Salmon coulibiac
Discover the elegance of homemade Salmon Coulibiac with this gourmet recipe. Crafted with fresh salmon, aromatic dill, briny capers, and tender shallots, all wrapped in golden puff pastry. Perfect for a special dinner or impressive holiday meal.
- 16 Mar 2024
- Cook time 25 min
- Prep time 15 min
- 4 Servings
- 8 Ingredients
Salmon coulibiac is a traditional Russian dish that combines flavorful salmon with a savory mixture of ingredients, all encased in a golden puff pastry. This elegant dish is perfect for special occasions or when you want to impress your guests with something unique and delicious.
Ingredients:
Instructions:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Hard boil 2 eggs. Place the eggs in a pot and cover with water. Bring to a boil, then reduce the heat and simmer for 9-12 minutes. Drain, cool under cold running water, peel, and chop the eggs. Set aside.
- Heat the olive oil in a skillet over medium heat. Add the finely chopped shallots and sauté until they are soft and translucent, about 3-4 minutes. Remove from heat and let cool.
- Remove the skin from the salmon fillet if necessary. Check for and remove any bones. Cut the salmon into thin slices or small cubes.
- In a medium bowl, combine the chopped hard-boiled eggs, sautéed shallots, capers, chopped dill, and salmon pieces. Season with salt and pepper to taste. Mix gently to combine.
- On a lightly floured surface, roll out each sheet of puff pastry until it is large enough to enclose the salmon filling, ensuring there is enough overlap to seal the pastry.
- Place one sheet of puff pastry on the prepared baking sheet. Spoon half of the salmon mixture down the center of the pastry, leaving a border around the edges. Cover with a second sheet of pastry, pressing the edges to seal and trim any excess. Repeat with the remaining pastry sheets and salmon filling to create a second coulibiac, if desired.
- Use a fork to crimp the edges and seal the pastries. You can also lightly score the tops with a knife to create a decorative pattern, taking care not to cut through the pastry.
- Beat one of the remaining eggs in a small bowl and brush the tops and sides of the puff pastries with the beaten egg. This will give the pastries a golden, glossy finish when baked.
- Place the coulibiac in the preheated oven and bake for 25-30 minutes or until the puff pastry is golden brown and crisp.
- Let the coulibiac cool for a few minutes before slicing. Serve warm with a side salad or your favorite vegetable.
Tips:
- Ensure that the salmon is fresh and of high quality to enhance the overall flavor of the dish.
- Don't overcook the salmon before wrapping it in the puff pastry; it will cook further in the oven.
- Chill the assembled coulibiac for about 30 minutes before baking to help it hold its shape better.
- Use a sharp knife to cut the puff pastry to avoid tearing and ensure clean edges.
- Brush the top of the puff pastry with beaten egg for an attractive golden-brown finish.
Salmon coulibiac is not only a visually stunning dish but also a tasty combination of delicate flavors and textures. With a little preparation and attention to detail, you can create this impressive dish to enjoy with family and friends. Serve it with a fresh green salad or roasted vegetables for a complete meal that will surely be a hit.
| Nutrition Facts | |
|---|---|
| Serving Size | 430 grams |
| Energy | |
| Calories 1590kcal | 63% |
| Protein | |
| Protein 45g | 30% |
| Carbohydrates | |
| Carbohydrates 120g | 33% |
| Fiber 4.46g | 12% |
| Sugar 3.41g | 3% |
| Fat | |
| Fat 110g | 125% |
| Saturated 16g | 53% |
| Cholesterol 150mg | - |
| Vitamins | |
| Vitamin A 81ug | 9% |
| Choline 210mg | 38% |
| Vitamin B1 0.93mg | 78% |
| Vitamin B2 0.89mg | 68% |
| Vitamin B3 18mg | 116% |
| Vitamin B6 0.79mg | 46% |
| Vitamin B9 170ug | 42% |
| Vitamin B12 4.95ug | 206% |
| Vitamin C 2.37mg | 3% |
| Vitamin E 2.16mg | 14% |
| Vitamin K 44ug | 36% |
| Minerals | |
| Calcium, Ca 50mg | 4% |
| Copper, Cu 0.40mg | 0% |
| Iron, Fe 8mg | 69% |
| Magnesium, Mg 80mg | 19% |
| Phosphorus, P 500mg | 40% |
| Potassium, K 680mg | 20% |
| Selenium, Se 100ug | 190% |
| Sodium, Na 930mg | 62% |
| Zinc, Zn 2.18mg | 20% |
| Water | |
| Water 150g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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