Cook rice and set aside

Prepare “Duxelles” – saute chopped mushrooms with the shallots in olive oil. Keep stirring and cook at low temperature until they have lost all the water. Can take up to 20 minutes.

Defrost the spinach and saute with chopped garlic in olive oil until all the water has evaporated. Set aside in a sieve.

To make the bechamel, first heat the milk till lukewarm. Then melt the butter in the pan with the handle and add the flour. Stir with wooden spoon until golden color and then start to add the warmed milk little by little stirring constantly until all combined. Keep stirring and cook over low heat until thickend and the consistency is creamy. Add the nutmeg and salt and pepper to taste. Set aside

Mix the spinach with the bechamel

Prepare the salmon by removing any skin or bones. Cut into same size pieces to spread evenly among the filling.

Pre-heat over to 200ºC

Cover baking sheet with baking paper

Cut puff pastry in half, although making sure that one half is bigger than the other as it will be covering the filling. (if the other half isn’t big enough to cover, you can roll it out a bit more with a rolling pin to enlarge it)

Place smaller puff pastry sheet on baking sheet

First put a layer of cooked rice in the center of the puff pastry. Fill the whole sheet, leaving 3 cm all around free to close afterwards

Cover the rice with the mushroom “duxelles”

Place the pieces of wild salmon evenly over the mushrooms

Finally cover with the spinach bechamel mixture

Lastly cover all with the other sheet of puff pastry

Close the sides by pinching between 2 fingers, using the blunt edge of a knife for the fold

Paint coulibiac with beaten egg and put in oven for 20 minutes, or until the puff pastry is golden brown and fully baked. (you can decorate the coulibiac as you like with more puff pastry decorations or by marking with a knife)