• Serves 6 people

I like to use fragrant jasmine rice in my coulibiac for the perfume, but you could use basmati or long-grain, which is more traditional.

  • 1 onion, finely chopped
  • 100 gm unsalted butter, coarsely chopped
  • 300 gm Swiss brown mushrooms, stalks discarded, caps finely diced
  • 1 cup coarsely chopped dill leaves
  • 1½ cups cooked jasmine rice (about 100gm uncooked)
  • 900 gm piece skinless salmon fillet, pin-boned, halved lengthways
  • 2 hard-boiled eggs, peeled and thinly sliced
  • For brushing: melted butter
  • 1 egg, lightly beaten
  • Crêpes
  • 125 gm plain flour
  • 10 gm (2 tsp) caster sugar
  • 100 ml cream (45% fat)
  • 2 eggs
  • 300 ml milk, plus extra if needed
  • For cooking: vegetable oil spray
  • Brioche
  • 250 gm (1 cups) bread flour
  • 8 gm dried yeast
  • 10 gm (2 tsp) caster sugar
  • 150 gm lightly beaten egg (3-4), straight from the fridge
  • 50 ml milk
  • 120 gm softened unsalted butter
01   For crêpes, sift flour, sugar and ¼ tsp salt into a bowl. Whisk cream, eggs and milk in a separate bowl, then gradually stir into flour mixture (don’t worry about lumps; they’ll dissolve when lightly beaten after resting). Cover, refrigerate for 1 hour to rest, then stir to dissolve any lumps. Test consistency by dipping a finger into batter – it should thinly coat your finger; thin with extra milk if necessary. Lightly spray a 22cm crêpe pan with oil and heat over medium-high heat until smoking, then remove from heat for 30 seconds and ladle in enough mixture to coat base of pan thinly, tilting to cover evenly. Cook over medium heat until bubbles appear on the surface (1-2 minutes), then turn and cook until pale golden but not dry (30 seconds). Turn onto a sheet of baking paper and repeat until all batter is used, stirring batter between making each crêpe. The recipe makes around 6, but you need only 4.
02   While crêpe batter rests, make the brioche. Mix flour, yeast, sugar and 1½ tsp salt in an electric mixer fitted with a dough hook to combine. Whisk eggs and milk in a separate bowl, then gradually add to flour mixture and mix on medium speed, scraping down sides of bowl if necessary, until dough pulls away from sides of bowl and begins to make a slapping sound. Gradually add butter, beating to incorporate well between additions, until dough is smooth and glossy (2-3 minutes). Transfer to a container, cover with plastic wrap and refrigerate until well chilled (30 minutes).
03   Sauté onion in butter in a saucepan over medium-high heat until softened without colouring (4-5 minutes), then add mushrooms and sauté until tender (6-8 minutes). Cool, add a third of the dill, season to taste and set aside.
04   Preheat oven to 200C. Lay out a clean tea towel on a work surface, place a 15cm x 50cm piece of baking paper lengthways in centre of tea towel and dust with flour. Quickly and lightly knead brioche dough, then roll out on baking paper to a 50cm x 15cm rectangle, using paper as a guide and dusting dough and rolling pin with flour to prevent sticking.
05   Place crêpes on dough, overlapping slightly, to cover width and 40cm of the length, leaving 5cm space at each end.
06   Spread a third of the rice in a strip about 10cm wide on crêpes. Scatter with half the remaining dill, then place a piece of salmon on top crossways and season to taste.
07   Spread half the mushroom mixture on salmon, cover with half the sliced egg, top with remaining salmon and season to taste. Repeat layering, finishing with rice, scatter with remaining dill and press together firmly.
08   Fold crêpes over to enclose salmon.
09   Use the paper to help lift dough over salmon and form a parcel, finishing seam-side down. Trim ends slightly and fold up to seal.
10   Use baking paper to lift coulibiac into a 24cm x 13cm x 11cm-deep loaf tin brushed with melted butter. Brush top of coulibiac with beaten egg; take care not to brush too close to sides of tin as brioche may stick. Rest for 10 minutes, then bake for 20 minutes, reduce oven to 160C and bake for another 10 minutes until puffed and golden. Remove from oven, stand for 5 minutes, then lift coulibiac out of tin onto a platter and rest for 10 minutes. Trim ends (discard), then thickly slice and serve drizzled with a little melted butter.
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