Best Salmon Coulibiac Recipes

SALMON COULIBIAC

Steps:

• First, get everything prepared. Boil a pan of salted water, add the eggs and cook for 8 mins exactly. Drain and cool under cold water, then peel and set aside.
• Heat half the butter in a non-stick frying pan and sizzle the slices of salmon for 1 min on each side (Pic 1), just to firm up the fillets but not cook them all the way through. Lift the salmon onto a plate.
• Now cook the rice. Melt the rest of the butter in the same pan. Add the onion, cumin and coriander seeds, cardamom and star anise, then gently fry for 8 mins until golden. Stir in the rice and add the bay leaf and cinnamon stick (Pic 2), then pour over the stock and season generously. Cover and bring to the boil, then lower the heat to its lowest setting and continue to cook for 10 mins. Turn off the heat and leave covered for 10 mins, then stir through the lemon zest and juice. Set aside to cool. This can be done several hrs in advance. Once cool, stir though the chopped dill.
• To assemble the pie, roll out one of the pieces of pastry to a rectangle as wide but a third longer than this magazine (23 x 40cm), then lay on a baking tray. Pack half the rice along the middle of the pastry, discarding the star anise and cinnamon as you do so, leaving a good 5cm border around the edge. Lay the salmon over the rice, then slice the eggs and lay those over the whole salmon layer (Pic 3). Top the eggs with the remaining rice and use your hands to gently pack everything down to a firm, even shape. Brush any stray grains of rice off the border, then brush the border with beaten egg,
• Roll the second piece of pastry out to a rectangle slightly larger than the first. Drape over the coulibiac and gently press the edges to seal the 2 pastry sheets together. Trim the edges to neaten and crimp with your fingers or press down with a fork. The uncooked pie can now be chilled, on the baking sheet, for a day or frozen for up to 2 months.
• To cook, heat oven to 220C/200C fan/ gas 7. Brush the pie all over with beaten egg and, if you want, lightly score the pastry with the back of a knife in a criss-cross fashion, making sure you don't cut all the way through (Pic 4). Bake for 20 mins, then reduce the heat to 200C/180C fan/gas 6 and continue to cook for 20 mins until golden brown. Leave to rest for 10 mins, then serve in thick slices with a bowl of Dill cream or Herb salsa (see recipes, below).

SALMON COULIBIAC

Steps:

• For the court bouillon: Add the mushrooms, wine, bay leaves, thyme, onions and 1 quart water to a saucepan. Bring to a simmer, then reduce the heat to medium-low and continue simmering about 1 hour. Strain.
• For the salmon: Place a flameproof roasting pan over medium-high heat. Add the court bouillon and bring to a simmer. Add the salmon, skin-side up. Turn heat to low and bring to a slow simmer. Cook for 5 minutes per inch, measuring the thickest part of the salmon, about 10 to 15 minutes total. The salmon should be cooked to rare (a thin knife can be inserted into the center with slight resistance); keep in mind the salmon will cook a second time later in the recipe. Remove from the poaching liquid and let cool slightly. Break the salmon up into chunks and place in a bowl. Discard the skin and set aside.
• For the mushroom duxelles: Add the shallots to a food processor and pulse to chop. Add the mushrooms and continue pulsing until a rough puree forms.
• Add the butter to a medium skillet over medium heat and cook until foaming. Add the shallot and mushroom puree and cook until the mushrooms have released their liquid, 6 to 7 minutes. Add the cream and continue cooking until incorporated. Season to taste with salt and pepper. Set aside.
• For the spinach: Add the butter to a medium skillet over medium heat until foaming, then add the onions. Saute until translucent, 4 to 5 minutes. Add the spinach and toss and saute until just wilted, 1 to 2 minutes. Season to taste with salt and pepper. Set aside.
• For the crepes: Whisk together the eggs, butter and heavy cream in a large bowl. Whisk in both flours until incorporated and a pourable batter forms. Let the batter rest at least 10 minutes and up to 1 hour.
• Heat a 9-inch nonstick crepe pan over medium heat, then add a thin layer of batter (about 1/2 cup). Spread around the pan to completely cover the bottom. Cook until the top is dry and the edges begin to curl up, around 1 minute. Flip and cook another minute, then remove the crepe to a sheet pan and repeat to make additional crepes, using all the batter.
• To assemble: Preheat the oven to 400 degrees F.
• Line a large roasting pan or rimmed baking sheet with parchment paper. Lay a thawed sheet of puff pastry on the bottom. Cover the puff pastry with 3 crepes, overlapping a bit. Add half of the cooked spinach followed by half of the salmon, leaving a slight border of puff pastry and crepes around the edges. Make a furrow in the middle of the salmon running the length of the pan, then add the duxelles. Top with the remaining salmon and spinach, in even layers. Cover everything with more crepes, overlapping a bit. Top with the remaining puff pastry sheet. Crimp the edges together to seal. Whisk the egg together with a tablespoon of water in a small bowl. Brush over the top. Brush the melted butter over the egg wash. Using a sharp knife, score the top in a cross-hatch pattern to release steam as it bakes. Bake until golden brown, about 45 minutes.
• For the beurre blanc: Cook the white wine, champagne vinegar and shallots in a heavy nonreactive saucepan over medium heat to a glaze, about 10 minutes. Add the cream and bring to a simmer. Add the butter 1 tablespoon at a time, whisking until each piece is absorbed before adding the next piece. Season with salt and pepper. Reduce the heat to a bare simmer and keep warm.
• For the rice pilaf: Add the butter, onion, a good pinch of salt and a few grinds of black pepper to a saucepan over medium heat. Add the wild rice and cook for 5 minutes. Add 2 cups cold water and bring to boil. Cover, reduce to a simmer and cook for 25 minutes. Let cool in the pan.
• For the creme fraiche: Mix the creme fraiche and caviar together in a small bowl. Set aside.
• Slice the coulibiac into 2- to 3-inch pieces. Drizzle with the beurre blanc. Serve with the creme fraiche and rice in bowls on the side.

