salmon kedgeree pie

Salmon

Salmon kedgeree pie

PREP TIME

45 Mins
COOK TIME

45 Mins
SERVING

10 People
VIEWS

3,450

Debbie Major uses up leftover kedgeree in this gorgeous salmon and rice filled pie – called a coulibiac. It’s perfect as a filling dinner to feed the family or as a centrepiece of your dinner party table.

Ingredients

25g butter, plus extra to grease

2 x 320g packets ready-rolled all-butter puff pastry

2 garlic cloves, crushed

5cm piece fresh ginger, finely grated

1 hot red chilli, deseeded, finely chopped

200g button mushrooms, thinly sliced

1 quantity of just-made kedgeree, made with 400g fresh salmon fillet instead of the smoked haddock

Plain flour to dust

1 medium free-range egg, lightly beaten

Cucumber and yogurt raita to serve

Directions

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