A salmon coulibiac makes an impressive centrepiece with tender salmon, herby rice, mushrooms, hard-boiled eggs, and crisp pastry layered together in one elegant dish. This Mary Berry Salmon Coulibiac Recipe offers a rich savoury filling wrapped in either filo pastry or all-butter puff pastry, giving the finished coulibiac a golden, flaky exterior.
The recipe provides guidance for preparing the salmon and rice filling, assembling the pastry, baking until golden, and serving with Greek yoghurt sauce and fresh watercress. Continue through the equipment, ingredients, cooking method, serving, storage, FAQs, and nutrition sections for the complete recipe guidance.
If you’re looking for more ways to enjoy salmon, explore our Mary Berry salmon recipes for a collection of creamy dishes, pastry bakes, quiches, pasta, starters and more.
Equipment
Equipments for Mary Berry Salmon Coulibiac Recipe:
To make this Mary Berry Salmon Coulibiac Recipe, you only need a few basic kitchen tools. Each piece of equipment helps prepare the filling, shape the pastry, and bake the coulibiac evenly until it is crisp and golden.
- Oven – Bakes the coulibiac until the pastry is crisp and golden.
- Baking tray – Supports the pastry while it bakes evenly.
- Baking paper – Prevents the pastry from sticking to the tray.
- Large sheet of foil – Wraps the salmon for gentle cooking.
- Foil parcel – Keeps the salmon moist while baking.
- Large frying pan – Cooks the mushrooms and vegetable filling.
- Saucepan – Boils the rice until tender.
- Bowl – Holds the prepared filling before assembling.
- Pastry brush – Brushes butter or egg over the pastry for a golden finish.
- Rolling pin – Rolls the pastry into a large rectangle.
- Chopping board – Provides a safe surface for preparing ingredients.
- Knife – Chops vegetables and herbs neatly.
- Spoon – Mixes and spreads the filling evenly.
- Clean damp tea towel – Covers the filo pastry to stop it from drying out.
Table of Contents
Ingredients
Ingredients for Mary Berry Salmon Coulibiac Recipe:
This Mary Berry Salmon Coulibiac Recipe uses simple ingredients that come together to create a rich and elegant dish. Tender salmon fillet, herby long-grain white rice, mushrooms, and fresh herbs are wrapped in crisp pastry for a beautiful finish. Gather everything before you begin to make the preparation smooth and stress-free.
| Ingredient | Quantity |
| Skinless salmon fillet | 1 large fillet (about 900g) |
| Long-grain white rice | 225g |
| Butter | 50g |
| Extra butter for greasing | A little |
| Onion | 1 small, finely chopped |
| Leeks | 2, finely sliced |
| Garlic cloves | 2, crushed |
| Fresh red chilli | 1, finely chopped |
| Button mushrooms | 150g, sliced |
| Chestnut mushrooms | 150g, sliced |
| Fresh parsley | 2 tbsp, chopped |
| Fresh chives | 2 tbsp, chopped |
| Fresh dill | 2 tbsp, chopped |
| Lemon zest | Finely grated zest of 1 lemon |
| Lemon juice | Juice of 1 lemon |
| Filo pastry | 8 sheets |
| All-butter puff pastry | 500g |
| Plain flour | For dusting |
| Hard-boiled eggs | 3, sliced |
| Beaten egg | 1, for glazing |
| Natural Greek yoghurt | 200g |
| Salt | To taste |
| Freshly ground black pepper | To taste |
| Watercress sprigs | For serving |
How to Make Mary Berry Salmon Coulibiac
- Preheat oven to 200C/180C Fan/Gas 6 (200°C/400°F). Wrap in foil the salmon on a baking tray, season with salt and pepper, and bake salmon for 15–20 minutes until just cooked. Leave it to cool.
- Cook rice in salted boiling water until tender. Drain it well and allow any extra moisture to evaporate before using.
- Melt butter in a large frying pan over medium heat. Soften onions, then fry garlic, add chilli, and cook mushrooms until they become soft and lightly browned.
- Remove from heat and stir in rice. Add lemon zest, add lemon juice, and mix through the chopped herbs until everything is evenly combined.
- Let the filling cool completely before using. Chill filling for about 30 minutes so it becomes easier to handle and helps keep the pastry crisp.
- Lay out and layer filo pastry, brushing each sheet with melted butter. If using all-butter puff pastry, lightly dust the surface with flour and roll it out evenly.
- Spread the rice mixture over the pastry, arrange the sliced eggs on top, and place the cooked salmon in the centre. Fold pastry carefully over the filling and seal edges well.
- Transfer the coulibiac onto the prepared baking tray. Brush with beaten egg and score the top with a sharp knife to allow steam to escape.
- Bake for 25–30 minutes if using filo pastry or 30–35 minutes if using puff pastry. The coulibiac should be golden brown with beautifully crisp pastry.
- Leave the coulibiac to rest for 10 minutes before cutting. Slice and serve while warm with the Greek yoghurt sauce and fresh watercress if desired.
