Imagine a golden, flaky pastry that conceals a treasure trove of succulent salmon, fragrant herbs, and perfectly seasoned rice - welcome to the world of Susan's Coulibiac! This elegant Russian dish is not just a meal; it's a gastronomic experience that transforms ordinary dinner into an extraordinary culinary adventure. Whether you're looking to impress dinner guests or treat yourself to a gourmet experience, this recipe promises to transport your taste buds to the royal kitchens of Imperial Russia.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: Russian
Serves: 6 servings
Ingredients
- 1 pound salmon fillet
- 1 cup cooked rice
- 1/2 cup mushrooms, sautéed
- 1/4 cup fresh dill, chopped
- 1 package puff pastry
- 1 egg, beaten (for egg wash)
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Ensure the puff pastry is thawed but still cold.
- Season the salmon fillet with salt and pepper on both sides. Gently pat the fish dry with paper towels to remove excess moisture.
- In a small bowl, mix the cooked rice, sautéed mushrooms, and chopped fresh dill. Season the rice mixture with salt and pepper to enhance the flavors.
- Roll out the puff pastry on a lightly floured surface into a large rectangle that can fully encase the salmon fillet with some extra margin.
- Place half of the rice mixture in the center of the pastry, creating a bed for the salmon fillet.
- Carefully lay the seasoned salmon on top of the rice mixture, ensuring it's centered.
- Cover the salmon with the remaining rice mixture, creating a complete layer on top of the fish.
- Carefully fold the puff pastry edges over the salmon, sealing the edges by pressing them together. Trim any excess pastry.
- Transfer the wrapped coulibiac to a baking sheet lined with parchment paper, seam-side down.
- Brush the entire surface of the pastry with the beaten egg, which will help create a golden, shiny crust.
- Using a sharp knife, make a few small decorative slits on top of the pastry to allow steam to escape during baking.
- Bake in the preheated oven for 35-45 minutes, or until the pastry is puffed and golden brown and the salmon is cooked through.
- Remove from the oven and let rest for 10 minutes before slicing. This allows the filling to set and makes serving easier.
- Slice the coulibiac into portions and serve hot, garnishing with additional fresh dill if desired.
Tips
- Keep your puff pastry cold: Ensure the pastry is thawed but still chilled to achieve that perfect, crisp layering.
- Pat the salmon dry: Removing excess moisture helps prevent a soggy bottom and ensures a crisp pastry.
- Don't overfill: Leave enough room to seal the edges properly to prevent leaks during baking.
- Use a sharp knife for steam vents: Small, decorative slits not only look beautiful but prevent the pastry from becoming soggy.
- Let it rest: Allowing the coulibiac to rest for 10 minutes after baking helps the filling set and makes slicing easier.
- Serve immediately: This dish is best enjoyed hot, straight from the oven, when the pastry is at its crispiest.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 25g
Protein: 25g
Fat: 20g
Saturated Fat: 6g
Cholesterol: 80mg
