Salmon Coulibiac with lime pickle sauce

I thought I'd lost this recipe but found I'd very cleverly put a card of it in my recipe file. Now I'm posting it here so I don't lose it again...

Ingredients filling:
8-12 oz/225-330 gr poached salmon,
2 fat cloves garlic, crushed
2in/5 cm piece lemon grass = sereh
thumb-length piece root ginger [probably 1 Tbl ground]
2 Tbs stir-fry oil [I only ever use virgin olive oil for everything - simplifies matters]
1 x 300 gr Sainsbury's Chinese egg-fried rice*
1 Tbl soya sauce
2 dessert spoons chopped coriander
ground nut/vegetable oil [see above]
6 sheets filo pastry
sea salt and fresh milled pepper

Preheat oven to 230°C [strange number]!/450°F/Gas mk 8

Season salmon with S&P, chop into cubes; stir fry garlic, lemon grass, root ginger; add rice and soya sce.
Toss. Remove from heat, season, add coriander and salmon;

Lubricate [lubricate??] filo and line tin with alternate pieces.
Pile in the salmon/rice mixture; fold sheets over the top and bake in the oven for 12-15 min until the top is brown and crispy.

Meanwhile prepare sauce:

1 tub 200 ml crême fraiche [I always use fromage frais], coriander, 4 tsp Sharwood's lime pickle, lime juice, salt and pepper.
Lime pickle is very strong so add a little at a time to your liking. We love it!


*Ingredients Sains' Egg Fried Rice: rice, egg, peas, spring onions, sesame seed oil, ginger: cook rice, mix in spices and throw in a beaten egg or two to set in the warm rice)
Bon appétit!