Salmon Coulibiac Recipe

This salmon coulibiac recipe requires some effort to put together — nearly 2 hours of cooking. However, the resulting explosion of exquisite flavors in an aesthetically pleasing package is a worthwhile reward for the time and work you put into it.

cook TIME 1 hr 25 mins
prep TIME 15 mins
total TIME 1 hr 40 mins

Course: Main CourseCuisine: Russian

Keyword: how to make salmon coulibiac, salmon coulibiac, salmon coulibiac recipe

Servings: 4 servings

Calories: 504 kcal

Ingredients (15)

14 oz boneless salmon
8 oz puff pastry dough
4 oz cremini mushrooms quartered
1 oz yellow onions diced
0.5 oz red onions diced
4 oz kale
1/2 cup uncooked basmati rice equals to 1 1/2 cup cooked
1 tbsp all-purpose flour
3/8 tsp salt divided (1/4 tsp and 1/8 tsp)
1/4 tsp ground black pepper divided
1/4 tsp cayenne
1/2 tbsp olive oil
1/4 cup unsalted chicken broth
2 medium eggs hard-boiled, sliced
1/2 egg yolk beaten

INSTRUCTIONS

Make the filling:

Season the salmon fillets with 1/4 tsp of salt, 1/8 tsp of ground black pepper, and 1/4 tsp cayenne.

a salmon fillet and seasoning on a plate

Place 4 oz kale in boiling water for 1 minute then fish it out quickly.

Run the kale through cold water, let it drain, then squeeze to remove excess liquid. Chop the kale small and set it aside.

Heat 12 tbsp olive oil in a skillet over medium heat. Add the 1 oz onions and 0.5 oz red onions, sauté for 5 minutes until fragrant.

Add the 4 oz mushrooms, sauté until golden.

sauteeing garlic and mushroom on a skillet

Add 1/2 cup cooked basmati rice, 1/8 tsp of salt, 1/8 tsp of ground black pepper, and 1/4 cup chicken broth to the skillet. Sauté everything together until the chicken broth is absorbed and the mixture is almost dry. Remove the skillet from heat and set it aside.

Wrap and bake:

Preheat the oven to 360℉.

Dredge 1 tbsp flour on parchment paper, roll out 8 oz puff pastry, then place it onto a baking sheet.

Spread your rice mix onto the pastry to create a bed for the salmon. Then, place your salmon and lay successive layers of 2 hard-boiled eggs and kale on top of the salmon.

salmon fillet and chopped kale bed on pastry

Use your hands to gently press everything into a dome shape. Roll out the second sheet of puff pastry (wider) to wrap the fillings tightly.

Use a fork to press and seal the pastry layers together. Brush the 1/2 beaten egg yolk over the outer surface.

Bake for 20 minutes in the middle rack of the oven, then transfer the baking sheet to the bottom rack and bake for another 10 minutes.

Turn the heat up to 475℉ and bake for an extra 2 minutes to create a golden outer shell.

baked salmon coulibiac on a cutting board

Remove from the oven. Divide the loaf into smaller portions and serve hot.

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