📝 About This Recipe
A masterpiece of Russian haute cuisine, the Salmon Coulibiac is a magnificent 'pie' that encases succulent fatty salmon, earthy mushrooms, and aromatic rice within a buttery puff pastry shell. This dish gained legendary status in French gastronomy via Escoffier, celebrated for its intricate layers and the ingenious use of thin crêpes to protect the pastry from moisture. It is the ultimate centerpiece for a festive gathering, offering a symphony of textures and a rich, regal flavor profile.
🥗 Ingredients
The Salmon & Pastry
- 1.5 lbs Salmon fillet (skinless, center-cut, seasoned with salt and pepper)
- 1 lb Puff pastry (high-quality all-butter pastry, chilled)
- 1 large Egg (beaten with a splash of water for egg wash)
The Fillings
- 1.5 cups Basmati or Long-grain rice (cooked and cooled)
- 10 oz Cremini mushrooms (finely chopped (duxelles style))
- 2 pieces Shallots (minced)
- 3 pieces Hard-boiled eggs (chopped)
- 1/2 cup Fresh dill (finely chopped)
- 3 tablespoons Unsalted butter (for sautéing)
The Dill Crêpes
- 1/2 cup All-purpose flour
- 3/4 cup Milk (whole milk)
- 1 piece Egg
- 1 tablespoon Fresh dill (minced)
Lemon-Chive Hollandaise
- 3 pieces Egg yolks
- 1/2 cup Unsalted butter (melted and hot)
- 1 tablespoon Lemon juice
- 1 tablespoon Fresh chives (finely snipped)
👨🍳 Instructions
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1
Prepare the crêpes: Whisk flour, milk, one egg, and minced dill until smooth. Let the batter rest for 15 minutes. In a lightly buttered non-stick pan, cook 3-4 thin crêpes until just set but not browned. Set aside to cool.
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2
Prepare the mushroom duxelles: Melt butter in a skillet over medium-high heat. Add minced shallots and mushrooms. Sauté until all moisture has evaporated and mushrooms are browned. Season with salt and pepper, then cool completely.
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3
Mix the rice filling: In a bowl, combine the cooked rice, chopped hard-boiled eggs, and 1/2 cup of fresh dill. Season generously. Ensure all filling components are at room temperature or colder before assembly.
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4
Prepare the salmon: Pat the fillet dry. Season all sides with salt and pepper. Briefly sear the salmon in a hot pan for 1 minute per side just to color it, leaving the center raw. Let it cool completely.
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5
Roll out the pastry: On a floured surface, roll the puff pastry into a large rectangle (approx. 12x16 inches) about 1/8 inch thick. Transfer to a parchment-lined baking sheet.
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6
Layer the base: Place two crêpes in the center of the pastry. This acts as a barrier to prevent the pastry from getting soggy. Spread half of the rice mixture over the crêpes, leaving a wide border of pastry.
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7
Add the salmon and mushrooms: Place the salmon fillet on top of the rice. Spread the mushroom duxelles over the salmon, then top with the remaining rice mixture.
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8
Wrap the parcel: Place another crêpe over the top of the filling. Brush the pastry edges with egg wash. Fold the long sides of the pastry over the filling to meet in the middle, then seal the ends. Flip the entire loaf over so the seam is on the bottom.
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9
Decorate and Chill: Brush the top with egg wash. Use the back of a knife to score a crosshatch pattern or use pastry scraps to create leaf decorations. Chill the Coulibiac in the fridge for at least 30 minutes to firm up the butter.
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10
Bake: Preheat oven to 400°F (200°C). Cut 2-3 small steam vents in the top of the pastry. Bake for 25-30 minutes until the pastry is deep golden brown and crisp.
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11
Make the sauce: While baking, blend egg yolks and lemon juice. Slowly stream in hot melted butter while blending until thickened. Stir in chives.
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12
Rest and Serve: Allow the Coulibiac to rest for 10 minutes before slicing with a serrated knife. Serve thick slices with a generous drizzle of the Hollandaise sauce.
💡 Chef's Tips
Always ensure your fillings are completely cold before placing them on the puff pastry to prevent the dough from melting. The crêpe layer is the 'secret' to an authentic Coulibiac; it absorbs the salmon juices so the pastry stays crisp. Use a thermometer to check the internal temperature; aim for 125°F-130°F for a perfectly moist salmon. If the pastry browns too quickly, tent it loosely with foil for the final 10 minutes of baking. For a more traditional touch, you can add a layer of cooked spinach or kasha (buckwheat) instead of rice.
🍽️ Serving Suggestions
A crisp, chilled glass of Chablis or a dry Riesling cuts through the richness beautifully. Serve with a side of steamed asparagus or glazed heirloom carrots for a pop of color. A simple cucumber and radish salad with a light vinaigrette provides a refreshing contrast. Traditionalists often serve this with a side of 'Beurre Blanc' or extra sour cream mixed with dill. For a festive touch, garnish the platter with lemon wedges and fresh sprigs of watercress.