coulibiac

This Salmon dish is perfect for your next get-together or for a special family dinner. Although the prep may be a little more than most of my recipes, I promise the results will be more than worth your effort!

Coulibiac Of Salmon

oz salmon filet ((one piece))

rice

tbsp red pepper (fine dice)

tsp Italian parsley (fine mince)

oz baby spinach (sauteed

shallots (fine dice)

mushrooms

oz bleu cheese ((optional))

large hard cooked eggs (cooked, chilled, and sliced)

dill (sprigs pulled apart)

sea salt and black pepper (to taste)

puff pastry

egg (lightly beaten)

tsp dill (finely minced)

oz white wine

Dijon mustard

heavy cream

tbsp butter

Coulibiac of Salmon

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

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.

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.

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).

Coulibiac of Salmon Prep

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.

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.

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

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.

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.

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.

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

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)

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

Assembly

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

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

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

Dijon Dill Sauce

The original Russian fish pie, baked with salmon and rice, all in an easy bread maker yeast dough recipe. Salmon Kulebyaka or Coulibiac (Кулебяка)

Salmon Coulibiac or Kulebyaka (Кулебяка)

milk lukewarm

water lukewarm

eggs egg

butter

flour

sugar

salt

yeast yeast

900 g 2lbs Salmon pieces, boneless skinless

onion

dill (finely chopped)

salt and pepper

Place ingredients, in the order listed, into your bread machine and select the dough program. Should take about 90 minutes to complete the dough cycle.

Wash and cook the rice according to directions. Fluff with a fork and set aside and allow to cool.

In a frying pan, heat 3 tablespoons of butter on high, and fry the onions until they are opaque and just starting to brown, no more than 5 minutes. Add to the rice and mix together. Add the chopped dill, salt and pepper, mix and set aside.

Chop the salmon into chunky bite size pieces, or what size you prefer. Add salt and pepper and set aside.

On a floured surface, remove the dough from the bread maker (it will be sticky) and quickly knead for about 30 seconds, removing the air bubbles in the dough, and making it less sticky and ready to roll. Cut the dough in half. Roll out a dough piece into a large rectangle around 7mm or ¼" thick, enough to cover your baking sheet. To transfer the dough to your baking sheet, carefully fold the dough into 3-4 pieces and place inside your baking sheet.

Place the rice lengthways down the centre of the dough, making a rectangle rice shape. Leave a clean edge of dough to allow the dough to seal. Top with salmon pieces, spread evenly over the rice. Cut 2 tablespoons of butter into small pieces and place randomly across the salmon.

Roll out the 2nd piece of dough and place over top of the salmon, it will resemble a loaf. Push the edges together to seal the dough pieces, and cut off any excess dough and set aside.

Using your excess dough, roll it out the same way, and use it to decorate your Kulebyaka with designs. For a lattice effect, use a lattice roller, which I don't have. Take a sharp knife and cut 3" x 2" lines (vertically) with a ¼" gap before your next 2" cut starts. Start the next row of cuts where the ¼" gap is, making another 2" cut. Evenly space the cuts vertically, and repeat until your dough is cut. Carefully lift the lattice dough and place on top of the Kulebyaka. Gently press the ages of the dough together, only at the edges of the Kulebyaka. Do not attempt to press the lattice on the top of your pie. Cut off the excess pieces. See photo for better idea of the cuts.

Cover with a towel and allow to rise again for about 30 minutes. Preheat oven to 190°C/345°F.

Beat an egg yolk with 1 teaspoon of whipping cream (optional) and brush all over the Kulebyaka. Using a small knife, make 2 incisions on top of the Kulebyaka, or using a wooden skewer, prick 8 holes to allow steam to escape. Place in a preheated oven and bake for a total of 40 minutes. At the 15-20 minute mark, when the top is golden brown, cover with foil to prevent burning.

Traditional Russian salmon dish made with puff pastry stuffed with salmon, mushroom rice and eggs. Plus, zesty lemon sauce.

Russian Salmon Coulibiac Recipe (video)

salmon fillet;

puff pastry (thawed)

eggs (hardboiled)

egg egg wash)

Lemons (for serving)

garlic

black pepper

½ tsp EACH: coriander, cumin

white, long-grain rice

chicken broth

butter (softened)

lemons

dill

½ tsp smoked paprika

shallot (finely diced)

lemon juice

white wine

tbsp fresh chopped dill

parsley

Prepare the mushroom rice first. Preheat a large frying pan over medium heat. Add the butter and allow it to melt, then add in the sliced mushrooms and diced onion. Sauté the mixture for 7 to 8 minutes, until the mushrooms are browned and the onion is translucent. Add the garlic and cook for another 30 seconds. Season the mushroom mixture lightly with salt, then transfer into a medium pot for cooking the rice.

To the pot, add the rice and chicken broth. Season the rice with salt, black pepper and just a sprinkle of ground coriander and paprika. Cover the pot with a tight fitting lid and bring the rice to a simmer, then reduce the heat to low and cook until the liquids are evaporated. Once the rice is cooked, fluff it with a fork and cool the rice completely.

For Mushroom Rice:

Next prepare the salmon spread: combine the softened butter with the salt, lemon zest, dill and smoked paprika. Mix until the seasoned butter is uniform.

