📝 About This Recipe
A masterpiece of Russian haute cuisine, the Salmon Coulibiac is an elegant puff pastry parcel layered with succulent salmon, fragrant dill rice, sautéed mushrooms, and hard-boiled eggs. This dish gained international fame through French gastronomy, offering a sophisticated blend of textures from the flaky, golden crust to the tender, buttery filling. It is the ultimate centerpiece for a festive gathering, promising a rich and deeply satisfying seafood experience that is as beautiful to look at as it is to eat.
🥗 Ingredients
The Rice Filling
- 1 cup Basmati or Long-grain rice (rinsed well)
- 1.5 cups Vegetable or Fish stock
- 1/2 cup Fresh dill (finely chopped)
- 1 tablespoon Unsalted butter
Mushroom Duxelles
- 250 grams Cremini or Button mushrooms (very finely chopped)
- 2 Shallots (minced)
- 2 tablespoons Unsalted butter
- 1 teaspoon Lemon juice
Main Assembly
- 700 grams Salmon fillet (skinless and pin-boned, one solid piece)
- 500 grams Puff pastry (all-butter, chilled)
- 3 Hard-boiled eggs (peeled and sliced)
- 1 Egg (beaten for egg wash)
- to taste Sea salt and black pepper
- 1 cup Spinach leaves (blanched and squeezed very dry)
👨🍳 Instructions
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1
In a medium saucepan, combine the rice and stock. Bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes until tender. Fluff with a fork and stir in the butter and chopped dill. Spread the rice on a tray to cool completely.
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2
In a skillet over medium heat, melt the 2 tablespoons of butter. Add the minced shallots and cook until translucent. Add the finely chopped mushrooms and cook until all the moisture they release has evaporated and the mixture is quite dry. Stir in the lemon juice, salt, and pepper, then set aside to cool.
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3
Season the salmon fillet generously on both sides with salt and pepper. Sear the salmon in a hot pan for just 1 minute per side—it should remain raw in the middle. Let it cool completely before assembly.
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4
On a lightly floured surface, roll out the puff pastry into a large rectangle (approximately 12x16 inches). Ensure the pastry is cold; if it becomes too soft, return it to the fridge for 10 minutes.
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5
Place a layer of the cooled dill rice in the center of the pastry, leaving a wide border on all sides. The rice bed should be roughly the same size as your salmon fillet.
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6
Spread the mushroom duxelles evenly over the rice layer. Place the blanched spinach leaves over the mushrooms to create a moisture barrier.
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7
Place the salmon fillet on top of the spinach. Arrange the sliced hard-boiled eggs along the top of the salmon.
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8
Brush the edges of the pastry with the beaten egg wash. Carefully fold the long sides of the pastry over the salmon to meet in the middle, then fold the ends over to seal the parcel completely. Flip the entire coulibiac over onto a parchment-lined baking sheet so the seam is on the bottom.
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9
Brush the entire exterior with egg wash. Use the back of a knife to lightly score a decorative cross-hatch or scale pattern into the pastry, being careful not to cut all the way through. Prick three small holes in the top to let steam escape.
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10
Chill the assembled coulibiac in the refrigerator for at least 30 minutes. This ensures the pastry stays crisp and flaky. Preheat your oven to 400°F (200°C) during this time.
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11
Bake for 30-35 minutes, or until the pastry is a deep golden brown and the internal temperature of the salmon reaches 125°F (52°C) for medium-rare.
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12
Allow the coulibiac to rest for 10 minutes before slicing with a serrated knife. This allows the juices to redistribute and makes for cleaner slices.
💡 Chef's Tips
Always ensure all cooked fillings (rice, mushrooms, salmon) are completely cold before assembling; warm fillings will melt the pastry fat and result in a soggy bottom. Use a high-quality, all-butter puff pastry for the best flavor and a dramatic rise. If you find the pastry browning too quickly, loosely cover the top with aluminum foil for the final 10 minutes of baking. For an extra touch of luxury, you can add a thin layer of crepes (blinis) between the rice and the pastry to further absorb any moisture. Don't skip the resting period; it is essential for the structure of the layers to set properly.
🍽️ Serving Suggestions
Serve with a warm lemon-butter sauce or a classic Hollandaise on the side. A crisp green salad with a light mustard vinaigrette provides a refreshing contrast to the rich pastry. Pair with a glass of chilled Chablis, Dry Riesling, or even a light Pinot Noir. Add a dollop of crème fraîche mixed with fresh chives and lemon zest for a cool, creamy accompaniment. Steamed asparagus or buttered snap peas make for an excellent seasonal side dish.