EASY SALMON COULIBIAC

Steps:

• Boil the eggs for 7 mins, then plunge into cold water. Heat 1 tbsp oil in a frying pan, add the mushrooms and a pinch of seasoning and cook, stirring occasionally, for 8-10 mins until golden. Add the rice, dill, lemon zest and juice, capers and some more seasoning, then remove from the heat.
• Line a baking sheet with parchment. Put two sheets of pastry next to each other on the tray, slightly overlapping in the middle. Brush with some oil and top with another two sheets, then repeat with two more sheets. Butterfly the salmon by cutting through the side, but not all the way through, so you can open it like a book. Heat oven to 180C/160C fan/gas 4.
• Place the salmon on the pastry and stuff with the rice mixture. Peel and slice the boiled eggs and arrange on the rice. Close up the salmon fillet, season and wrap with the pastry to form a parcel. Scrunch the remaining pastry sheet over the top, drizzle with a little more oil and bake for 40 mins. Serve with lemon wedges and dressed salad leaves.

COULIBIAC (SALMON AND RICE IN PUFF PASTRY)

Steps:

• Cook rice until tender. Set aside.
• Melt butter in skillet over medium-low heat.
• Add leek; sauté until beginning to soften, about 4 minutes.
• Add mushrooms. Cover skillet; cook until mushrooms release their juices, stirring occasionally, about 5 minutes.
• Uncover skillet. Increase heat to medium-high; sauté until liquid evaporates, about 3 minutes.
• Transfer to bowl. Add rice. Season with salt and pepper. Cool completely.
• Butter large baking sheet.
• Cut one pastry sheet into 4 equal squares. Divide rice mixture among centers of squares.
• Set salmon atop rice. Sprinkle with salt and pepper.
• Bring pastry corners up around salmon (pastry will not enclose salmon completely.)
• Cut remaining pastry into 4 equal squares. Lay 1 square atop each salmon fillet, tucking corners under bottom pastry to enclose salmon completely.
• Pinch edges together to seal, brushing with egg mixture.
• Arrange salmon packages, seam side down, on prepared baking sheet. Cover and chill 30 minutes. (Can be made 8 hours ahead. Keep chilled.).
• Preheat oven to 400°F Brush top of pastry with egg mixture.
• Bake until golden about 30 minutes.

SALMON COULIBIAC

Steps:

• Roll out 2 pastry sheets to 1/2-inch thickness and set aside in the refrigerator for 30 minutes to rest prior to assembly. (This will make it easier to handle). At this time preheat the oven to 350 degrees F.
• When ready to assemble, lay 1 of the pastry sheets on a flat floured surface. Brush with egg wash and evenly spread the spinach on top. Then cover the spinach with the sauteed mushrooms.
• Lay the whole side of salmon on top of the spinach and mushrooms, making sure you have at least 1/2-inch of pastry left all around the salmon.
• Preheat oven at 350 degrees F.
• Season the salmon with salt and pepper and top with the chopped eggs and sliced raw onion.
• Sprinkle with chopped dill and thyme and brush the egg wash liberally around the edges of the bottom pastry.
• Place the other pastry sheet on top of the salmon and press the 2 sheets together so they seal tightly (the whole thing should look like a parcel). Egg wash the top and sprinkle with little salt. Transfer the salmon to a sheet pan and place in the preheated oven for 30 minutes.
• After 30 minutes check internal temperature by placing an instant-read thermometer into the center of the salmon. When it reads 125 degrees F remove from the oven and allow to rest for a further 10 minutes. It will continue to cook for a further 20 minutes or so.
• Transfer salmon to a cutting board and using a serrated knife, slice into 2-inch pieces. Place on a serving platter and enjoy.

