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Salmon Coulibiac - Salmon Fillet En Croute

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Earliest delivery:
Code Size/Type Price  
D2067 Serves 4 £26.50
  Price per head  £4.25 Approx £ per head
  • Description
    • >Order by 10am for next day delivery> We get a lot of repeat orders for this - great minds obviously think alike! Chef Hardwick based his recipe on a classic Russian recipe, which has been subtly improved every year.


      We wrap Grade One Scottish salmon fillets stuffed with wild rice and egg in homemade puff pastry. The secret is to seal the fillet and its juices within a fine wholemeal crepe. Thirty minutes in the oven and it's ready.


      Superb with our creamy lobster sauce or champagne cream sauce. One coulibiac will serve 4. Or a couple could eat half hot for dinner and the other half as a light lunch with salad a day or two later.

  • Cooking
    • Pre heat the oven at 180ºC. Transfer to a greased baking tray and bake in a 180ºC oven and cook for 30-35 minutes or until golden brown. Enjoy hot or cold.
  • Storage
    • Fridge: Minimum 6 days, unopened
      Freezer: Not Suitable for home freezing unless cooked first.
  • Ingredients
    • Fresh Scottish Salmon (FISH), Puff Pastry (Wheat flour (CEREALS), vegetable oil, water, starch, lemon juice, yeast extract (CEREALS) & Salt, Wild Rice, EGGS, Parsley, Wholemeal crepes (MILK, plain flour (CEREALS), buckwheat flour (CEREALS), EGG, unsalted Butter (MILK), dill & salt). Allergens in capital letters

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