Ingredients

• 50g butter, plus extra, to cook
• 2 eschalots, finely chopped
• 250g button mushrooms, thinly sliced
• 150g (3/4 cup) long-grain rice
• 2 hard-boiled eggs, finely chopped
• 200ml creme fraiche
• 2 tablespoons chopped flat-leaf parsley
• Finely grated zest and juice of 2 lemons
• 2 x 375g packets frozen block puff pastry, thawed
• 3 x 200g pieces salmon fillet, skinned, halved widthwise
• 1 egg, lightly beaten
• 2 tablespoons capers
• Witlof and cucumber salad, to serve

• Crepes

• 2 tablespoons finely chopped chives
• 100g (2/3 cup) plain flour
• 1 egg, plus extra, to brush
• 250ml (1 cup) milk

Description

Salmon Coulibiacs Recipe - For Crepes, Whisk All Ingredients And A Pinch Of Salt To A Smooth Batter. Set Aside For 15 Minutes. Melt A Little Extra Butter In A 17cm Non-stick Frying Pan Over Medium Heat....

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