SALMON MUSHROOM COULIBIAC WITH SOUR CREAM DILL SAUCE

Steps:

• SOUR CREAM DILL SAUCE:.
• Mix all ingredients together in a bowl and refrigerate until ready to serve.
• 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 half in plastic wrap; refrigerate until firm - about 1 hour.
• FILLING:.
• Meanwhile, in a large skillet, heat half of oil over medium heat; fry mushrooms and 1/4 teaspoon each of the salt and pepper until no liquid remains, about 7 minutes.
• Transfer to bowl.
• In a saucepan, heat remaining oil over medium heat. Fry onion, garlic and remaining salt and pepper for 3 minutes.
• Add rice and 1 cup water; bring to a boil. Cover, reduce heat and simmer until rice is tender and the water is absorbed, about 20 minutes.
• Add spinach and dill to rice mixture and fluff with fork. Let cool. (NOTE: It is important to let this mixture cool for as long as possible in order that it does not make the pastry soggy and difficult to work with - I unfortunately know this from experience.).
• PREPARING COULIBIAC:.
• Line rimmed baking sheet with parchment paper. On lightly floured surface, roll out 1 piece of pastry to 10 inch square and about 1/8 inch thick.
• Place on prepared pan. Spoon half of the rice mixture over pastry, leaving a 2 inch border.
• Top with 1 salmon fillet; spread with mushroom mixture.
• Top with remaining salmon fillet; spoon remaining rice mixture over the top.
• Mix egg yolk with 1 tablespoon of water for egg wash; brush over border of pastry.
• Roll out remaining pastry to 11 inch square; place on filling, smoothing around edge. Fold bottom edge over top edge, pressing to seal. Flute edges.
• Brush egg wash over pastry; cut 4 steam vents on top. Bake in 350°F oven until golden, about 1 hour.
• Let stand for 10 minutes. Using serrated knife, cut diagonally into quarters and then cut each quarter into half or thirds. Serve with Sour Cream Dill Sauce.

SPICED SALMON COULIBIAC

Steps:

• Heat the oil in a frying pan and add the onion, garlic, cardamom, cinnamon, fennel, star anise, fenugreek, cloves, ginger and 1 tsp garam masala. Cook over a medium heat until the onion is a deep golden brown. Add the rice with 250ml water and the bay leaf, and season with salt. Bring to the boil, then turn down to a gentle simmer. Cover and cook for 15 mins or until the liquid has been absorbed and the rice is light and fluffy. Remove from the heat, tip into a bowl and leave to cool. Once cooled, remove the cardamom, cinnamon stick, star anise, cloves, ginger and bay leaf. Add the coriander, chilli, mango chutney and lemon juice. Check the seasoning, cover and chill until needed.
• Take the pastry out of the fridge and leave at room temperature for 10 mins. Unroll the pastry sheets, roll out to make a little wider and put each on a non-stick baking sheet. Cover with cling film and place in the fridge to re-chill for 30 mins. Season the salmon on both sides with a little salt and pepper and the rest of the garam masala, then place one piece of salmon on one piece of pastry and cover with half of the rice mixture. Top with the other piece of salmon, then brush around the pastry edges with beaten egg. Cover with the second piece of pastry, pushing down well, then roll the edges over, crimp with a fork to seal and decorate as you like. Can be made ahead and chilled for 1 day. Brush all over with beaten egg and chill for 30 mins.
• Heat oven to 220C/200C fan/gas 7. Bake in the oven for 10 mins, then turn the oven down to 180C/160C fan/gas 4 and continue to bake for about 30 mins until the pastry is golden brown. Set aside in a warm place to rest for 10 mins. Serve with the rest of the rice mix (heated or cold) and the Raita (see goes well with).

