Best Salmon Coulibiacs Recipes

SALMON COULIBIACS

Steps:

• Bring wine, 2 cups water, bay leaf, celery, and peppercorns to a simmer in a small, wide saucepan over medium-high. Add salmon, cover, reduce heat to low, and cook until slightly opaque but still pink on inside, about 3 minutes. Remove salmon; let cool slightly. Strain liquid through a fine-mesh sieve; reserve. Flake salmon into large pieces.
• Melt 3 tablespoons butter in a medium saute pan over medium-high. Add leek and cook, stirring occasionally, until tender and lightly browned, about 5 minutes. Transfer to a large bowl. Melt 4 more tablespoons butter in pan; add mushrooms and cook, stirring occasionally, until well browned, about 5 minutes. Add to leeks.
• Melt remaining 1 tablespoon butter in pan. Whisk in flour, stirring constantly, until mixture is foamy and light brown, about 1 minute. Gradually whisk in 1 cup reserved poaching liquid. Bring to a boil, reduce to a rapid simmer, and cook, whisking constantly, until slightly thickened, about 2 minutes. Remove from heat; let cool. Stir into leek-mushroom mixture. Add rice, dill, and salmon. Season with salt and pepper and stir to combine.
• On a floured surface, roll each piece of puff pastry (dusting with flour as necessary) into a 12-by-16-inch rectangle, 1/8 inch thick. Cut out twelve 4-by-6-inch rectangles; transfer to 2 parchment-lined baking sheets. Use small cookie cutters to cut shapes from excess dough, if desired.
• Preheat oven to 425 degrees, with racks in upper and lower thirds. Divide filling evenly among pastry rectangles (about 1/4 cup each), mounding in center of one short side. With a pastry brush, dampen borders with cold water. Fold tops of pastry over filling. Press edges; crimp to seal tightly with the tines of a fork. Place cutouts on top, if desired; adhere with cold water. Cover with plastic wrap; refrigerate until firm, 20 minutes.
• Beat together yolk and cream; brush each coulibiac with mixture. Bake, rotating halfway through, until puffed and golden brown, about 30 minutes. Serve warm, with lemon wedges and sauce.

INDIVIDUAL COULIBIACS OF SALMON

Steps:

• In a large saucepan over medium heat, combine wine, water, celery, celery leaves, peppercorns, and bay leaves. Add the salmon and bring to a light simmer; cook until just done (still pink inside), about 2 minutes. Pull the flesh from the bones and skin, watching for small bones. Put the salmon in a large bowl. Discard skin and bones. (Save stock for fish soup.)
• Saute the leeks over medium heat in 2 tablespoons of the butter until soft. Saute the mushrooms over medium heat in 3 tablespoons of butter until dark brown, 8 to 10 minutes. Add both to the salmon meat. Soak the cellophane noodles in hot water for a few minutes, then drain well and chop. Melt the remaining butter and add to the salmon mixture, along with the noodles, dill, salt and pepper to taste, and lemon juice. Mix well and cover. Refrigerate until ready to bake.
• Heat oven to 400 degrees. Divide puff pastry in half, and roll out on a lightly floured board to 1/8 inch. Cut 6 4-inch-by-4-inch squares and 6 5-inch-by-5-inch squares. Gather the scraps and roll them out again; cut into decorative shapes.
• Line a baking sheet with a piece of parchment paper. Place the smaller pastry squares on the sheet. Mound filling on each, leaving a 3/4-inch border. With a pastry brush, dampen borders with ice water. Top each square with one of the larger pastry squares. Crimp the edges to seal tightly. Brush the decorations with ice water and place them on the coulibiacs.
• Beat together egg yolk and cream, and brush over coulibiacs. Bake for 30 minutes, or until puffed and golden brown. Serve with lemon juice and melted butter.

SALMON & HERBY POTATO COULIBIACS

Steps:

• Heat oven to 180C/160C fan/gas 4. Par-boil the potato slices for 2-3 mins. Drain and set aside in a large bowl.
• Gently fry the onion in the oil for 10 mins until lightly golden. Cool slightly, then stir in the cream, crème fraîche, herbs, zest and plenty of seasoning. Pour over the potatoes and mix very gently.
• Roll out one pack of pastry on a lightly floured surface to a 35 x 35cm, then lay on a large baking sheet. Pack ¼ of the potato mixture down one side of the pastry, leaving a 5cm border. Arrange ½ of the salmon on top to cover the potato. Cover the salmon with ¼ of the potato. Brush the pastry all the way round with beaten egg and fold over the pastry. Trim the edges and crimp with your fingers, or seal with a fork. Make decorative fish for the top, if you like.
• Roll out the remaining pastry and repeat the process, using up the rest of the potato and salmon. Chill for 30 mins.
• Brush the pastries all over with beaten egg. Bake for 40 mins. Leave to rest for 10 mins if serving hot, or serve cold.