Salmon Coulibiac - (Salmon Fillet En Croute)



Showing availability for delivery on Saturday 27th February


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.

Meet Forman & Field

Stratford, London

Forman & Field is the offspring of H. Forman & Son, the family-owned salmon smoking business that dates back to 1905. When Harry (Aaron) Forman arrived in London from Eastern Europe at the beginning of the last century he stuck to the trade he knew best: curing fish; in particular, the salmon he imported in barrels of brine from the Baltic. Soon he discovered a rich source of fresh salmon much closer to his new home. Scotland. Inspired by the exceptional quality of fresh Scottish salmon, Harry developed a cure that complemented its unrivalled flavour. The deliciously mild London Cure' was born and soon it was the talk of the reputable establishments around the capital. A century late H. Forman & Son remains a family concern, the only surviving smokehouse left in London's East End, with Lance Forman, Harry's great grandson, flying the flag for the famous 'London Cure'. Remaining faithful to the principles established by his great grandfather - the freshest salmon, a little salt, just the right about of oak smoke - Lace is upholding traditional values and skills that would otherwise have died out years ago, along with one of gastronomy's finest foods. Forman & Field sits adjacent to the smokehouse, led by Roux - trained chef Lloyd Hardwick, the staff are dedicated to creating hand prepared, restaurant quality dishes, both sweet & savoury. Nothing is compromised for your total pleasure.

Find out more

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