Skip to product information
1 of 10

Gourmet Shop Online Singapore

Salmon "Coulibiac" Wellington in Pastry (1.4kg)

Salmon "Coulibiac" Wellington in Pastry (1.4kg)

Regular price $132.00 SGD
Regular price $0.00 SGD Sale price $132.00 SGD
Sale Sold out

This Salmon Coulibiac is another version of Wellington but make with Fillet of Norwegian salmon with creamy spinach, wrapped with half carb pastry dough. Easy to bake and ready to serve. Ideally serve with White Wine Sauce or Black Pepper Sauce (separate purchase). Delivery Frozen. Pleaser click video link for reheating information

Product Information

Presentation: Deliver raw and frozen.

Ingredients: Norwegian Salmon, onion, garlic, creamed spinach, milk, flour salt, white pepper, white wine sauce). 

Weight: 1.2 kg (800 gram salmon, rest creamed spinach & boiled egg and pastry ) served with 150ml white wine sauce (separate pouch)

Size: approximately 30cm by length per piece (it fits well in any household conventional oven) with FAN function (see photo).

Serving:  5 to 6 persons (recommended to portion cut not more than 6 portions) 

Store: Frozen at -12℃ to -18℃ 

Shelf life: 1 year frozen (from production)

Pastry: Half Carb pastry dough is like no other! It is scrumptious and has only half the carbs, 6x more fibre, zero preservatives and are 100% natural.


Manufactured on equipment that also processes: poultry, lamb, beef, pork,  milk, egg, tree nuts, sulphur dioxide, peanuts, wheat, soybean, celery, mustard, sesame, lupin.

Reheating Instruction

Cooking Demo (Click Here):

Require to thaw for 20 to 30 minutes at room temperature prior to a "FAN" oven bake (see fan oven symbol for reference)

  1. Remove pastry paper & place salmon coulibiac on baking tray
  2. Bake in preheated oven 220℃ for 30 minutes
  3. Then keep baking 160°C for 10 to 15 minutes
  4. Let it rest for 10 mins before serving
  5. Recommend to serve with white wine sauce or black pepper sauce. Bring sauce to boil & whisk while reheating, once bubbling, add a knob of butter, then serve.
  6. Use of bread-knife is recommended for portion cut.


Discover our Signature Beef Wellington, please click here

View full details