The recipe calls it a Coulibiac but on looking this up online it should have rice in it but this one doesn’t… I just call it the Monster as it is enormous but delicious!!
This recipe serves 6 people
900g/2lb ready made all-butter puff pastry
1.2kg/2lb 12oz whole salmon fillet
300ml/7fl oz double cream
5 tbsp chives, finely chopped
500g/1lb 2oz fresh spinach, blanched in boiling water for one minute, refreshed in cold water and squeezed dry
1 free-range egg, beaten
1.Preheat the oven to 210C/425F/Gas7. Line a baking tray with silicone or baking parchment.
2.Roll the pastry out to a thickness of 5mm and cut into two pieces about 40 x 25cm /16 x 10in. Place one piece onto the lined baking tray.
3.Cut off 2/3 of the whole fillet (roughly 800g), place on top of the pastry on the tray in the centre then cover with half the blanched spinach.
4.Roughly chop the remaining salmon (about 400g) and place into a food processor with the double cream and half the chives. Blend to a purée.
5.Season with salt and plenty of freshly ground black pepper, then spread over the top of the spinach to cover completely.
6.Finish with a scattering of chives and the rest of the spinach. Brush the pastry around the fish with a little of the beaten egg.
7.Lay the second piece of pastry over the top, taking care not to stretch it and press down firmly around the edge of the salmon.
8.Trim the edges with a sharp knife so there is only a little overlap around the edge. Brush the coulibiac all over with egg and season with salt and black pepper.
9.Place onto a baking tray in the oven and bake for 40-45 minutes until the salmon is cooked through and the pastry golden-brown.