For Butter Spread:

Using a sharp knife, remove the skin from the salmon and remove any bones. Trim the tail end of salmon and the sides, to make the salmon filet even sized. Ideally, the salmon should be about 6-inches wide. Keep the trimmed pieces and add them to the coulibiac also. Pat the salmon dry with a paper towel, then spread the herbed butter evenly all over.

Preheat the oven to 375F/190C and line a large baking sheet with parchment paper or silicone mat.

Begin assembling the pastry: roll out one sheet of thawed puff pastry into a 10x15-inch (25x38-cm) rectangle, or large enough to enough to have at least 1 to 1 1/2-inches around the entire fillet. Transfer the dough onto the lined pan. Spread about 1 ½ cups of the mushroom rice onto the pastry in the center, creating a bed for the salmon to sit atop of. Place the seasoned salmon on top of the rice, then top the fish a layer of sliced, hardboiled eggs. Watch my video recipe to see how it’s done!

Top the salmon with the remaining mushroom rice, forming and gently pressing it into a dome shape. Roll out the second sheet of puff pastry wider than the first, to cover the fillings comfortably. Brush the beaten egg onto the pastry around the salmon and rice, then add the second layer of dough. Use a fork to press the two layers together, sealing the fillings inside.

Roll out the third sheet of pastry the same as the second, then using a paring knife to cut 1-inch (2.5-cm) slits into the dough, in neat and overlapping rows. Gently pull apart the dough over the assembled pastry and it should reveal little circles. Seal the dough around the edges using a fork, then use a sharp knife to cut away the excess dough, leaving just ½ - 1-inch border all around. Brush the entire pastry generously with the egg wash.

Assembling the Coulibiac:

Bake in the preheated oven for 45 to 50 minutes, until the pastry is a rich, golden color. Remove the pastry from the oven and let it cool for at least 15 to 20 minutes prior to serving. To serve, use a long, serrated knife to slice the pastry into thick slices. Serve with fresh lemon wedges and lemon sauce on the side.

Baking Coulibiac:

For the lemon sauce; this can be prepared while the coulibiac is baking. Heat a small frying pan over medium heat and add the butter. To the melted butter, add the diced shallot and cook for 3 to 4 minutes, over medium-low heat, until the shallot is tender but not browned. Add the lemon juice, white wine and salt and simmer the sauce for 4 to 5 minutes. Add the fresh herbs last, then remove the sauce from heat.

For Lemon Sauce:

https://www.youtube.com/watch?v=LEzOz7CjFBc

GET THE RECIPE:  https://tatyanaseverydayfood.com/recipe-items/salmon-coulibiac/
One of the most decadent and delicious salmon recipes you’ll ever enjoy! It's touted by many as the 'best fish pie ever'! This traditional Russian seafood recipe is made with salmon, mushroom rice and eggs wrapped in buttery puff pastry. The salmon pastry is served with a zesty dill lemon sauce. If you like lots of sauce, make sure to make a double portion! This recipe takes time and patients but you'll be well-rewarded for your efforts! It’s the perfect dish for special holidays and celebrations! This incredible Russian recipe is from my newest cookbook, Beyond Borscht!

EASY MUSHROOM RICE: https://youtu.be/883ZLsVVTv8
Get my cookbook: https://tatyanaseverydayfood.com/beyond-borscht/

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Salmon Coulibiac Recipe - Old-World Russian Recipe Кулебяка

This elegant Russian dish features layers of mushroom rice, seasoned salmon and hard-boiled eggs. A masterpiece that leaves your taste buds happy, your stomach satisfied and your heart full!

Russian Coulibiac (Salmon Wellington)

salmon fillets

mushroom rice

eggs

puff-pastry (cold)

paprika

tsp black pepper

fish bouillon

oregano

gravy or sauce

dill (for garnish)

Rinse and pat dry your salmon fillets. Combine the seasonings and coat the salmon with it, set it aside to sit while you continue on to Step 2.

Preheat oven to 375℉

Spread out your first puff pastry sheet on a lined baking sheet, a rectangular shape does it better.

Assemble the first layer with the mushroom rice along the middle of the puff pastry, followed by the marinated salmon. Add on another layer of rice followed by the sliced eggs.

Lay on the 2nd puff pastry sheet and begin to pinch the edges to secure the filling.

Use a flour-dipped fork to pin the edges tightly. Brush on the egg wash all over the pie., use the same fork to create 4 vents on the surface of the coulibiac.

Bake for 45 mins-1 hour, or until the pie is golden brown and crisp.

Let it cool just a bit before serving a slice, drizzle on some of your favorite gravy and garnish with fresh dill.

https://www.youtube.com/watch?v=K9lb7hxoNhc

Coulibiac is a traditional Russian dish that can be traced to the Russian term Kulebyaka meaning to shape with hands or knead.  It is mushroom rice, salmon and eggs all encased in a buttery puff pastry. 

Full recipe: https://foodsturvs.ca/russian-coulibiac-salmon-wellington/#recipe 

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THANKS FOR WATCHING! Xoxo

RUSSIAN COULIBIAC | How to Make | Salmon Wellington

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