salmon wellington

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)

mushrooms

onion

garlic

tbsp butter

salt

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

butter

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

Salmon Wellington is an elegant dish that will impress everyone! This salmon Wellington is made with store-bought puff pastry, and it&#039;s surprisingly easy to make at home.

Salmon Wellington with Puff Pastry (Salmon en Croute)

puff pastry sheets (thawed according to package directions)

unsalted butter

yellow onion, finely diced

garlic cloves, finely minced

cream cheese

baby spinach leaves (loosely packed)

¼ grated parmesan cheese

breadcrumbs

Salt and pepper

salmon

milk (for egg wash, I used whole milk)

Make sure the salmon filets (skin removed) are refrigerated until you’re ready to assemble. The salmon needs stay cold (see note below), so don’t let it sit on your counter for too long.

Preheat oven to 400 degrees F. Line a large sheet pan with parchment paper, and set aside.

In a large skillet, melt butter over medium heat. Stir in the diced onions and minced garlic, and saute until fragrant, about 2 minutes. Add the white wine and cook it off for a few minutes, stirring, until reduced.

Stir in cream cheese until softened and lightly melted.

Add spinach, parmesan, and breadcrumbs. Stir until spinach is wilted. Season with salt and pepper to taste. Remove from heat and set aside. It will look a bit crumbly.

Make the cream cheese and spinach filling

Make the egg wash: In a small bowl, whisk the egg with 1 teaspoon of milk until evenly combined. Set aside.

Using a rolling pin, roll out the puff pastry sheets and cut into rectangles, large enough to fit each piece of salmon in the center - there should be 3 inches around the edges from the salmon. Note: I used Pepperidge Farm&#39;s puff pastry brand, which comes with 2 sheets. I cut each sheet in half, so had 4 sheets in total.

Remove the portioned salmon filets from the fridge. Pat them dry thoroughly with paper towel. Season salmon with salt and pepper to taste. Tip: Patting dry the salmon thoroughly will prevent the puff pastry from getting soggy.

Place salmon filet onto the rolled out puff pastry sheet, in the center. Top with the cream cheese and spinach mixture evenly.

Brush all the borders with the prepared egg wash. This will act as the “glue” for the puff pastry. Fold over the long edges over the salmon, and lightly pinch to seal. Then brush the short ends with more egg wash, and fold them over to seal. Repeat with the remaining salmon filets.

Transfer the assembled salmon Wellington to the lined sheet pan, seam side down. Using a paring knife, cut slits on the puff pastry over the top, in a crosshatch pattern. Then, brush the top with more egg wash. Tip: Cutting slits over the top ensures there&#39;s proper ventilation for the steam to escape and prevents sogginess.

Bake for 20-23 minutes, until golden brown on top. Tip: Try not to open too much, as the puff pastry needs full heat to properly bake - this will also prevent the bottom from getting soggy.

Serve warm. Enjoy!

Assemble and bake

This Salmon Wellington recipe (salmon en croute) is made with a golden buttery puff pastry crust, wild salmon, and a creamy spinach filling with lemon zest and dill. It can be made a day ahead, and baked right before serving. 

Salmon Wellington

puff pastry

pepper

Dijon mustard

olive oil

shallot, finely diced

garlic, roughly chopped

baby spinach, chopped

dill,

cream cheese,

¼ teaspoon salt, more as needed

lemon zest

milk

Thaw puff pastry

overnight in the fridge. Then place on the counter 10 minutes before rolling. 

Make the Filling

In a large skillet or pan, heat olive oil over medium heat. Add shallot and garlic and saute until fragrant, about 3-4 minutes.  Lower heat and add the chopped spinach, stirring and wilting. Add the dill and cream cheese, turn off the heat, and stir until the cream cheese is fully incorporated. Add salt pepper, and lemon zest and set aside.  Let this sit for 5 -10 minutes, then mix in the egg yolk. You could do this all ahead and refrigerate overnight. 

Make the egg wash

In a small bowl, whisk one egg with a splash of half and half, and whisk well, set aside. 

Assemble

On a floured parchment paper, gently unfold the puff pastry. Flour the top of it and roll it out just a little, to fit the salmon- you don&#8217;t want it too thin, see notes.  (Make sure your puff pasty will fit over the top of the salmon+filling with 1 inch around all three sides-otherwise you&#8217;ll need two sheets). 

Season the salmon generously with salt and pepper on both sides. Place the salmon on one side of the puff pastry, leaving an inch of space around it to seal. Brush the salmon with the dijon mustard. 

Spoon the spinach filling over the salmon. Smooth it out as best you can. Brush the egg wash lightly on all exposed puff pastry, then carefully fold it over the salmon, pressing out any air bubbles, before sealing. Then, press the edges together with the side of your hand.  Trim to 1/2 inch. Crimp the edges. Brush the top of the pastry with egg wash, as well as the edges. Cut or crosshatch the top to create a design if you like. ( I used the back of a spoon to create a fish scale pattern, then cut these with a sharp paring knife).

Slide it onto a plate or platter ( with the parchment) and refrigerate for 30 minutes.

Place a sheet pan in the oven and preheat the oven to 400F

( 375F convection). When ready to bake,  slide the salmon with the parchment onto the hot sheet pan, and bake in the middle of oven the until beautifully golden, about 30-35 minutes. Turn halfway through if need be.

Let stand 5-10 minutes, slice into pieces, and serve. 

This was absolutely amazing.! The spinach mixture that topped the salmon was so flavourful. Just delicious (I would definitely serve that as a side on it’s own for another occasion). 
Very easy to put together and so wonderful to be able to prepare ahead. Thanks again for another winning recipe.!

Well that was delicious. Recipe was super easy to follow and it turned out juicy and flavorful. Will definitely make again!!!

Hi, it was very tasty!  The only issue was the top didn't look like yours. It was almost translucent. I did end up using 2 sheets so it wasn't thin. I didn't know why it looked like that. Any idea?. Thank you!.

Tested it this week so that I can make it for an upcoming bridal shower. It was great! Thank you also for recommendation on the puff pastry dough. It was worth the extra drive to find it.

I had a difficult time with the pastry sheets. I think I let it thaw to long. With flour and the rolling pin, I was able to work with it. It spite of that difficulty, it taste really good. I will make it again.

https://content.jwplatform.com/videos/DM6xI9s8.mp4

This Salmon Wellington recipe, (aka salmon en croute) is made with wild salmon and a fresh spinach filling with lemon zest and fresh dill, baked in a golden, flaky puff pastry crust.

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