Salmon Koulibiac en Croûte

Name: Salmon Koulibiac en Croûte
Prep time: 45 min
Cook time: 40 min
Total time: 95 min
Yield: 6 portions
Cuisine: French
Ingredients: 450 g salmon fillet (skinless and boneless); 1 cup cooked white rice; 200 g mushrooms (finely chopped); 1 onion (finely chopped); 2 tbsp butter; 2 tbsp dill (chopped); 1 tbsp lemon juice; 500 g puff pastry (thawed if frozen); 1 egg (beaten, for egg wash)

95 min 6 portions Medium

All Recipes

A classic Russian-inspired dish with salmon, rice, and mushrooms wrapped in a flaky pastry.

Prep

45 min

Cook

40 min

Total

95 min

Servings

Difficulty

Medium

Salmon Koulibiac en Croûte is a delightful fusion of flavours and textures, featuring tender salmon fillet wrapped in a flaky puff pastry. This dish, with its roots in Russian cuisine, has been adopted and adored by many, including those in Québec. The koulibiac combines salmon with a filling of rice, mushrooms, and herbs, creating a rich and satisfying dish that's perfect for special occasions or a hearty family meal. The layers of ingredients not only add depth of flavour but also make for an impressive presentation when sliced.

Ingredients

Servings

For the filling

For the pastry

Instructions

Prepare the filling

In a pan, melt butter over medium heat. Add onions and mushrooms, sauté until soft and moisture evaporates, about 5-7 minutes.

Pro tip: Ensure mushrooms are dry to avoid soggy filling.

Combine rice and herbs

Mix cooked rice with dill and lemon juice in a bowl. Add the mushroom mixture and combine well.

Prepare the salmon

Season salmon fillet with salt and pepper. Set aside.

Pro tip: Use fresh salmon for best flavour.

Assemble the koulibiac

Roll out puff pastry into a large rectangle on a floured surface. Place half of the rice mixture in the centre, lay the salmon on top, then cover with remaining rice mixture.

Pro tip: Leave a border for sealing.

Seal the pastry

Fold pastry over filling, sealing edges with beaten egg. Place seam-side down on a baking sheet lined with parchment paper.

Pro tip: Crimp edges with a fork for a decorative finish.

Bake the koulibiac

Preheat oven to 400°F (200°C). Brush pastry with egg wash. Bake for 35-40 minutes until golden brown.

Pro tip: Check internal salmon temperature reaches 145°F (63°C).

Rest before serving

Allow koulibiac to rest for 10 minutes before slicing to help it set.

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Tips & Tricks

<ul><li>Ensure the salmon is deboned and skinless for easy slicing.</li><li>Use chilled puff pastry to prevent it from becoming too soft to handle.</li><li>Seal the pastry edges well to prevent leakage during baking.</li><li>Let the koulibiac rest before slicing to maintain its shape.</li></ul>

Serving Suggestions

Serve Salmon Koulibiac en Croûte with a side of lemon butter sauce or a light green salad to complement the richness of the dish. This dish pairs wonderfully with a crisp white wine, such as Sauvignon Blanc or Chardonnay. To make ahead, assemble the koulibiac and refrigerate it for up to one day before baking. Once baked, any leftovers can be stored in the fridge for up to two days and reheated gently in the oven.