Russian Coulibiac (Salmon Wellington)
This elegant Russian dish features layers of mushroom rice, seasoned salmon and hard-boiled eggs. A masterpiece that leaves your taste buds happy, your stomach satisfied and your heart full!
Ingredients
- 1/2 300g salmon fillets
- 2 cups mushroom rice
- 5 hard-boiled eggs sliced
- 2 sheets puff-pastry cold
- 1 tsp paprika
- 1 tsp black pepper
- 1 tsp fish bouillon
- 1 tsp oregano
- salt to taste
Extras
- 1 egg for egg wash
- gravy or sauce
- fresh dill for garnish
Instructions
- Rinse and pat dry your salmon fillets. Combine the seasonings and coat the salmon with it, set it aside to sit while you continue on to Step 2.
- Preheat oven to 375℉
- Spread out your first puff pastry sheet on a lined baking sheet, a rectangular shape does it better.
- Assemble the first layer with the mushroom rice along the middle of the puff pastry, followed by the marinated salmon. Add on another layer of rice followed by the sliced eggs.
- Lay on the 2nd puff pastry sheet and begin to pinch the edges to secure the filling.
- Use a flour-dipped fork to pin the edges tightly. Brush on the egg wash all over the pie., use the same fork to create 4 vents on the surface of the coulibiac.
- Bake for 45 mins-1 hour, or until the pie is golden brown and crisp.
- Let it cool just a bit before serving a slice, drizzle on some of your favorite gravy and garnish with fresh dill.
Video
Notes
Nutritional Value Disclaimer
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.