Salmon Coulibiac Recipe

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

Main Ingredient: Salmon
Preparation Method: Baked
Cuisine: Russian