Salmon and Quinoa Coulibiac

Name: Salmon and Quinoa Coulibiac
Yield: Serves 4
Cuisine: Russia
Ingredients: juice and rind of 1 lemon; salt and ground black pepper; 350 ml/12 fl oz/1½ cups fish stock; 30 ml/2 tbsp mix of milk and melted butter, to glaze; 350 g/12 oz all-butter puff pastry; 120 ml/4 fl oz/½ cup white wine; a good handful of fresh parsley, chopped; 115 g/4 oz/⅔ cup red quinoa; 75 g/3 oz/scant 1 cup mushrooms, finely chopped; 1 clove garlic, crushed; 1 medium onion, finely chopped; 15 ml/1 tbsp olive oil; 400 g/14 oz salmon fillet; 2 eggs

Preparation info

Serves
4

Difficulty
Medium

Appears in

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.

Ingredients

400 g/14 oz salmon fillet
15 ml/1

Europe
Russia
Fish course
Pescatarian
Eastern Europe
Gluten-free

Method

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.
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.
Add the fish stock, the