Salmon Coulibiac

Salmon Coulibiac is a classic Russian dish that showcases a beautiful combination of salmon, rice, eggs, mushrooms, and herbs, all wrapped in a golden puff pastry. The filling is rich and flavorful, with layers of tender salmon, creamy rice, and aromatic herbs, making it an impressive dish perfect for special occasions or a fancy dinner party. This elegant pastry-wrapped salmon is both visually stunning and delicious, offering a satisfying mix of textures and flavors. It’s a fantastic centerpiece that can be served with a light salad or steamed vegetables for a complete meal.

Ingredients:

• 1 sheet puff pastry (thawed if frozen)
• 1 lb salmon fillet, skin removed
• 1/2 cup cooked rice (cooled)
• 3 hard-boiled eggs, chopped
• 1/2 cup mushrooms, finely chopped
• 1 small onion, finely diced
• 2 tablespoons butter
• 2 tablespoons fresh dill, chopped
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon lemon juice
• 1 egg (for egg wash)
• Salt and pepper to taste

Instructions:

1. Prepare the filling: In a skillet, melt the butter over medium heat. Add the diced onions and sauté until softened, about 3-4 minutes. Add the chopped mushrooms and cook until any liquid has evaporated, about 5 minutes. Remove from heat and let cool slightly.
2. Combine the filling: In a large bowl, mix the cooked rice, chopped hard-boiled eggs, sautéed mushrooms and onions, fresh dill, parsley, and lemon juice. Season with salt and pepper to taste.
3. Assemble the coulibiac: Roll out the puff pastry on a lightly floured surface to a rectangle large enough to enclose the salmon. Place half of the rice mixture in the center of the pastry, forming a layer roughly the size of the salmon fillet. Place the salmon on top, season with salt and pepper, then cover with the remaining rice mixture.
4. Wrap the pastry: Fold the puff pastry over the salmon and rice, sealing the edges by pressing them together. Brush the seams with beaten egg to help them stick. Place the coulibiac seam-side down on a parchment-lined baking sheet.
5. Brush with egg wash: Brush the entire pastry with the beaten egg for a golden finish. Cut a few small slits on the top to allow steam to escape.
6. Bake: Preheat the oven to 375°F (190°C) and bake the coulibiac for 25-30 minutes, or until the pastry is golden brown and crispy.
7. Serve: Let the coulibiac cool for a few minutes before slicing. Serve warm with a fresh salad or vegetables.

This Salmon Coulibiac is an elegant, flavorful dish perfect for special gatherings, offering a rich and satisfying meal wrapped in buttery, flaky pastry.