Salmon Mushroom Coulibiac
This French adaptation of a Russian classic features and easy-to-handle cream cheese pastry.
Servings: 8 to 12
Ingredients:
| Nutritional Info | |
| Per each of 12 servings: about | - |
| cal | 444 |
| pro | 20 g |
| total fat | 31 g |
| sat. fat | 14 g |
| carb | 22 g |
| fibre | 1 g |
| chol | 122 mg |
| sodium | 414 mg |
| % RDI: | - |
| calcium | 7% |
| iron | 14% |
| vit A | 28% |
| vit C | 8% |
| folate | 28% |
-
2 centre-cut skinned salmon fillets (6- x 1-inch/15 x 2.5 cm), about 2 lb (1 kg) total
1 egg yolk
sour_cream dill Sauce
Pastry:
3/4 cup (175 mL) cream cheese, softened
3/4 cup (175 mL) butter, softened
2 tsp (10 mL) granulated sugar
1/4 tsp (1 mL) salt
1-1/2 cups (375 mL) all-purpose flour
Filling:
2 tbsp (25 mL) vegetable oil
3 cups (750 mL) minced mushrooms
3/4 tsp (4 mL) salt
1/2 tsp (2 mL) pepper
1 onion, sliced
2 cloves garlic, minced
1/2 cup (125 mL) long-grain rice
2 cups (500 mL) chopped fresh spinach
2 tbsp (25 mL) chopped fresh dill
Preparation:
1- Pastry: In large bowl, beat together cream cheese, butter, sugar and salt until fluffy. Stir in flour just to blend. Divide in half; shape into squares. Wrap each in plastic wrap; refrigerate until firm, about 1 hour.
Filling: Meanwhile, in large skillet, heat half of the oil over medium heat; fry mushrooms and 1/4 tsp (1 mL) each the salt and pepper until no liquid remains, about 7 minutes. Transfer to bowl.
2- In saucepan, heat remaining oil over medium heat; fry onion, garlic and remaining salt and pepper for 3 minutes. Add ice and 1 cup (250 mL) water; bring to boil. Cover, reduce heat and simmer until water is absorbed and rice is tender, about 20 minutes. Ad spinach and dill; fluff with fork. Let cool.
3- Line rimmed baking sheet with parchment paper. On lightly floured surface, roll out 1 piece of pastry to 10-inch (25 cm) square about 1/8-inch (3 mm) thick. Place on prepared pan. Spoon half of the rice mixture over pastry, leaving 2-inch (5 cm) border. Top with 1 salmon fillet; spread with mushroom mixture. Top with remaining salmon fillet; spoon remaining rice mixture over top.
4- Mix egg yolk with 1 tbsp (15 mL) water for egg wash; brush over border of pastry. Roll out remaining pastry to 11-inch (28 cm) square; place on filling, smoothing around edge. Fold bottom edge over top edge, pressing to seal; flute edges. (Make-ahead: Cover egg wash and coulibiac separately with plastic wrap and refrigerate for up to 6 hours.)
5- Brush egg wash over pastry; cut 4 steam vents in top. Bake in 375°F (180°C) oven until golden and thermometer inserted in centre registers 130°F (55°C), about 1 hour. Let stand for 10 minutes. Using serrated knife, cut diagonally into quarters; cut each in half or thirds. Serve with Sour Cream Dill Sauce.
Filling: Meanwhile, in large skillet, heat half of the oil over medium heat; fry mushrooms and 1/4 tsp (1 mL) each the salt and pepper until no liquid remains, about 7 minutes. Transfer to bowl.
2- In saucepan, heat remaining oil over medium heat; fry onion, garlic and remaining salt and pepper for 3 minutes. Add ice and 1 cup (250 mL) water; bring to boil. Cover, reduce heat and simmer until water is absorbed and rice is tender, about 20 minutes. Ad spinach and dill; fluff with fork. Let cool.
3- Line rimmed baking sheet with parchment paper. On lightly floured surface, roll out 1 piece of pastry to 10-inch (25 cm) square about 1/8-inch (3 mm) thick. Place on prepared pan. Spoon half of the rice mixture over pastry, leaving 2-inch (5 cm) border. Top with 1 salmon fillet; spread with mushroom mixture. Top with remaining salmon fillet; spoon remaining rice mixture over top.
4- Mix egg yolk with 1 tbsp (15 mL) water for egg wash; brush over border of pastry. Roll out remaining pastry to 11-inch (28 cm) square; place on filling, smoothing around edge. Fold bottom edge over top edge, pressing to seal; flute edges. (Make-ahead: Cover egg wash and coulibiac separately with plastic wrap and refrigerate for up to 6 hours.)
5- Brush egg wash over pastry; cut 4 steam vents in top. Bake in 375°F (180°C) oven until golden and thermometer inserted in centre registers 130°F (55°C), about 1 hour. Let stand for 10 minutes. Using serrated knife, cut diagonally into quarters; cut each in half or thirds. Serve with Sour Cream Dill Sauce.
Source
Canadian Living Magazine: March 2005
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