COULIBIAC OF SALMON

Steps:

• The day before party, prepare all the individual layers and refrigerate. Salmon layer: Cook shallots in butter. Add mushrooms. Saute 1 minute. Place fish in poacher. Add mushrooms, shallots, dill, salt and pepper. Pour in wine , cover and bake 20-25 minutes until firm. Remove and reserve liquid for rice. Cool. Spinach layer: Saute spinach in butter with garlic and shallot. Add Pernod and leeks. Saute about 1 minute. Cool. Rice layer: Saute onions in butter until soft. Add rice and cook, stirring, until transparent. Add bouillion. Reduce heat and cook about 20 minutes, covered, until rice is done. Assembly: Preheat oven to 375. Roll out 4 sections of crescent roll pastry to about 7"x10" on greased baking sheet. Onto pastry, layer rice mixture, spinach mixture, then salmon and mushroom mixture. Season with salt and pepper. Top with same 7" x10" pastry as on bottom. Pinch edges and seal completely. Make egg wash of 2 eggs beaten with 2 T. water. Brush onto pastry. Cut out decorations and affix to top of pastry. Rebrush with egg wash. Cut several little slits in top for vents. Refrigerate for 1 hour. Bake for approximately 1 hour. Let sit for at least 1/2 hour before serving.

COULIBIAC OF SALMON

Steps:

• Preheat the oven to 400 degrees F.
• Place a skillet over medium heat. Add the butter, sliced shallots and mushrooms. Saute for 5 minutes to brown the mushrooms. Then salt and pepper to taste and add the wine. Allow the mushrooms to simmer until the wine has completely reduced and the mushrooms are nearly dry--about 15-20 minutes.
• Meanwhile, cut one sheet of puff pastry into 4 squares and place them on a parchment paper-lined baking sheet. Top each square with 1/4 cup of cooked rice--make sure to leave a border around the edges.
• Squeeze the spinach to remove any excess liquid, then layer the spinach over the rice. Sprinkle the spinach with a touch of salt.
• Once the mushrooms have cooked down, layer them on top of the spinach.
• Now top each stack with a half-portion of salmon. Salt and pepper the Salmon and sprinkle with fresh dill.
• Whisk the egg and brush it around the exposed puff pastry edges.
• Roll the second piece of puff pastry out to a slightly larger square. Cut it into four smaller squares. Lay each square over a salmon stack. Gently seal the edges by crimping with a fork.
• Brush the remaining egg over the tops. Cut a small vent in the top of each pastry.
• Bake for 20-30 minutes until the tops are golden!

SUSAN'S COULIBIAC OF SALMON

Steps:

• In a large mixing bowl, sift the flour, cornstarch and salt. Cut in the butter and mix until it resembles coarse crumbs. In a small bowl, whisk the eggs and sour cream together. Stir the egg mixture into the flour mixture, stirring about 1 minute, until incorporated. This dough will be crumbly. Turn the dough onto a floured surface and sprinkle it liberally with iced water. Work the dough with a pastry scraper until the dough is moist. Dust with flour and knead a few times until smooth. Cut off 1/4 of the dough and shape into a smooth cake. Divide the remaining dough in half and shape into rectangles. Wrap all three pieces with plastic wrap and refrigerate for at least 30 minutes. Preheat the oven to 400 degrees F. Place the salmon in a saute pan, over medium-high heat and cover with the court bouillon, add water if necessary. Bring to a boil and skim away the fat. Reduce the heat to medium and simmer for 15 minutes. Remove the salmon from the liquid, reserving and set aside to cool. Remove the skin and flake the salmon. Season the salmon with salt, pepper and the paprika. Cover the salmon and refrigerate. In another saute pan, over medium-high heat, melt 3 tablespoons of the butter. Add the mushrooms and shallots. Season with salt and pepper. Saute for 2 to 3 minutes or until the mushrooms wilt and most of the liquid has evaporated. Remove from the heat and set aside. Wipe out the saute pan, and place back over the heat and melt the remaining 3 tablespoons of the butter. Add the onions. Season with salt and pepper. Saute for 2 to3 minutes or until wilted. Add the rice and continue to saute for 1 minute. Stir in the reserved court bouillon. Bring to a boil, reduce the heat to medium, cover and cook for about 15 minutes or until tender. Remove from the heat and cool completely. Stir in the sour cream. Season with salt and pepper. To assemble, on a floured surface, roll out one piece of the dough into a rectangle, (15 by 9 by 1/8-inch thick) Line a sheet pan with parchment paper. Place the rolled dough on the baking sheet. Using the tip of the knife, mark an area 12 by 7 to center your filling. Spread in layers: rice, mushrooms, 1/2 of the salmon, peppers, and remaining salmon. Roll out the other dough and place on top pressing down to form a rectangular loaf. Seal the ends of the dough completely and egg wash the entire dough. Roll out the remaining dough and cut into strips and leaves. Use these to cover seams and decorate the loaf. Brush again with the egg wash. Using a sharp knife, make a couple of cuts at the top of the loaf. Place in the refrigerator and chill for 30 minutes. Remove from the refrigerator and bake for 1 hour, brushing halfway through the baking process with the egg wash. Remove from the oven and cool for 5 minutes before serving. Serve with watercress and Hollandaise Sauce.