adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Salmon coulibiac
0 Likes
Prep Time:
40 minutes
Cook Time:
80 minutes
Total Time:
120 minutes
French twist on Russian kulebiaka, versatile as main or starter.
Ingredients:
  • 4 (about 800g) skinless salmon fillets
  • 1 brown onion, halved, thinly sliced
  • 1L (4 cups) cold water
  • 125ml (1/2 cup) dry white wine
  • 2 sprigs fresh continental parsley
  • 50g butter
  • 1 brown onion, finely chopped
  • 350g Swiss brown mushrooms, thickly sliced
  • 100g (1/2 cup) white long-grain rice
  • 250ml (1 cup) vegetable liquid stock
  • 2 hard-boiled eggs, coarsely chopped
  • 40.00 ml chopped fresh continental parsley, extra
  • 20.00 ml chopped fresh dill
  • Olive oil spray
  • 4 sheets (25 x 25cm) frozen ready-rolled puff pastry, just thawed
  • 1 egg, lightly whisked
  • Sour cream, to serve
Instructions:
  • In a large frying pan, combine salmon, sliced onion, water, wine, and parsley sprigs. Season with salt and pepper. Simmer over medium heat until the salmon flakes easily with a fork in the thickest part, about 5 minutes. Use an egg lifter to transfer salmon to a plate and let it cool. Discard the poaching liquid.
  • While the butter is gently melting in a large saucepan, toss in the chopped onion, and cook while stirring until it's soft, around 5 minutes. Turn the heat up, toss in the mushroom, and cook for roughly 4 minutes until they turn golden. Mix in the rice and stock, bring everything to a boil. Lower the heat, cover, and let it cook for 15 minutes until the rice is tender and has absorbed the liquid. Give it a break for 30 minutes to cool down. Finally, add the hard-boiled egg, extra parsley, and dill. Stir until everything is thoroughly combined.
  • Preheat the oven to 200°C and lightly grease a large baking tray with olive oil spray. Arrange 2 pastry sheets on the tray, overlapping by 5cm to create a 25 x 40cm rectangle. Seal the edges by pressing them together. Fill the center of the pastry with half of the rice mixture, then layer on the salmon before spreading the remaining rice mixture on top.
  • Brush the pastry edges with egg wash. Layer the remaining pastry sheets on top, overlapping to seal the filling. Press the edges firmly to secure. Trim excess pastry, leaving a neat 2cm border. Fold and pinch the edges to seal completely. Brush the top with egg wash and delicately score a diamond pattern using a sharp knife.
  • Bake uncovered for 20 minutes, then cover with foil and bake for an additional 35 minutes until pastry is golden and a metal skewer inserted in the center comes out hot. Slice and serve with sour cream.

Similar Recipes