There are countless versions, but here's the chairman's take.
- 75g / 2½oz butter
- 1 onion finely chopped
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 2 cardamom pods
- 150g / 5oz mushrooms sliced
- 100g / 4oz cooked basmati rice (cooked with a pinch of ground turmeric)
- zest of 1 lemon
- 2 tbsp chopped parsley
- 2 tbsp chopped dill
- Salt and pepper
- 500g / 1lb 2oz puff pastry
- A whole salmon fillet. Trim off the tail end for separate use, leaving yourself with a fairly oblong piece about 12 inches long
- 3 hard boiled large eggs shelled and sliced
- 1 egg lightly beaten to glaze
- Preheat the oven to 200C / 400F / Gas 6.
- Melt the butter in a large frying pan and gently fry the onion until soft but not coloured. Add cumin, coriander and cardamom.
- Add the sliced mushrooms and cook until softened. Stir in the rice, lemon zest, parsley and dill. Season with salt and pepper.
- Roll out half the pastry to approximately 22x35cm / 8x14in. Place onto a baking tray.
- Spread the rice mixture down the centre of the pastry leaving a 4cm / 1½in border all the way round. Place the salmon on top of the rice. Arrange the egg slices over the salmon.
- Brush the edges of the pastry with beaten egg. Roll the remaining pastry slightly larger than the first piece. Sit this over the Coulibiac and press the edges to seal the two pieces of pastry together. Trim the edges.
- Brush the Coulibiac with beaten egg and bake for 30 to 40 minutes or until the pastry is crisp and golden brown Leave to rest for 10 minutes before slicing.