Coulibiac of Salmon

Name: Coulibiac of Salmon
Prep time: 45 min
Total time: 65 min
Yield: 4 Servings
Ingredients: 2 sheets of thawed puff pastry; 2 tablespoons unsalted butter; 3 shallots, thinly sliced; 1 pound mushroom, sliced; u00bd cup white wine; u00bc cup dill, chopped; 1 cup cooked rice; salmon, cut in half for 4 square-ish pieces; 10 ounces frozen chopped spinach, thawed; 1 egg; salt and pepper

By Leslie Blythe Fish, Salmon Baking, Sautéing, Simmering

February 2, 2016

Coulibiac of Salmon is a relatively easy and elegant entrée for a dinner party. A coulibiac is a type of Russian pirog usually filled with salmon, rice, mushrooms, onions, and dill and encased in a puff pastry shell.

Prep: 45 mins
Cook: 20 mins
Yields: 4 Servings

Ingredients

2 sheets of thawed puff pastry

2 tablespoons unsalted butter

3 shallots, thinly sliced

1 pound mushroom, sliced

½ cup white wine

¼ cup dill, chopped

1 cup cooked rice

salmon, cut in half for 4 square-ish pieces

10 ounces frozen chopped spinach, thawed

1 egg

salt and pepper

Directions

1Preheat the oven to 400 degrees F.

2Place a skillet over medium heat. Add the butter, sliced shallots and mushrooms. Sauté for 5 minutes to brown the mushrooms. Then salt and pepper to taste and add the wine. Allow the mushrooms to simmer until the wine has completely reduced and the mushrooms are nearly dry--about 15-20 minutes.

3Meanwhile, cut one sheet of puff pastry into 4 squares and place them on a parchment paper-lined baking sheet. Top each square with 1/4 cup of cooked rice--make sure to leave a border around the edges.

4Squeeze the spinach to remove any excess liquid, then layer the spinach over the rice. Sprinkle the spinach with a touch of salt.

5Once the mushrooms have cooked down, layer them on top of the spinach.

6Now top each stack with a half-portion of salmon. Salt and pepper the Salmon and sprinkle with fresh dill.

7Whisk the egg and brush it around the exposed puff pastry edges.

8Roll the second piece of puff pastry out to a slightly larger square. Cut it into four smaller squares. Lay each square over a salmon stack. Gently seal the edges by crimping with a fork.

9Brush the remaining egg over the tops. Cut a small vent in the top of each pastry.

10Bake for 20-30 minutes until the tops are golden.

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