Salmon Mushroom Coulibiac With Sour Cream Dill Sauce Recipe

How to Make Salmon Mushroom Coulibiac With Sour Cream Dill Sauce

1. **Sour Cream Dill Sauce:**
2. In a bowl, whisk together 1 cup sour cream, 2 tablespoons chopped fresh dill, 1 tablespoon lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Refrigerate until ready to serve.
3. **Cream Cheese Pastry:**
4. In a large bowl, beat together 8 ounces cream cheese (softened), 1/2 cup (1 stick) unsalted butter (softened), 1/4 cup granulated sugar, and 1/4 teaspoon salt until light and fluffy.
5. Gradually add 2 1/2 cups all-purpose flour, mixing until just combined. Do not overmix.
6. Divide the dough in half. Shape each half into a square, wrap in plastic wrap, and refrigerate for at least 1 hour.
7. **Filling:**
8. In a large skillet, heat 1 tablespoon olive oil over medium heat. Add 8 ounces sliced mushrooms and 1/4 teaspoon each of salt and pepper. Cook until all liquid evaporates, about 7 minutes.
9. Transfer mushrooms to a bowl. In the same skillet, heat 1 tablespoon olive oil. Add 1 medium onion (chopped) and 2 cloves garlic (minced). Cook for 3 minutes.
10. Stir in 1 cup long-grain rice and 1 cup water. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes, or until rice is tender and water is absorbed.
11. Stir in 5 ounces fresh spinach (chopped) and 2 tablespoons fresh dill. Fluff with a fork and let cool.
12. **Assemble and Bake:**
13. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
14. On a lightly floured surface, roll out one pastry square to a 10-inch square (about 1/8-inch thick). Place on prepared pan.
15. Spread half of the rice mixture over the pastry, leaving a 2-inch border. Top with one 6-ounce salmon fillet (skin on or off, your preference). Spread with the mushroom mixture. Top with the remaining salmon fillet and the rest of the rice mixture.
16. In a small bowl, whisk together 1 egg yolk and 1 tablespoon water. Brush the border of the pastry with the egg wash.
17. Roll out the second pastry square to an 11-inch square. Place it over the filling, smoothing the edges to seal.
18. Fold the bottom edge over the top edge, pressing to seal. Flute the edges. Brush the entire pastry with egg wash. Cut 4 steam vents on top.
19. Bake for 60-75 minutes, or until the pastry is golden brown and the salmon is cooked through.
20. Let stand for 10 minutes before slicing. Using a serrated knife, cut diagonally into quarters, then cut each quarter into halves or thirds. Serve immediately with sour cream dill sauce.