Ingredients for Salmon Mushroom Coulibiac With Sour Cream Dill Sauce
- Salmon Fillets
- 1 egg yolk
- 8 ounces cream cheese (softened)
- 1/2 cup (1 stick) unsalted butter (softened)
- Granulated Sugar
- 1/2 teaspoon salt (plus extra for filling)
- All Purpose Flour
- Vegetable Oil
- 8 ounces sliced mushrooms
- Pepper
- 1 medium onion (chopped)
- Garlic Cloves
- Long Grain Rice
- Fresh Spinach
- Fresh Dill
- 1 cup sour cream
- Milk
- Lemon Rind
- 1 tablespoon lemon juice
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How to Make Salmon Mushroom Coulibiac With Sour Cream Dill Sauce
- **Sour Cream Dill Sauce:**
- 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.
- **Cream Cheese Pastry:**
- 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.
- Gradually add 2 1/2 cups all-purpose flour, mixing until just combined. Do not overmix.
- Divide the dough in half. Shape each half into a square, wrap in plastic wrap, and refrigerate for at least 1 hour.
- **Filling:**
- 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.
- 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.
- 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.
- Stir in 5 ounces fresh spinach (chopped) and 2 tablespoons fresh dill. Fluff with a fork and let cool.
- **Assemble and Bake:**
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- On a lightly floured surface, roll out one pastry square to a 10-inch square (about 1/8-inch thick). Place on prepared pan.
- 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.
- In a small bowl, whisk together 1 egg yolk and 1 tablespoon water. Brush the border of the pastry with the egg wash.
- Roll out the second pastry square to an 11-inch square. Place it over the filling, smoothing the edges to seal.
- 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.
- Bake for 60-75 minutes, or until the pastry is golden brown and the salmon is cooked through.
- 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.
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
21g
Fat
132g
Carbs
14g
