Salmon koulibiac recipe
 Simon Rimmer's salmon koulibiac is an easy version of a salmon en croute, using ready cooked salmon and a mushroom and rice stuffing. 60g/2oz basmati ricepinch turmeric60g/2oz butter1 onion, finely chopped 200g/7oz chestnut mushrooms, sliced600g/1lb 5oz ready-cooked salmon fillets, flaked 1 tbsp chopped fresh parsley 1 tbsp chopped fresh tarragon2 free-range eggs, hard-boiled, choppedsalt and freshly ground black pepper250g/9oz ready-rolled puff pastry1 free-range egg, beaten sesame seeds, to sprinkle 60g/2oz basmati rice pinch turmeric 60g/2oz butter 1 onion, finely chopped 200g/7oz chestnut mushrooms, sliced 600g/1lb 5oz ready-cooked salmon fillets, flaked 1 tbsp chopped fresh parsley 1 tbsp chopped fresh tarragon 2 free-range eggs, hard-boiled, chopped salt and freshly ground black pepper 250g/9oz ready-rolled puff pastry 1 free-range egg, beaten sesame seeds, to sprinkle Method Place the rice into a pan of boiling water with a pinch of turmeric and cook for 15-17 minutes, or until just done but still firm, then drain. Melt the butter in a frying pan and fry the onion for 4-5 minutes, until soft.Add the mushrooms and fry for 3-4 minutes, or until softened.Add the cooked rice, salmon, parsley, tarragon, eggs and season, to taste, with salt and freshly ground black pepper.Place the puff pastry onto a clean flat surface. Cut out a rectangle 30cm/12in x 20cm/8in.Spoon the salmon mixture down the length of the middle of the pastry rectangle, then wrap the pastry around the mixture.Brush the pastry all over with the beaten egg, then place onto a baking tray and place in the fridge to cool for 30 minutes.Preheat the oven to 200C/400F/Gas 6.Sprinkle the pastry parcel with sesame seeds and transfer to the oven to cook for 30 minutes, or until hot throughout and crisp and golden-brown all over. Place the rice into a pan of boiling water with a pinch of turmeric and cook for 15-17 minutes, or until just done but still firm, then drain. Place the rice into a pan of boiling water with a pinch of turmeric and cook for 15-17 minutes, or until just done but still firm, then drain. Melt the butter in a frying pan and fry the onion for 4-5 minutes, until soft. Melt the butter in a frying pan and fry the onion for 4-5 minutes, until soft. Add the mushrooms and fry for 3-4 minutes, or until softened. Add the mushrooms and fry for 3-4 minutes, or until softened. Add the cooked rice, salmon, parsley, tarragon, eggs and season, to taste, with salt and freshly ground black pepper. Add the cooked rice, salmon, parsley, tarragon, eggs and season, to taste, with salt and freshly ground black pepper. Place the puff pastry onto a clean flat surface. Cut out a rectangle 30cm/12in x 20cm/8in. Place the puff pastry onto a clean flat surface. Cut out a rectangle 30cm/12in x 20cm/8in. Spoon the salmon mixture down the length of the middle of the pastry rectangle, then wrap the pastry around the mixture. Spoon the salmon mixture down the length of the middle of the pastry rectangle, then wrap the pastry around the mixture. Brush the pastry all over with the beaten egg, then place onto a baking tray and place in the fridge to cool for 30 minutes. Brush the pastry all over with the beaten egg, then place onto a baking tray and place in the fridge to cool for 30 minutes. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Sprinkle the pastry parcel with sesame seeds and transfer to the oven to cook for 30 minutes, or until hot throughout and crisp and golden-brown all over. Sprinkle the pastry parcel with sesame seeds and transfer to the oven to cook for 30 minutes, or until hot throughout and crisp and golden-brown all over.