1. Simmer the rice in salted water, covered tightly, for 12 minutes or until just tender.
2. Meanwhile, melt the butter in a saucepan, add the onion, and cook gently for a few minutes, until soft but not browned. Add the tomatoes and cook for 15 minutes. Leave to cool.
3. Drain the rice if needed, and combine with the onion and tomato mixture, the flaked salmon, parsley, lemon zest and juice, and salt and pepper to taste.
4. Roll out seven-eighths of the puff pastry into 11-x16-in rectangle.
5. Arrange the salmon mixture down the middle of the rectangle, leaving a 3-in border on each side. Brush the border with a little of the beaten egg and wrap and decorate the coulibiac.
6. Bake the coulibiac in a 425 degree oven for 30-45 minutes until golden.
7. Transfer the coulibiac to a warmed serving dish and pour the melted butter and lemon juice into the cuts. Serve in thick slices, garnished with lemon twists and watercress sprigs. |
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