Step 1

Saute spinach with shallots in a large pan with a little olive oil. Allow spinach to cool and squeeze out most of the liquid from the spinach. Chill in the fridge for at least an hour

Step 2

Saute mushrooms in olive oil for 10-15 minutes until caramelized. Drain off any liquid and chill in the fridge for at least an hour.

Step 3

Cook rice in chicken or vegetable stock. When finished add in chopped red peppers and parsley. Chill in the fridge for at least an hour.

Step 4

Defrost pastry dough in fridge and take out one piece to work with. On a floured surface with a floured rolling pin roll out the puff pastry dough to about 12 inches by 15 inches (32 x 40 cm).

Step 5

Start by adding the rice layer to the puff pastry. The rice layer needs to be at least 1 inch deep. It will compress and you’ll wonder what happened to the rice.

Step 6

Add the layer of spinach (sauteed with the shallots) on top of the rice layer. You can add bleu cheese crumbles or a cheese of your choice on top of the spinach for added flavor. *Leaving the cheese out won’t affect the overall flavor.

Step 7

Add the layer of mushrooms on top of the spinach layer.

Step 8

Place the Salmon on top of the mushrooms. Season the salmon well with sea salt and black pepper (don’t be afraid to overseason the fish). Then add pieces of the fresh dill on top of the salmon.

Step 9

The last step is adding the sliced eggs on top of the salmon.This can be an optional layer if you’re not fond of eggs.

Step 10

Roll out the top piece of puff dough as you did the bottom piece.Brush the edges of the bottom layer with the lightly beaten egg, before adding the top layer. Add the top layer of puff pastry dough.*The egg will help it seal. Next, use a fork around the edges to further seal the puff dough. If you have skills you can add your own special touch to the dough.

Step 11

Brush the entire package with the lightly beaten egg. This will give the finished dish a beautiful glossy brown finish.

Step 12

Bake at 350 degrees F (180 C) for 50-60 minutes or until the puff dough is golden brown or the internal temperature has reached 165 degrees F (74 C)

Step 13

Slice the Coulibiac of Salmon with a sharp Chef’s knife and serve with the Dijon dill sauce.

Step 14

Add dill and white wine to saute pan over medium heat. Reduce wine by half.

Step 15

Add Dijon mustard and heavy cream to the pan and allow the sauce to thicken.

Step 16

Remove from heat and whip in butter with a wire whisk.