Salmon Coulibiac Recipe SHARE TWEET PIN SHARE SHARE EMAIL Make this delicious, layered salmon pastry pie. Ingredients Quick Puff Pastry 1 ½ cups flour 2 tsp salt 1cup cold butter ¼ cup ice water Rice Pilaf ½ cup basmati rice ¾ cup water 1 tsp salt 1 tbsp olive oil 1 lemon zested Mushroom Duxelle 2 tbsp olive oil 1 tbsp butter 5 cremini mushrooms 1 garlic clove, chopped 1 tsp thyme, chopped pinch salt Salmon & Egg Filling 170g-180g skinless salmon filet 3 hard-boiled eggs, separate yolks and whites and mash ¼ cup chopped parsley ¼ cup chopped dill 1 yolk + 1Tbsp cream for egg wash Mustard Cream Sauce 1 tbsp butter 1 shallot 1 garlic 1 cup cream pinch of salt 2 tbsp grainy mustard 2 tbsp sour cream 1 tbsp lemon juice 1 tsp sugar 2 tbsp chopped dill Total Time: 1 Hour 30 Mins Servings: 1 coulibiac to be shared by 2 people Directions To Make the Puff Pastry: Pulse flour and salt in food processor. Add butter in cubes. Pulse about 12 times. Slowly add water, pulsing 5-6 times. If dry, add water 1 tsp at a time, pulsing twice in between additions and check consistency. Rest in fridge for 20 minutes. Remove dough and roll into a rectangle. Fold the top third down to the centre, and the bottom third over (like a letter). Make a quarter turn clockwise and roll out. Repeat this process three times. Cut in two portions - 1/3 and 2/3. Wrap and place in fridge until ready to use. Meanwhile, prepare all the layers. To Make the Rice: Rinse rice. Strain and put in small sauce pot. Add water, salt and oil. Bring to a boil. Drop heat to low and cover for 20 min. Remove lid, add zest and fluff. Cool immediately on a sheet tray in the fridge. To Make the Duxelle: Add chopped mushrooms to hot pan with oil. Add butter, chopped garlic, thyme, salt. Cook until golden brown. Cool in fridge. Assembly Roll out the smaller third of dough into a square about ¼-inch thick. Trim to 1-inch larger all around the piece of salmon. While keeping the layers tight and in the shape of the salmon, layer ½-inch thick each: rice, duxelle, egg whites. Place salmon and season with salt and pepper. Continue to layer egg yolks, dill and parsley. Roll out larger piece of puff pastry to same thickness as the bottom and gently lay it over the layers, smoothing out any air bubbles and pressing it to seal to the bottom edge of dough. Trim as needed. Using a fork, press top and bottom dough together along the border to make a tight seal. Egg wash. Bake in 400°F convection oven for about 25 minutes or until puff is a deep golden colour. If oven is not convection, heat it to 425°F to ensure the puff pastry gets the initial zap of heat needed to puff. To Make the Mustard Cream Sauce: In pan melt butter and sweat shallots and garlic. Stir in cream, salt, and reduce. Add mustard, sour cream, lemon juice and sugar. Stir in dill.