Ingredients

Ingredients For the filling

• 100g/3½oz long grain rice, rinsed

• ½ fish stock cube

• 1 free-range egg, beaten

• 200g/7oz small prawns, boiled and peeled

• 1 tbsp chopped fresh dill

• 1 tbsp chopped fresh flatleaf parsley

• 1 tbsp chopped fresh chives

• 50g/2oz mushrooms, chopped

• 1 lemon, zest only, plus 1 tsp lemon juice

• salt and freshly ground black pepper

For the salmon coulibiac

• 2 blocks ready-made puff pastry

• 100g/3½oz baby spinach leaves

• 1 x 400g centre-cut salmon fillet, cut in half lengthways, skin removed, pin bones removed

• 1 free-range egg, beaten, for glazing

Description

Recipe Uses 100g/3½oz Long Grain Rice, Rinsed , ½ Fish Stock Cube, 1 Free-range Egg, Beaten, 200g/7oz Small Prawns, Boiled And Peeled, 1 Tbsp...

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