Coulibiac

Coulibiac

By
From
Encyclopedia of Food and Cookery
Serves
6

A Russian delicacy which is a larger relation of pirog and piroshki. Coulibiac is a plump savoury turnover filled with layers of salmon, rice (or rice vermicelli) and eggs. In Russia it would be made with fresh salmon but it is delicious made with a good-quality tinned salmon. The pastry can be a cream cheese pastry or puff pastry. Coulibiac is excellent served warm – it can be made ahead and reheated – or cold, with sour cream.

Ingredients

Quantity Ingredient
375g frozen puff pastry, thawed
egg, beaten, to glaze

Filling

Quantity Ingredient
220g tinned red salmon, drained
30g butter
1 small onion, chopped
6-8 mushrooms, sliced
185g rice, boiled
1 tablespoon parsley, chopped
2 hard-boiled eggs, sliced
salt and freshly ground black pepper

To serve

Quantity Ingredient
125g butter, melted and mixed with lemon juice
1/2 lemon, (optional)
or 250g sour cream, (optional)

Method

  1. To make filling, flake drained salmon coarsely, discarding skin and bones. Melt about half butter in a frying pan, add onion and cook gently until soft. Add mushrooms, toss a few moments and remove pan from heat.
  2. Roll out about three-quarters of the thawed puff pastry on a lightly floured surface to a neat rectangle about 18 × 30 cm. Place pastry on a baking tray and trim edges neatly, reserving trimmings. Leaving a clear border of 2.5 cm all round, place filling ingredients in layers on pastry. Begin with a layer of rice, sprinkled with parsley and dotted with a little butter. Cover with a layer of salmon, then a layer of onion and mushroom mixture, then sliced eggs. Season each layer with salt and pepper.
  3. Roll out remaining pastry to a rectangle that will cover the filling, and place it on top. Brush uncovered border with a little beaten egg and fold up to overlap the covering piece of dough. Press edges together to seal. Make 2 slits in top and decorate coulibiac with pastry fish or other shapes made from trimmings. Secure the decorations with beaten egg. Chill for at least 30 minutes, longer if desired.
  4. Brush with beaten egg and bake in centre of a preheated hot oven for 30 minutes. Remove from oven and pour a little melted butter through slits in top – or serve coulibiac with a melted butter and lemon sauce or sour cream.
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