Salmon Coulibiac is another version of Wellington but make with Fillet of Norwegian salmon with creamy spinach, wrapped with pate en croute pastry dough. Easy to bake and ready to serve.
Ingredients: Norwegian Salmon, onion, garlic, creamed spinach, milk, flour salt, white pepper, white sauce).
In oven (Require to thaw for 20 minutes prior to oven bake)
- Place the salmon coulibiac on baking tray
- Thaw for 20 minutes at room temperature
- Bake in preheated oven 240°c for 20 minutes,
- Then keep baking 180°c for 10 minutes