Salmon Coulibiac (Russian Salmon Pie)
ID: 30bb4bc9...
A decadent and elegant traditional Russian fish pie featuring layers of seasoned salmon, flavorful mushroom rice, and sliced hard-boiled eggs wrapped in flaky, golden puff pastry. It is served with a rich, zesty lemon dill and white wine shallot sauce, making it the perfect showstopper for holidays and special occasions.
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🍳 Cooking Flow
Mix the herb lemon butter and coat the trimmed salmon fillets with it. → Lay down the first puff pastry sheet and layer it with mushroom rice, salmon, sliced eggs, and more rice. → Drape a second puff pastry sheet over the filling, seal the edges, and top with a third sheet cut into a lattice pattern. → Brush with egg wash and bake at 375°F for 45-50 minutes, then rest for 20 minutes before slicing. → Prepare the lemon dill wine sauce by cooking shallots in butter, reducing with wine and lemon juice, and adding fresh herbs.
Cooking Steps
Brief Cooking Order
Mix the herb lemon butter and coat the trimmed salmon fillets with it. → Lay down the first puff pastry sheet and layer it with mushroom rice, salmon, sliced eggs, and more rice. → Drape a second puff pastry sheet over the filling, seal the edges, and top with a third sheet cut into a lattice pattern. → Brush with egg wash and bake at 375°F for 45-50 minutes, then rest for 20 minutes before slicing. → Prepare the lemon dill wine sauce by cooking shallots in butter, reducing with wine and lemon juice, and adding fresh herbs.
Introduction
A decadent and elegant traditional Russian fish pie featuring layers of seasoned salmon, flavorful mushroom rice, and sliced hard-boiled eggs wrapped in flaky, golden puff pastry. It is served with a rich, zesty lemon dill and white wine shallot sauce, making it the perfect showstopper for holidays and special occasions.
Step 1
Combine 1/2 cup of softened butter, the zest of 2 lemons, 1/2 tsp of smoked paprika, 1 tsp of salt, and 1 tbsp of fresh dill in a mixing bowl to make the herb lemon butter.
Step 2
Evenly spread the herb lemon butter all over the trimmed salmon fillets. Keep any trimmed scraps to layer inside the pastry.
Step 3
Fold the first sheet of thawed puff pastry in half and roll it out lengthwise on a lightly floured surface to fit the salmon fillet, leaving a 1-inch border on all sides.
Step 4
Spread a solid layer of mushroom rice along the center of the rolled-out puff pastry sheet.
Step 5
Place the seasoned salmon fillets and any trimmed scraps on top of the rice layer.
Ingredients List
Important Notes
Assemble the coulibiac directly on a lined baking sheet (using a silicone mat or parchment paper) to avoid damaging the pastry during transfer.
Make sure the puff pastry sheets are kept cold but thawed enough to work with easily.
Allowing the baked pastry to rest for 20 minutes before cutting prevents the layers from falling apart.
If you prefer a highly sauced dish, double the recipe for the lemon dill wine sauce.
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