Salmon Coulibiac is a stunning centerpiece dish that combines flaky puff pastry with a rich filling of tender salmon, earthy mushrooms, aromatic rice, and fresh herbs. Originating from Russian cuisine, this elegant pie is perfect for special occasions and dinner parties. Paired with a tangy herby horseradish cream, it’s a sophisticated dish that balances rich, buttery flavors with zesty freshness, creating a memorable culinary experience.
Ingredients:
For the Salmon Coulibiac
- 1 sheet puff pastry, thawed
- 1 lb (450g) salmon fillet, skin removed
- 1 cup cooked rice (long-grain or basmati)
- 1/2 cup sautéed mushrooms, finely chopped
- 2 hard-boiled eggs, chopped
- 2 tablespoons fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- 1 egg, beaten (for egg wash)
- Salt and pepper, to taste
For the Herby Horseradish Cream
- 1/2 cup sour cream
- 1 tablespoon prepared horseradish
- 1 teaspoon lemon juice
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh chives, chopped
- Salt and pepper, to taste
Instructions:
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare the Filling: In a bowl, combine the cooked rice, sautéed mushrooms, hard-boiled eggs, dill, parsley, salt, and pepper. Mix well.
- Assemble the Coulibiac: Roll out the puff pastry on a floured surface. Place half of the rice mixture in the center of the pastry, forming a base for the salmon. Lay the salmon fillet on top and season with salt and pepper. Spread the remaining rice mixture evenly over the salmon.
- Seal the Pastry: Fold the edges of the pastry over the filling, sealing the seams tightly. Place the coulibiac seam-side down on the prepared baking sheet. Brush the pastry with the beaten egg for a golden finish.
- Bake: Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and flaky. Let it rest for 5 minutes before slicing.
- Make the Herby Horseradish Cream: In a small bowl, combine sour cream, horseradish, lemon juice, dill, chives, salt, and pepper. Mix well and refrigerate until ready to serve.
- Serve: Slice the coulibiac into portions and serve warm, accompanied by the herby horseradish cream.
This Salmon Coulibiac is a showstopping dish that’s as impressive as it is delicious. The flaky pastry and rich filling contrast beautifully with the tangy, herby sauce, making it a feast for both the eyes and the palate.
