Salmon and Quinoa Coulibiac


Preparation info

  • Difficulty


  • Serves


Appears in

The Quinoa Cookbook

The Quinoa Cookbook

By Penny Doyle

Published 2013

  • About

This luxurious pie became popular in Russia in the early part of the 20th century and could contain cod, sturgeon, cabbage, and rice. Here, the traditional rice layer has been replaced with protein-rich red quinoa, which beautifully complements the deep-pink salmon and makes an impressive centrepiece for a celebratory meal.


  • 400 g/14 oz salmon fillet
  • 15 ml/1 tbsp olive oil
  • 1 medium onion, finely chopped
  • 75 g/3 oz/scant 1 cup mushrooms, finely chopped
  • 1 clove garlic, crushed
  • 115 g/4 oz/ cup red quinoa
  • 350 ml/12 fl oz/ cups fish stock
  • 2 eggs
  • 120 ml/4 fl oz/½ cup white wine
  • a good handful of fresh parsley, chopped
  • juice and rind of 1 lemon
  • 350 g/12 oz all-butter puff pastry
  • salt and ground black pepper
  • 30 ml/2 tbsp mix of milk and melted butter, to glaze


  1. Place the salmon fillets on a baking tray and part-cook under a medium grill (broiler) for 5 minutes on each side. Remove the skin. Flake the flesh, removing any bones, and set aside.
  2. Heat the olive oil in a pan, add the chopped onion, mushrooms, garlic and rinsed quinoa and cook for 2–3 minutes until the onions start to brown.
  3. Add the fish stock, then the whole eggs in their shells. Cover and simmer for 8 minutes to hard-boil the eggs.
  4. Remove the eggs with a slotted spoon and place in cold water. Add the wine to the quinoa broth and continue cooking until most of the liquid has been absorbed and the quinoa is tender.
  5. Add the chopped parsley, grated lemon rind and juice to the quinoa mixture, season with plenty of salt and pepper and set aside to cool. Preheat the oven to 200°C/400°F/Gas 6. Peel and roughly chop the cooked eggs.
  6. Roll out the pastry into a large rectangle, making sure that you have a baking tray long enough to fit its length. Cut off a small amount to make decorative leaves or shapes if you wish.
  7. Cut the pastry lengthways into two halves, one slightly wider than the other. Use a rolling pin to carefully move the larger half on to a baking tray (there is no need to grease this).
  8. Evenly spread the flaked salmon down the middle of the pastry, leaving a margin along all four sides. Pile the quinoa mix over the salmon, shaping it evenly to make a rounded shape. Top with the chopped eggs.
  9. Moisten the edge of the pastry with some of the milk and butter mixture, then carefully lift the other piece of pastry over the top without disturbing the filling. Press the edges together to seal, then use your fingers and a sharp knife to crimp the edges.
  10. Decorate with pastry shapes if you wish. Glaze the coulibiac with the milk and butter mixture using a brush. Finally, make a couple of clean slits (about 2 cm/¾ in long) on the top.
  11. Bake the coulibiac in the oven for 25-30 minutes, until the pastry is golden and brown. Serve hot, in slices.

Nutritional Information: Energy 797kcal/2994kJ; Protein 32g; Carbohydrate 57g, of which sugars 7g; Fat 39g, of which saturates 3g; Cholesterol 114mg; Calcium 134mg; Fibre 5g; Sodium 519mg.