← All recipesTotal: 1 hr 15 min
Ingredients
ADVERTISEMENT
Instructions
- Heat the oven to 200°C. Cook the onion and mushrooms in butter until their moisture has evaporated, then cool.
- Season the salmon. Mix the rice with dill, then wilt the spinach and squeeze it dry.
- Roll the pastry into a large rectangle. Layer rice, mushroom mixture, spinach, chopped egg and salmon down the center.
- Fold the pastry over the filling, seal well and turn seam-side down. Brush with beaten egg and cut a few small steam vents.
- Bake for 35 to 40 minutes until deeply golden. Rest for 10 minutes before slicing.
Kitchen note: Salmon thickness and cooking equipment vary. Check the thickest part for doneness and follow the food-safety guidance where you live.
Why you'll like this recipe
- It turns salmon into a dramatic centerpiece without requiring difficult techniques.
- Rice, mushrooms and egg make the filling substantial enough for a full meal.
- The pastry can be assembled ahead and chilled before baking.
Tips for better results
- Cool every cooked filling component before it touches the pastry.
- Keep the salmon in one even piece so the finished slices hold together neatly.
- Rest the coulibiac before cutting so the filling settles and the pastry stays crisp.
What to serve with it
Serve thick slices with a sharp cucumber salad, lemon wedges or a light mustard-dill sauce.
Storage
Refrigerate leftovers promptly and reheat gently in a hot oven so the pastry regains some crispness.
Common questions
What is coulibiac?
Coulibiac is a filled pastry associated with Russian and Eastern European cooking. Salmon versions commonly combine fish with rice, egg, mushrooms or greens.
Can I assemble it ahead?
Yes. Assemble and refrigerate the unbaked coulibiac for several hours, then glaze it just before baking.