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. 30 minutes in the oven and it’s ready.
Superb with our creamy lobster sauce or champagne cream sauce. One coulibiac will provide four generous portions, or eight lovely slices for a buffet. Or a couple could eat half hot for dinner and the other half as a light lunch with salad a day or two later – it’s delicious at room temperature.
850g, serves 4 as a main course or 8 as part of a buffet
180g, serves 1
(Please note: Product dispatched frozen. Defrost before cooking.)