Salmon Coulibiac

By Tatyana's Everyday Food · 150 min

Ingredients

Instructions

1. Make the mushroom rice: melt the butter in a large pan over medium heat, add the sliced mushrooms and diced onion, and sauté 7 to 8 minutes until the mushrooms are browned and the onion translucent. Add the garlic and cook 30 seconds more. Season lightly with salt and move to a medium pot.
2. Add the rice and chicken broth to the pot. Season with salt, black pepper and a light sprinkle of ground coriander and cumin. Cover tightly, bring to a simmer, then lower the heat and cook until the liquid has evaporated. Fluff with a fork and cool completely.
3. Make the herbed butter: mix the softened butter with salt, lemon zest, dill and smoked paprika until smooth.
4. Remove the skin and bones from the salmon and trim the ends and sides so the fillet is an even size, about 6 inches wide. Keep the trimmings to add to the coulibiac. Pat the salmon dry and spread the herbed butter over all of it.
5. Preheat the oven to 375°F (190°C) and line a large baking sheet with parchment or a silicone mat.
6. Roll one thawed puff pastry sheet into a 10x15-inch rectangle, large enough to leave 1 to 1½ inches around the salmon. Place it on the lined sheet. Spread about 1½ cups of mushroom rice in the centre, lay the salmon on top, then cover with a layer of sliced hard-boiled eggs.
7. Cover the salmon with the remaining rice, pressing it into a dome. Roll the second sheet of pastry a little wider than the first, brush beaten egg around the salmon and rice, lay the pastry on top and press the two layers together with a fork.
8. Roll out the third sheet to the same size as the second and cut 1-inch slits in neat, overlapping rows. Gently pull the dough apart so it reveals small circles. Lay it over the filling, seal the edges with a fork, trim to a ½ to 1-inch border, and brush the whole pastry generously with egg wash.
9. Bake for 45 to 50 minutes, until deep golden. Cool for at least 15 to 20 minutes, then slice thickly with a long serrated knife.
10. Make the lemon sauce while it bakes: melt the butter in a small pan over medium heat, add the diced shallot and cook 3 to 4 minutes over medium-low heat until tender but not browned. Add the lemon juice, white wine and salt and simmer 4 to 5 minutes. Stir in the fresh herbs off the heat.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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GarlicOnionEggLemonRiceMushroomShallotSalmon