Recipes · Slimmingworld

Indian Spiced Salmon Lo-Dough Coulibiac

I love a fish pie and I love a bit of spice. I also had some Salmon fillets in the freezer….So, with my fingers exploring through countless recipes I decided to make this Spiced Coulibiac (Russian fish pie with an Indian and Lo-Dough twist)

I find cooking a new recipe is always daunting and especially something untried but never daunted or defeated I had to give this one a go.

Prep and cooking time 1hr 30


2 pieces of Lo-Dough

3 large salmon fillets (400gms) cut in half horizontally

Butter Frylight

1 medium onion finely chopped

1 fat garlic clove grated

1 inch of fresh ginger cut into 4 pieces

1 cinnamon stick

2 crushed green cardamom pods

1 tsp fennel seeds

2 star anise

1/2 tsp ground fenugreek

3 whole cloves

1/2 tsp chilli flakes

1 tsp garam masala

140gms basmati rice soaked in cold water for 30 mins then drained

1 tbsp mango chutney

1 tbsp lemon juice

300mls cold water

1 bay leaf

1 sm pack of fresh coriander chopped

Hot water for basting

1 beaten egg for basting

You will need

Tin foil

Pastry brush

Frying pan

Baking tray

Pre heat oven to gas 6, electric 200, fan 180


Spray a non stick frying pan with frylight and add the onion, garlic, ginger, cinnamon stick, cloves, star anise, fennel seeds, fenugreek, garam masala, cardamoms and cloves and fry over a medium heat until the onion is brown. Add the rice, bay leaf and water. Bring to the boil, then cover with a lid and simmer for apx 15 mins until the rice is cooked and the water absorbed. If the water absorbs before the rice is cooked add a couple of tbsps of boiling water. Season. Remove the spices, add the coriander, lemon juice and mango chutney, stir and set aside.

Lay a piece of tin foil 2.5 times the width of a piece of Lo-Dough on a flat surface.

Lay half of the salmon fillets on one piece of Lo-Dough

Generously spoon about a third of the rice on top

Repeat this with the remainder of the salmon and another third of the rice. Save the leftover rice to serve with. Keep covered in fridge once cool.

Baste the edge of the Lo-Dough with hot water using a pastry brush. Place the second piece of Lo-Dough on top and press all over firmly. Keep pressing being careful not to split the Lo-Dough (some breaks will occur) Press the two edges together and carefully lifting the bottom Lo-Dough edge gold over to form a slight trough – this will help to keep some of the juices in.

Cut three ‘v’ shapes in the top to allow steam to escape . Spray top evenly with frylight then fold the tin foil over and seal tightly to keep the shape of the pie. Place on a baking tray and cook in the oven for 25mins

Remove from the oven, open foil and baste with beaten egg generously then return to the oven and cook until golden brown – apx 15 mins

Nutritional info

Serves 4

1.5 syns per serving

Fat 25gms

Protein 25gms

Carbs 25gms

Leave a Reply