Coulibiac of Salmon Recipe (Salmon Wellington)
User Reviews
5
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Prep Time
30 mins
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Cook Time
50 mins
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Total Time
1 hr 20 mins
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Servings
4
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Calories
877 kcal
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Course
Main Course
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Cuisine
Russian
Coulibiac of Salmon Recipe (Salmon Wellington)
Description
This Coulibiac of Salmon recipe begins by sautéing shallots and mushrooms in butter until browned, then simmering with white wine until the liquid evaporates, creating a deeply flavored mushroom filling. Puff pastry sheets are prepared and cut into squares to form individual parcels. Each square is layered with cooked rice, drained and seasoned spinach, the mushroom mixture, and seasoned salmon pieces, then sprinkled with fresh dill for herbal brightness.
The edges of the puff pastry are brushed with an egg wash to aid sealing. The assembled packages are baked until the pastry is golden and crisp, encasing the layered filling. This results in a dish with contrasting textures: a flaky, buttery crust and tender salmon with savory vegetable and herb layers inside.
The recipe allows prep ahead by assembling and refrigerating the wrapped parcels before baking. Brushing with egg wash just before baking ensures a glossy, appealing crust.
Ingredients
- 2 heets puff pastry thawed
- 2 tablespoons butter unsalted
- 3 shallot thinly sliced
- 1 pound mushroom sliced
- 1/2 cup white wine
- 1/4 cup dill chopped
- 1 cup rice cooked, leftover
- 2 pieces salmon 6-8 ounces each) cut in half for 4 square-ish pieces
- 1 box spinach thawed, chopped, frozen
- 1 egg large
- salt and pepper
Instructions
- Preheat the oven to 400 degrees F. Place a skillet over medium heat. Add the butter, sliced shallots and mushrooms. Saute for 5 minutes to brown the mushrooms. Then salt and pepper to taste, and add the wine. Allow the mushrooms to simmer until the wine has completely absorbed and the mushrooms are nearly dry, about 15-20 minutes.
- Meanwhile, cut one sheet of puff pastry into 4 squares and place them on a parchment paper-lined baking sheet. Top each square with 1/4 cup of cooked rice, make sure to leave a border around the edges.
- Squeeze the spinach to remove any excess liquid, then layer the spinach over the rice. Sprinkle the spinach with a touch of salt. Once the mushrooms have cooked down, layer them on top of the spinach. Top each stack with a half-portion of salmon. Salt and pepper the salmon and sprinkle with fresh dill.
- Whisk the egg with 1 tablespoon water and brush it around the exposed puff pastry edges.
- Roll the second piece of puff pastry out into a slightly larger square. Cut it into four smaller squares. Lay each square over a salmon stack. Gently seal the edges by crimping with a fork.
- Brush the remaining egg over the tops. Cut a small vent in the top of each pastry. Bake for 20-30 minutes until the tops are golden.
Notes
- For make-ahead convenience, assemble and seal each puff pastry parcel, wrap individually, and refrigerate overnight.
- Brush the parcels with egg wash immediately before baking for a golden, glossy finish.
- Make sure to squeeze excess liquid from the spinach to avoid soggy pastry.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 877 kcal
% Daily Value*
| Serving | 8oz | |
| Calories | 877kcal | 44% |
| Carbohydrates | 77g | 26% |
| Protein | 18g | 36% |
| Fat | 54g | 83% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 56mg | 19% |
| Sodium | 385mg | 16% |
| Potassium | 815mg | 17% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 8785IU | 176% |
| Vitamin C | 10.3mg | 11% |
| Calcium | 133mg | 13% |
| Iron | 5.8mg | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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