Coulibiac
Coulibiac is a traditional Russian pastry filled with a savory mixture of flaky salmon, rice, sautéed onions, and mushrooms, all encased in golden puff pastry. This dish combines fresh dill and zesty lemon juice, creating a delicious, flaky centerpiece for any meal.
Cook time 60 min
Prep time 25 min
Ingredients:
1/2 cup white rice1 lb salmon
1/4 cup butter
1 onion
2 tbsp mushrooms
1 tbsp dill
2 tbsp lemon juice
1 egg
2 sheets puff pastry
Instructions:
- Cook the rice according to the package instructions until tender. Drain any excess water and set aside to cool.
- Preheat your oven to 350°F (175°C).
- Place the salmon fillet on a baking sheet and season with salt and pepper.
- Bake the salmon in the preheated oven for about 15-20 minutes, or until it flakes easily with a fork. Remove from the oven and let it cool. Once cooled, flake the salmon into small pieces.
- In a large skillet over medium heat, melt the butter.
- Add the finely chopped onion and sauté until it becomes translucent.
- Add the chopped mushrooms and sauté for an additional 3-4 minutes until they are soft.
- Stir in the cooked rice, flaked salmon, chopped dill, and lemon juice. Mix well to combine. Season with salt and pepper to taste. Allow the filling to cool slightly.
- Preheat your oven to 375°F (190°C).
- Roll out one sheet of puff pastry on a floured surface to smooth its edges. Transfer it to a baking sheet lined with parchment paper.
- Spread the salmon and rice mixture in the center of the puff pastry, leaving about a 1-inch border around the edges.
- Brush the edges of the puff pastry with the beaten egg.
- Roll out the second sheet of puff pastry and place it over the filling. Press the edges together to seal. You can crimp the edges with a fork or twist them decoratively.
- Brush the top of the pastry with the remaining beaten egg to give it a golden color when baked.
- If desired, cut a few small slits or decorative patterns on the top of the pastry to allow steam to escape.
- Bake the coulibiac in the preheated oven for about 25-30 minutes, or until the pastry is golden brown and cooked through.
- Allow the coulibiac to cool for a few minutes before slicing.
- Serve warm, and enjoy your delicious homemade coulibiac!
Coulibiac FAQ:
Bake the coulibiac in a preheated oven at 375°F (190°C) for about 25-30 minutes, or until the pastry is golden brown and cooked through.
The salmon is done when it flakes easily with a fork, which usually takes about 15-20 minutes at 350°F (175°C). It should be opaque and not translucent.
Yes, leftover coulibiac can be stored in the refrigerator. Wrap it tightly in plastic wrap or aluminum foil and consume within 3-4 days. Reheat in the oven for best results.
You can substitute the salmon with other fish like trout or use canned salmon for a quicker option. For a vegetarian version, replace the salmon with sautéed spinach and feta cheese, and use vegetable broth for cooking the rice.
A standard baking sheet (approximately 18x13 inches) should work well for assembling and baking the coulibiac, allowing enough space for the puff pastry to expand.
Nutrition per serving
6 ServingsCalories 720kcal
Protein 24g
Carbohydrates 54g
Fiber 2.07g
Sugar 2.49g
Fat 44g
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