Russian Salmon Coulibiac

Ingredients

• 500g (1.1 lb) salmon fillet 500g (1.1 lb) salmon fillet
• 2 sheets of puff pastry 2 sheets of puff pastry
• 200g (7 oz) white rice 200g (7 oz) white rice
• 1 onion, finely chopped 1 onion, finely chopped
• 200g (7 oz) mushrooms, sliced 200g (7 oz) mushrooms, sliced
• 2 tablespoons fresh dill, chopped 2 tablespoons fresh dill, chopped
• Juice of 1 lemon Juice of 1 lemon
• 2 tablespoons butter 2 tablespoons butter
• 2 eggs, beaten 2 eggs, beaten
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 25g, 10g
• Carbohydrates (total, sugars): 35g, 2g
• Protein: 25g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Cook the rice according to package instructions and set aside.
3. 3.
   In a pan, melt the butter over medium heat. Add the onions and mushrooms and sauté until softened.
4. 4.
   Season the salmon fillet with salt, pepper, lemon juice, and fresh dill. Let it marinate for 10 minutes.
5. 5.
   Roll out one sheet of puff pastry and place it on a baking sheet.
6. 6.
   Layer half of the cooked rice on top of the puff pastry, leaving a border around the edges.
7. 7.
   Place the marinated salmon fillet on top of the rice.
8. 8.
   Spread the sautéed onions and mushrooms over the salmon.
9. 9.
   Cover the filling with the remaining rice.
10. 10.
    Roll out the second sheet of puff pastry and place it on top of the rice, sealing the edges with the beaten eggs.
11. 11.
    Brush the top of the pastry with beaten egg for a golden finish.
12. 12.
    Bake in the preheated oven for 30-35 minutes, or until the pastry is golden brown and crispy.
13. 13.
    Allow the Coulibiac to cool for a few minutes before slicing and serving.

Treat your ingredients with care...

• Salmon — Choose fresh, high-quality salmon fillets for the best flavor and texture. Remove any bones before marinating.
• Puff pastry — Ensure that the puff pastry is thawed according to the package instructions before using. This will help achieve a light and flaky texture.

Tips & Tricks

• For added flavor, you can sprinkle some chopped fresh herbs, such as parsley or chives, over the rice layers before assembling the Coulibiac.
• Serve the Coulibiac with a side of fresh lemon wedges for an extra burst of citrusy flavor.
• If you prefer a vegetarian version, you can substitute the salmon with roasted vegetables, such as zucchini, bell peppers, and eggplant.
• Leftover Coulibiac can be refrigerated and enjoyed cold the next day, making it a great option for packed lunches or picnics.
• To achieve a beautiful golden color on the pastry, brush it with beaten egg just before baking.

Serving advice

Russian Salmon Coulibiac is best served warm. Slice it into portions and serve with a dollop of sour cream on top. Accompany it with a fresh green salad or steamed vegetables for a complete meal.

Presentation advice

To present the Coulibiac beautifully, garnish the serving platter with sprigs of fresh dill and lemon wedges. The golden-brown pastry will be the centerpiece, so make sure to slice it neatly to showcase the layers of salmon, rice, and mushrooms.