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Salmon Coulibiac - (Salmon Fillet En Croute)
Salmon Coulibiac - (Salmon Fillet En Croute)

Thirty minutes in the oven and it's ready. Perfect for entertaining - Serves 4


Forman & Field says:

We wrap Grade One Scottish salmon fillets stuffed with wild rice and egg in homemade puff pastry. The secret is to seal the fillet and its juices within a fine wholemeal crepe.


Fresh Scottish Salmon, Puff Pastry (Wheat flour, vegetable oil, water, starch, lemon juice, yeast extract & Salt, Wild Rice, EGGS, Parsley, Wholemeal crepes, plain flour, buckwheat flour, EGG, unsalted Butter, dill & salt. Allergens in capital letters

Allergy Advice

It contains: Eggs, Fish, Gluten, Milk
It may contain: Almonds, Brazils, Cashews, Celeriac, Celery, Crustaceans, Hazelnuts, Macadamia nuts, Mustard, Peanuts, Pecans, Pistachios, Sesame seeds, Soya, Walnuts

Storage Information

Keep refrigerated

Shelf Life

Minimum 2 days

Nutritional Information

Typical valuesper 100g
of which saturates5.1g
of which monounsaturates5.5g
of which polyunsaturates2.7g
of which is starch11g
of which is sugar1.8g

Cooking Instructions

Pre heat the oven at 180ºC. Transfer to a greased baking tray and bake in a 180ºC oven and cook for 30-35 minutes or until golden brown. Enjoy hot or cold.

Salmon Coulibiac - (Salmon Fillet En Croute)

1 Side (~850g), £30.52/kg


Meet Forman & Field

Forman & Field is the offspring of H. Forman & Son, the family-owned salmon smoking business that dates back to 1905.

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