Coulibiac
Coulibiac is a traditional Russian pastry filled with a savory mixture of flaky salmon, rice, sautéed onions, and mushrooms, all encased in golden puff pastry. This dish combines fresh dill and zesty lemon juice, creating a delicious, flaky centerpiece for any meal.
Cook time 60 min
Prep time 25 min
Ingredients:
1/2 cup white rice1 lb salmon
1/4 cup butter
1 onion
2 tbsp mushrooms
1 tbsp dill
2 tbsp lemon juice
1 egg
2 sheets puff pastry
Instructions:
- Cook the rice according to the package instructions until tender. Drain any excess water and set aside to cool.
- Preheat your oven to 350°F (175°C).
- Place the salmon fillet on a baking sheet and season with salt and pepper.
- Bake the salmon in the preheated oven for about 15-20 minutes, or until it flakes easily with a fork. Remove from the oven and let it cool. Once cooled, flake the salmon into small pieces.
- In a large skillet over medium heat, melt the butter.
- Add the finely chopped onion and sauté until it becomes translucent.
- Add the chopped mushrooms and sauté for an additional 3-4 minutes until they are soft.
- Stir in the cooked rice, flaked salmon, chopped dill, and lemon juice. Mix well to combine. Season with salt and pepper to taste. Allow the filling to cool slightly.
- Preheat your oven to 375°F (190°C).
- Roll out one sheet of puff pastry on a floured surface to smooth its edges. Transfer it to a baking sheet lined with parchment paper.
- Spread the salmon and rice mixture in the center of the puff pastry, leaving about a 1-inch border around the edges.
- Brush the edges of the puff pastry with the beaten egg.
- Roll out the second sheet of puff pastry and place it over the filling. Press the edges together to seal. You can crimp the edges with a fork or twist them decoratively.
- Brush the top of the pastry with the remaining beaten egg to give it a golden color when baked.
- If desired, cut a few small slits or decorative patterns on the top of the pastry to allow steam to escape.
- Bake the coulibiac in the preheated oven for about 25-30 minutes, or until the pastry is golden brown and cooked through.
- Allow the coulibiac to cool for a few minutes before slicing.
- Serve warm, and enjoy your delicious homemade coulibiac!
Coulibiac FAQ:
Bake the coulibiac in a preheated oven at 375°F (190°C) for about 25-30 minutes, or until the pastry is golden brown and cooked through.
The salmon is done when it flakes easily with a fork, which usually takes about 15-20 minutes at 350°F (175°C). It should be opaque and not translucent.
Yes, leftover coulibiac can be stored in the refrigerator. Wrap it tightly in plastic wrap or aluminum foil and consume within 3-4 days. Reheat in the oven for best results.
You can substitute the salmon with other fish like trout or use canned salmon for a quicker option. For a vegetarian version, replace the salmon with sautéed spinach and feta cheese, and use vegetable broth for cooking the rice.
A standard baking sheet (approximately 18x13 inches) should work well for assembling and baking the coulibiac, allowing enough space for the puff pastry to expand.
Nutrition Facts
6 ServingsCalories 720kcal
Protein 24g
Carbohydrates 54g
Fiber 2.07g
Sugar 2.49g
Fat 44g
More recipes
Parmesan chicken alfredo with mozzarella and garlic
Creamy Parmesan Chicken Alfredo with Mozzarella and garlic.
05 May 2026Chicken breasts with mushroom cream sauce
Tender chicken breasts in a creamy mushroom sauce.
05 May 2026Garlic and paprika roasted pork chops
Savory roasted pork chops seasoned with garlic and paprika.
05 May 2026Grilled salmon with zesty lime butter sauce
Grilled salmon topped with zesty lime butter sauce, easy to make and delicious.
05 May 2026Grilled eggplant with tomato and ricotta
Enjoy smoky grilled eggplant with fresh tomatoes and creamy ricotta.
05 May 2026Rosemary chicken with ratatouille
A wholesome rosemary chicken served with vibrant ratatouille.
05 May 2026Chicken with tomatoes and prunes
A savory chicken dish with tomatoes and prunes for a unique flavor.
05 May 2026