Expert Tips for Mary Berry Salmon Coulibiac Recipe
Making a beautiful Mary Berry Salmon Coulibiac Recipe is easier with a few simple techniques. I have found that careful preparation and giving each stage enough time makes a big difference to the texture, flavour, and appearance of the finished dish.
- Keep filo covered with a clean damp tea towel while assembling so the sheets do not dry out or crack.
- You can assemble up to 6 hours ahead and chill in the fridge until you are ready to bake.
- If baking straight from the fridge, bring to room temperature for about 20 minutes or cook slightly longer.
- Make sure the pastry square no smaller than 45cm/18in so it wraps the filling comfortably without tearing.
- Layer pastry at right angles to create a stronger base and a crisp finish.
- Always brush with melted butter between filo layers and seal firmly around the edges to keep the filling inside.
- Allow the filling to cool filling completely before wrapping it in pastry to prevent soggy bottom.
- Chill for at least 30 minutes if the pastry becomes soft during assembly, and ensure any extra moisture evaporated from the rice before filling.
- Cook the rice just tender, as it will continue cooking in the oven.
- Use baking paper to help roll the pastry neatly and prevent filo tearing. Serve with thicker Greek yoghurt for the best creamy accompaniment.
Serving Suggestions
How to serve Mary Berry Salmon Coulibiac Recipe:
This Mary Berry Salmon Coulibiac Recipe is best enjoyed when you serve warm. Slice the coulibiac and pair it with a creamy Greek yoghurt sauce and fresh watercress sprigs for an elegant meal that works equally well as a family meal or for a special occasion.
- Serve with Greek yoghurt sauce mixed with fresh herbs and a little lemon juice.
- Garnish with watercress sprigs for a fresh and colourful finish.
- Pair with steamed seasonal vegetables or a crisp green salad.
- Enjoy with chilled sparkling water, dry white wine, or light apple juice.
- Finish the meal with a light lemon tart or fresh berry dessert.
- Ideal for a dinner party where it can be the centrepiece of the table.
- A wonderful choice for party food or feeding a crowd during celebrations.
Storage
How to store Mary Berry Salmon Coulibiac:
Room Temperature
- Leave the coulibiac at room temperature for no longer than 2 hours after cooking.
- Cool completely before storing.
Refrigerator
- Store covered or wrap in cling film and keep chilled in the fridge for up to 3 days.
- To assemble ahead, prepare the coulibiac up to 6 hours ahead or chill for up to 24 hours before baking.
- Bake fresh before serving for the best pastry texture if prepared the day before baking.
- Reheat in a 180°C oven for 15–20 minutes until hot throughout.
Freezer
- Freeze the baked coulibiac for up to 2 months in a freezer-safe container or tightly wrapped.
- Thaw overnight in the refrigerator before reheating.
- Warm in the oven rather than the microwave to help keep the pastry crisp.
FAQs
Q: Can I make this recipe ahead of time?
Yes. You can make ahead by preparing the coulibiac and keeping it wrapped in cling film in the refrigerator. Bake it fresh when you are ready to serve for the best texture.
Q: Can I use leftover cooked salmon?
Yes, leftover salmon works well as long as it is fresh and properly chilled. Flake it gently into large pieces before assembling the coulibiac.
Q: Can I use cold poached salmon or grilled salmon?
Absolutely. Both cold poached salmon and grilled salmon can be used instead of freshly baked salmon. Just make sure the fish is fully cooked before adding it to the filling.
Q: Can I replace Greek yoghurt?
Yes. Plain yoghurt is a suitable alternative. For a thicker sauce, drain yoghurt through a fine sieve or cheesecloth before serving.
Q: How do I stop filo tearing?
Keep the pastry covered with a damp tea towel while you work. Handle each sheet gently and brush lightly with butter to keep it flexible.
Q: Can I freeze the coulibiac?
Yes. Freeze it either before or after baking, wrapped well to prevent freezer burn. Defrost overnight in the refrigerator before baking or reheating.
Q: Why did my pastry become soggy?
This usually happens if the filling is too warm or contains excess moisture. Allow the filling to cool completely before wrapping it in the pastry.
Q: What is the best way to reheat leftovers?
Reheat slices in a preheated oven at 180°C until heated through. This helps keep the pastry crisp, unlike reheating in a microwave.
Nutrition
The nutrition information below is an approximate guide based on one serving of this Mary Berry Salmon Coulibiac Recipe. Actual values may vary depending on the exact ingredients, pastry used, and portion size.
| Nutrient | Amount Per Serving |
| Calories | 450 kcal |
| Protein | 29 g |
| Carbohydrates | 26 g |
| Sugars | 3 g |
| Fat | 24 g |
| Saturated Fat | 9 g |
| Fibre | 3 g |
| Salt | 1.2 g |
2 thoughts on “Mary Berry Salmon Coulibiac Recipe – Flaky Salmon & Rice Pie”