Susan's Coulibiac Of Salmon
A classic Russian coulibiac—salmon fillets layered with mushrooms, roasted red peppers, and rice, wrapped in a flaky sour cream pastry crust and served with hollandaise.
Ingredients
- 5 0.5 cup flour
- 0.3 cup cornstarch
- 0.5 tsp salt
- 1 lb butter, cut into small pieces
- 2 eggs for dough
- 0.5 cup sour cream
- 2 fillets skin-on salmon fillets
- 2 cup court bouillon
- 2 tsp paprika
- 3 large red bell peppers, roasted, skinned, seeded and julienned
- 1 0.5 lb assorted exotic mushrooms, finely chopped
- 4 shallots minced
- 6 tbsp butter for filling
- 0.8 cup long-grain white rice, cooked
- 0.5 cup sour cream for filling
- 2 cup hollandaise sauce for serving
Instructions
- 1
Make the pastry: sift flour, cornstarch, and salt. Cut in butter until it resembles coarse crumbs. Whisk eggs and sour cream; stir into flour mixture about 1 minute. Turn onto a floured surface, sprinkle with iced water, and work with a pastry scraper until moist. Knead briefly until smooth. Divide into portions.
- 2
Poach salmon fillets in court bouillon; season with paprika. Cool and remove skin and bones.
- 3
In a sauté pan, melt butter. Cook shallots and mushrooms until dry. Season and cool.
- 4
Roll out the larger dough portion into a rectangle. Layer mushroom mixture, rice, roasted peppers, and salmon on top. Dot with sour cream. Cover with remaining dough and seal edges tightly.
- 5
Brush with egg wash and bake at 400°F for about 35–40 minutes until deep golden brown.
- 6
Rest 10 minutes before slicing. Serve with hollandaise sauce and fresh watercress.