This salmon coulibac is a dish for an occasion, a celebration, and New Year’s Eve or New Year’s Day are a good time to try it out. A word of warning. It is a lot of work. But it’s worth it, as it looks and tastes great. This is a French adaptation of an old Russian recipe that can be made up to two days ahead. The salmon stays moist in the puff pastry. I see recently that there is gluten-free puff pastry available now. I haven’t had the opportunity to try it yet, but it’s nice to have the alternative.

I like to serve this cucumber pickle with all types of smoked fish, or just a chunk of mature Cheddar cheese. It makes a nice gift. This recipe has a mix of hot, sweet and sour tastes. Instead of cucumbers you could use beetroot.

The Pavlova recipe was handed down to me by my mother Vera. The fillings have changed over the years but the secret for success stays the same – cornflour and white wine vinegar. This recipe is ideal to feed a big group. A good pavlova should have a gooey, sticky centre, almost like a marshmallow. Vary the fruit toppings according to what you enjoy.

Salmon Coulibiac

Serves six to eight

100g (4oz) butter, plus extra for greasing

550g (1¼lb) salmon fillet, boned and skinned

75g (3oz) basmati rice, well rinsed

225ml (8fl oz) fish or chicken stock

3 shallots, finely chopped

100g (4oz) small button mushrooms, thinly sliced

Rind and juice of ½ lemon

2 large eggs

1 tbsp chopped fresh dill

2 tbsp chopped fresh flat-leaf parsley

500g (18oz) all-butter puff pastry, thawed if frozen

A little plain flour, for dusting

1 egg yolk mixed with 1 tbsp cream, to glaze

Sea salt and freshly ground black pepper

Green salad and cucumber pickle (see separate recipe), to serve

  • 1 Preheat the oven to 180°C (350°F/gas mark four). Butter a large piece of foil, put the salmon on it and season generously. Wrap up loosely into a parcel and put on a baking sheet. Roast in the oven for 15-20 minutes, then remove from the oven, open up the foil and allow it to cool completely.
  • 2 Melt 25g (1oz) of the butter in a pan with a lid and stir in the rice. Cook for one minute, stirring, then pour in the stock and season. Bring to a simmer, then cover and cook for 10 minutes. Remove from the heat and leave to cool.
  • 3 Meanwhile, melt 25g (1oz) of butter in a frying pan set over a low heat. Add the shallots and sauté for 10 minutes, until softened, but not coloured. Add the mushrooms, season to taste and cook for another five minutes. Remove from the heat and stir in the lemon rind and juice. Leave to cool.
  • 4 Put the eggs in a pan and cover with boiling water, then cook for eight minutes to hard-boil. Drain and rinse under cold running water, then peel and chop.
  • 5 Flake the salmon into a bowl. Add the hard-boiled eggs with the dill and half the parsley. Season to taste. In a separate bowl, mix the rice with the shallot and mushroom mixture and the rest of the parsley. Season to taste.
  • 6 Roll out the pastry on a lightly floured board to a 33cm (13in) square, then cut it into two lengths, one 15cm (6in) and the other 17.5cm (7in). Melt the remaining 50g (2oz) of butter and use to lightly brush a large baking sheet. Put the smaller piece of pastry on the baking sheet and brush that with melted butter too.
  • 7 Spoon half of the rice mix down the centre of the pastry, leaving a 2.5cm (1in) border. Spoon the salmon mixture on top, building it into a loaf shape and pressing it firmly with your hands. Mould the remaining rice mix on top and brush the border with the egg glaze. Cover with the other piece of pastry and press around the edges to seal. Brush all over with the rest of the butter.
  • 8 When you are ready to cook, preheat the oven to 220°C (425°F/gas mark seven) and brush the coulibiac with egg glaze. Bake in the oven for 25-30 minutes, until golden brown. Leave to rest for 10 minutes, before cutting into slices to serve on plates with some salad and the cucumber pickle.
  • Pavlova with Raspberries, Passion Fruit & Lychees

    Serves six to eight

    4 large egg whites, at room temperature

    Pinch of salt

    225g (8oz) caster sugar

    2 tsp cornflour

    1 tsp white wine vinegar

    ½ tsp vanilla extract

    For the filling:

    400ml (14fl oz) cream

    50g (2oz) icing sugar

    1 vanilla pod, split in half lengthways and seeds scraped out

    Finely grated rind of 1 lime

    150g (5oz) fresh raspberries

    100g (4oz) lychees, peeled and stoned (or used canned)

    100g (4oz) pomegranate seeds

    Finely grated rind of 1 lime, to decorate

  • 1 Preheat the oven to 150°C (300°F/gas mark two). Line a baking sheet with non-stick baking paper and draw on a 23cm (9in) circle, then flip the paper over so that the pencil side is facing down.
  • 2 Put the egg whites and salt in a large clean bowl and whisk into stiff peaks. Slowly add the sugar, one-third at a time, whisking well between each addition, until the meringue is stiff and shiny. Sprinkle in the cornflour, vinegar and vanilla extract, then fold in gently with a metal spoon.
  • 3 Pile the meringue onto the circle you drew on the paper and make a deep hallow in the centre. Put in the oven and reduce the heat to 120°C (250°F/gas mark ½). Bake for 1½ hours, until pale brown, but still a little soft in the centre. Turn off the oven, leave the door ajar and allow to cool completely.
  • 4 To make the filling, whip the cream in a bowl with the icing sugar, vanilla seeds and lime rind until thickened and just holding its shape.
  • 5 To serve, peel the paper off the Pavlova and carefully transfer to a serving plate. Pile on the whipped cream and arrange the raspberries and lychees on top, then sprinkle over the passion fruit seeds, decorate with the lime rind and serve straight to the table in all its glory.
  • Cucumber Pickle

    Makes four 450ml (¾ pint) Kilner jars

    3 cucumbers

    3 large onions

    Salt, for sprinkling

    450g (1lb) granulated sugar

    1.5 litres (2½ pints) white wine vinegar

    8 fresh bay leaves

    15g (½oz) fresh fennel or dill, stems stripped into small sprigs

    1 tbsp mixed peppercorns

    1 tbsp coriander seeds, toasted

    2 tsp black mustard seeds

    2 tsp black onion seeds

    1 tsp dried chilli flakes

  • 1 Slice the cucumbers and onion on a mandolin and layer up in a colander, sprinkling with salt as you go. Set aside for a couple of hours, then rinse well under cold running water. Leave to drain, then pat dry with kitchen paper.
  • 2 Put the sugar and vinegar in a pan and bring to the boil, then boil fast for three minutes. Remove from the heat.
  • 3 Pack the cucumber and onions into four 450ml (¾ pint) warm, sterilised Kilner jars, layering them up with the herbs and spices to within 1cm (½in) from the top of the jars. Ladle in enough of the vinegar and sugar liquid to cover completely. Seal and store in a cool, dark place for up to three months, or until needed. Once opened, keep in the fridge and use as required.