Salmon Mushroom Coulibiac

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.

Source : Canadian Living Magazine: March 2005