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Salmon coulibiac
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| Serves/Makes: 8 Ingredients: 1 (3 to 4-pound / 1.4 to 2-kg) salmon | |
| 10 cups (2,5 L) | water |
| 2 tablespoons (30 mL) | vinegar |
| 1 | onion, quartered |
| 1 | carrot, sliced |
| 1 | bay leaf |
| 1 teaspoon (5 mL) | thyme |
| 1/2 cup (125 mL) | chicken broth |
| 1/2 cup (125 mL) | instant rice |
| 1 tablespoon (15 mL) | dried dill |
| 2 tablespoons (30 mL) | butter |
| 1/2 pound (227 g) | freshly sliced mushrooms |
| 4 | onions, minced |
| 2 hard-boiled eggs, crumbled 2 (5 1/2-ounce / 160-g each) packs frozen pastry dough, thawed | |
| 1 | egg yolk, beaten |
How to cook Salmon Coulibiac:
Into a casserole, mix together water, vinegar, onion, carrot, bay leaf and thyme.
Bring to a boil.
Simmer salmon in hot mixture for 15 to 20 minutes.
Remove salmon from broth skin and bone salmon.
Flake salmon meat reserve.
In a clean casserole, bring chicken broth to a boil.
Remove casserole from heat, stir in rice and set aside for approximately 5 minutes stir in dill.
In a fry pan, heat butter over medium heat.
Brown together mushrooms slices and minced onions in hot butter for 3 to 4 minutes reserve.
In a bowl, mix together salmon flakes, cooked rice, mushroom slices and minced onions mix in egg crumbs.
Roll each pastry dough into 1/4-inch (1-cm) thick rectangles.
Line a greased baking sheet with one of the pastry rectangles.
Spoon salmon mixture over pastry rectangle, up to 1 inch (2.5 cm) from each side.
Brush all around dough with a little of the beaten egg yolk.
Top with remaining pastry rectangle seal dough all around.
Prick top dough all over with a fork.
Brush dough with remaining beaten egg yolk.
Bake in a preheated 350°F (180°C) oven, for 1 hour.
Notes:
Coulibiac - Russian pie with fish.
Coulibiac is also written Kulebiaka.
A typical Russian dish that is often served with sour cream.
This recipe for Salmon Coulibiac serves/makes: 8
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