Ingredients
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2 salmon fillets
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3/4 cup cream cheese, softened
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3/4 cup butter, softened
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2 teaspoons granulated sugar
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1/4 teaspoon salt
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1 1/2 cups all-purpose flour
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2 tablespoons vegetable oil
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3 cups mushrooms, minced
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3/4 teaspoon salt
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1/2 teaspoon pepper
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2 garlic cloves, minced
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1/2 cup long-grain rice
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2 cups fresh spinach, chopped
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2 tablespoons fresh dill, chopped
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1 cup sour cream
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2 tablespoons fresh dill, chopped
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2 tablespoons milk
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1 egg yolk
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1 onion, sliced
Instructions
- SOUR CREAM DILL SAUCE:
- Mix all ingredients together in a bowl and refrigerate until ready to serve.
- PASTRY:
- In large bowl beat together cream cheese, butter, sugar and salt until fluffy.
- Stir in flour just to blend.
- Divide in half; shape into squares. Wrap each half in plastic wrap; refrigerate until firm - about 1 hour.
- FILLING:
- Meanwhile, in a large skillet, heat half of oil over medium heat; fry mushrooms and 1/4 teaspoon each of the salt and pepper until no liquid remains, about 7 minutes.
- Transfer to bowl.
- In a saucepan, heat remaining oil over medium heat. Fry onion, garlic and remaining salt and pepper for 3 minutes.
- Add rice and 1 cup water; bring to a boil. Cover, reduce heat and simmer until rice is tender and the water is absorbed, about 20 minutes.
- Add spinach and dill to rice mixture and fluff with fork. Let cool. (NOTE: It is important to let this mixture cool for as long as possible in order that it does not make the pastry soggy and difficult to work with - I unfortunately know this from experience.).
- PREPARING COULIBIAC:
- Line rimmed baking sheet with parchment paper. On lightly floured surface, roll out 1 piece of pastry to 10 inch square and about 1/8 inch thick.
- Place on prepared pan. Spoon half of the rice mixture over pastry, leaving a 2 inch border.
- Top with 1 salmon fillet; spread with mushroom mixture.
- Top with remaining salmon fillet; spoon remaining rice mixture over the top.
- Mix egg yolk with 1 tablespoon of water for egg wash; brush over border of pastry.
- Roll out remaining pastry to 11 inch square; place on filling, smoothing around edge. Fold bottom edge over top edge, pressing to seal. Flute edges.
- Brush egg wash over pastry; cut 4 steam vents on top. Bake in 350°F oven until golden, about 1 hour.
- Let stand for 10 minutes. Using serrated knife, cut diagonally into quarters and then cut each quarter into half or thirds. Serve with Sour Cream Dill Sauce.