Salmon Coulibiac

* Exported from MasterCook *

SALMON COULIBIAC

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Seafood Russian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 (15xl2-inch) sheets puff
-pastry
Rice Filling, chilled
-(recipe follows)
Mushroom-Spinach Filling,
-chilled (recipe follows)
1 1/2 lb Poached salmon, boned and
-flaked, chilled
1 Egg
2 ts Half and half
2 (lOx4-inch) sheets puff
-pastry

Salmon coulibiac is a traditional Yule holiday dish in
Russia because it looks like a present: red (salmon)
and green (spinach), all gift-wrapped in puff pastry.
This dish would also be ideal on a New Year's Eve or
Twelfth Night buffet. Here's a salmon coulibiac from
Just Off Melrose caterers in Hollywood.

Cucumber-Dill Sauce (recipe follows)

Place 2 (15xl2-inch) puff pastry sheets side by side
on floured board. For each puff pastry, spoon 1/4 Rice
Filling evenly over center of each pastry. Add
Mushroom Spinach Filling evenly on top of rice
mixture. Distribute flaked salmon evenly over mushroom
mixture. Top each with remaining Rice Filling.

Beat egg with half and half in small bowl to make egg
wash. Brush edges of pastry with egg wash. Fold pastry
lengthwise, overlapping edges. Tuck ends to seal. Turn
over, seam-side down, onto greased baking sheet. Make
cutouts from remaining (lOx4-inch) puff pastry sheets,
using pastry cutters. Place on top and sides of pastry
roll. Make vent in center of roll and brush entire
surface and cutouts with egg mixture. Bake at 350
degrees 45 minutes, or until golden brown. Remove and
allow to cool 10 minutes before slicing. Serve hot or
at room temperature with Cucumber Dill Sauce. Makes
about 10 servings.

Rice Filling

2 tbs butter 1/2 cup chopped shallots 2 cloves garlic,
minced 3 cups cooked rice 1 bunch fresh dill, chopped

Melt butter in skillet over medium heat. Add shallots
and garlic. Saute until shallots are tender. Add rice
and dill and mix well.

Mushroom-Spinach Filling

1/4 cup butter 1 onion, chopped 1/2 pound mushrooms,
sliced 1/4-inch thick 1 (IO-ounce) package frozen
chopped spinach, thawed and squeezed dry Salt, pepper

Melt butter in small skillet. Add onion and saute
until tender, about 1 minute. Add mushrooms and
spinach and cook 3 minutes. Season to taste with salt
and pepper.

Cucumber-Dill Sauce

2 tbs butter 1/4 cup minced shallots 1 1/2 tsp flour 1
cup half and half 1 cup sour cream 1/2 cup chopped
fresh dill Salt, pepper 1/4 cup grated peeled cucumber

Melt butter in small skillet over medium heat. Add
shallots and saute until translucent. Stir in flour
and cook 1 minute. Stir in half and half and simmer
until slightly thickened. Add sour cream and dill.
Season to taste with salt and pepper. Heat through,
but do not boil. Add cucumber just before serving.
Makes 2 1/2 cups.



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