastry. Pinch the edge with a fork to seal the pastry parcel.

Brush the top of the koulibiac with the remaining beaten egg to give a lovely brown glaze, and cook in the oven for 30 minutes as at 425 F.

Serves 6-8