• Prep Time:
  • Cooking Time:
  • Serves: 10 servings

Susan's Coulibiac of Salmon

  • Recipe Submitted by on

Category: Seafood

 Ingredients List

  • -------------------------------FOR THE DOUGH-------------------------------
  • 5 1/2 c Flour
  • 1/4 c Cornstarch
  • 1/2 ts Salt
  • 1 lb Plus 2 tablespoons butter;
  • -cut into small piece
  • 2 Eggs
  • 1/2 c Sour cream


2 Salmon fillets; skin on
2 c Court bouillon
Freshly ground white pepper
2 ts Paprika
3 lg Red bell peppers; roasted,
-skinned, seeded and
1 1/2 lb Assorted exotic mushrooms;
-finely chopped
4 Shallots; minced
6 tb Butter
1 lg Onion; minced
3/4 c Long grain white rice
1/2 c Sour cream
2 Eggs; beaten with 2
1 tb Water

1 bn Fresh watercress; cleaned
-and patted dry
2 c Hollandaise Sauce

In a large mixing bowl, sift the flour, cornstarch and salt. Cut in the
butter and mix until it resembles coarse crumbs. In a small bowl, whisk the
eggs and sour cream together. Stir the egg mixture into the flour mixture,
stirring about 1 minute, until incorporated. This dough will be crumbly.
Turn the dough onto a floured surface and sprinkle it liberally with iced
water. Work the dough with a pastry scraper until the dough is moist. Dust
with flour and knead a few times until smooth. Cut off 1/4 of the dough and
shape into a smooth cake. Divide the remaining dough in half and shape into
rectangles. Wrap all three pieces with plastic wrap and refrigerate for at
least 30 minutes. Preheat the oven to 400 degrees F. Place the salmon in a
saute pan, over medium-high heat and cover with the court bouillon, add
water if necessary. Bring to a boil and skim away the fat. Reduce the heat
to medium and simmer for 15 minutes. Remove the salmon from the liquid,
reserving and set aside to cool. Remove the skin and flake the salmon.
Season the salmon with salt, pepper and the paprika. Cover the salmon and
refrigerate. In another saute pan, over medium-high heat, melt 3
tablespoons of the butter. Add the mushrooms and shallots. Season with salt
and pepper. Saute for 2 to 3 minutes or until the mushrooms wilt and most
of the liquid has evaporated. Remove from the heat and set aside. Wipe out
the saute pan, and place back over the heat and melt the remaining 3
tablespoons of the butter. Add the onions. Season with salt and pepper.
Saute for 2 to3 minutes or until wilted. Add the rice and continue to saute
for 1 minute. Stir in the reserved court bouillon. Bring to a boil, reduce
the heat to medium, cover and cook for about 15 minutes or until tender.
Remove from the heat and cool completely. Stir in the sour cream. Season
with salt and pepper. To assemble, on a floured surface, roll out one piece
of the dough into a rectangle, (15 by 9 by 1/8-inch thick) Line a sheet pan
with parchment paper. Place the rolled dough on the baking sheet. Using the
tip of the knife, mark an area 12 by 7 to center your filling. Spread in
layers: rice, mushrooms, 1/2 of the salmon, peppers, and remaining salmon.
Roll out the other dough and place on top pressing down to form a
rectangular loaf. Seal the ends of the dough completely and egg wash the
entire dough. Roll out the remaining dough and cut into strips and leaves.
Use these to cover seams and decorate the loaf. Brush again with the egg
wash. Using a sharp knife, make a couple of cuts at the top of the loaf.
Place in the refrigerator and chill for 30 minutes. Remove from the
refrigerator and bake for 1 hour, brushing halfway through the baking
process with the egg wash. Remove from the oven and cool for 5 minutes
before serving. Serve with watercress and Hollandaise Sauce

Yield: 8 to 10 servings

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