Salmon coulibiac
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Salmon coulibiac
  Salmon    Seafood    Russian  
Last updated 6/12/2012 1:21:11 AM. Recipe ID 53265. Report a problem with this recipe.
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      Title: Salmon coulibiac
 Categories: Seafood, Russian
      Yield: 10 Servings
 
      2    (15xl2-inch) sheets puff
           -pastry
           Rice Filling, chilled
           -(recipe follows)
           Mushroom-Spinach Filling,
           -chilled (recipe follows)
  1 1/2 lb Poached salmon, boned and
           -flaked, chilled
      1    Egg
      2 ts Half and half
      2    (lOx4-inch) sheets puff
           -pastry
 
  Salmon coulibiac is a traditional Yule holiday dish in Russia because
  it looks like a present: red (salmon) and green (spinach), all
  gift-wrapped in puff pastry. This dish would also be ideal on a New
  Year's Eve or Twelfth Night buffet. Here's a salmon coulibiac from
  Just Off Melrose caterers in Hollywood.
  
  Cucumber-Dill Sauce (recipe follows)
  
  Place 2 (15xl2-inch) puff pastry sheets side by side on floured
  board. For each puff pastry, spoon 1/4 Rice Filling evenly over
  center of each pastry. Add Mushroom Spinach Filling evenly on top of
  rice mixture. Distribute flaked salmon evenly over mushroom mixture.
  Top each with remaining Rice Filling.
  
  Beat egg with half and half in small bowl to make egg wash. Brush
  edges of pastry with egg wash. Fold pastry lengthwise, overlapping
  edges. Tuck ends to seal. Turn over, seam-side down, onto greased
  baking sheet. Make cutouts from remaining (lOx4-inch) puff pastry
  sheets, using pastry cutters. Place on top and sides of pastry roll.
  Make vent in center of roll and brush entire surface and cutouts with
  egg mixture. Bake at 350 degrees 45 minutes, or until golden brown.
  Remove and allow to cool 10 minutes before slicing. Serve hot or at
  room temperature with Cucumber Dill Sauce. Makes about 10 servings.
  
  Rice Filling
  
  2 tbs butter 1/2 cup chopped shallots 2 cloves garlic, minced 3 cups
  cooked rice 1 bunch fresh dill, chopped
  
  Melt butter in skillet over medium heat. Add shallots and garlic.
  Saute until shallots are tender. Add rice and dill and mix well.
  
  Mushroom-Spinach Filling
  
  1/4 cup butter 1 onion, chopped 1/2 pound mushrooms, sliced 1/4-inch
  thick 1 (IO-ounce) package frozen chopped spinach, thawed and
  squeezed dry Salt, pepper
  
  Melt butter in small skillet. Add onion and saute until tender, about
  1 minute. Add mushrooms and spinach and cook 3 minutes. Season to
  taste with salt and pepper.
  
  Cucumber-Dill Sauce
  
  2 tbs butter 1/4 cup minced shallots 1 1/2 tsp flour 1 cup half and
  half 1 cup sour cream 1/2 cup chopped fresh dill Salt, pepper 1/4 cup
  grated peeled cucumber
  
  Melt butter in small skillet over medium heat. Add shallots and saute
  until translucent. Stir in flour and cook 1 minute. Stir in half and
  half and simmer until slightly thickened. Add sour cream and dill.
  Season to taste with salt and pepper. Heat through, but do not boil.
  Add cucumber just before serving. Makes 2 1/2 cups.
 




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Recipe ID 53265 (Apr 03, 2005)

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