A Spicy Perspective

Salmon Wellington (Coulibiac of Salmon)

Classic Coulibiac of Salmon, tender salmon fillets layered with rice and mushrooms, wrapped in puffed pastry, just like Salmon Wellington!

Perfect Coulibiac of Salmon Recipe | ASpicyPerspective.com #holiday

Coulibiac of Salmon… AKA Salmon Wellington

Today’s recipe concept came from the beloved Asheville chef Joe Scully of The Corner Kitchen.

He introduced us to Coulibiac of Salmon (kool-ee-bee-ack) at a local wine dinner several years ago, and I immediately fell in love! It’s very similar to a Salmon Wellington recipe, yet with a few added layers for texture and intrigue!

Coulibiac of Salmon Recipe | ASpicyPerspective.com #holiday

One problem, this traditional Russian dish involves a layer of hard-boiled eggs, the only food I simply can’t stomach. (It’s the sulfuric yolk odor. I can’t explain it, but it makes me gag!)

Making Coulibiac of Salmon Recipe | ASpicyPerspective.com #holiday

So I’ve substituted wilted spinach for the egg layer, it’s a mild, but colorful adjustment.

I’ve also modified it for individual portions, making Coulibiac of Salmon easier to handle and faster to bake.

How to Make Coulibiac of Salmon Recipe | ASpicyPerspective.com #holiday

Imagine… Individually wrapped pastries, piping hot, and packed with rice, spinach, sautéed mushrooms, salmon, and dill.

Break through the crusty golden exterior with your fork, and sink into layers of steaming goodness!

Dazzling Coulibiac of Salmon Recipe | ASpicyPerspective.com #holiday

Salmon Wellington is a true show-stopper with a gorgeous golden crust and layers of yummy goodness inside. It’s perfect for dinner parties or hosting the boss, and fairly easy to put together.

Holiday Coulibiac of Salmon Recipe | ASpicyPerspective.com

If you are looking for something out of the ordinary to serve at a holiday dinner this season, Coulibiac of Salmon is just the dish to make your meal sensational!

Coulibiac of Salmon Recipe | ASpicyPerspective.com #holiday
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Salmon Wellington (Coulibiac of Salmon)

Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes
Coulibiac of Salmon Recipe, tender salmon fillets layered with rice and mushrooms, wrapped in puffed pastry. A traditional Russian dish for the holidays.
Servings: 4


  • 2 sheets puff pastry, thawed
  • 2 tablespoons unsalted butter
  • 3 shallots, thinly sliced
  • 1 pound mushrooms, sliced
  • 1/2 cup white wine
  • 1/4 cup chopped dill
  • 1 cup cooked, leftover rice
  • 2 pieces salmon, (6-8 ounces each) cut in half for 4 square-ish pieces
  • 1 box chopped frozen spinach, thawed
  • 1 large egg
  • Salt and pepper


  • 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.


Serving: 8ounces, Calories: 877kcal, Carbohydrates: 77g, Protein: 18g, Fat: 54g, Saturated Fat: 15g, Cholesterol: 56mg, Sodium: 385mg, Potassium: 815mg, Fiber: 5g, Sugar: 5g, Vitamin A: 8785IU, Vitamin C: 10.3mg, Calcium: 133mg, Iron: 5.8mg
Course: Holiday, Main Course
Cuisine: Russian
Author: Sommer Collier

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75 comments on “Salmon Wellington (Coulibiac of Salmon)”

  1. Pingback: Pie Recipes From Around The World - ForSomethingMore

  2. This was a hit at our Xmas party! I cut them on the diagonal and covered with a drizzle made from mayo, Dijon mustard, plus water to thin it, drizzle. I DID use the boiled eggs as it’s traditional. If you use frozen spinach I’d recommend pressing out the moisture. I too, disliked the egg remarks; I almost left, but hung in there.

  3. I found the chef’s description of his negative reaction to hard-boiled eggs off-putting for two reasons: First of all, I don’t want to think about unpleasant reactions to food when I’m contemplating a new recipe. And second, I don’t think his personal negative reaction to one ingredient is a good reason to keep other readers from learning the true traditional recipe.

  4. You’re overboiling your hard-cooked egg, converting the yolk’s sulfur compounds to stinky sulfur dioxide, probably turning the outer part of the yolk to a green color.
    To avoid this, and get a pleasant-tasting egg and yellow yolk, start cooking the egg(s) in lots of cool water.  Over medium heat, bring the water just to a rolling boil, and turn off the heat, leaving the eggs to gently cook  with the pot tightly covered for 13 to 15 minutes.  You can then cool the eggs in cold or ice water, and crack and peel off the shell.

  5. I have to tell you that hard boiled eggs are one of the only foods that I can’t stomach either, but when I break them up into small pieces in coulibiac  I don’t even taste them and it’s really a delicious food!

  6. I’d like to make this salmon dish for my upcoming gourmet club. What are the best sides to serve with it? I had originally planned to have stuffed cabbage rolls but they also have rice in them and I don’t want to have more rice.

    • Hi Linda,

      Since this is a Russian dish, potatoes and cabbage would be traditional. Maybe scalloped potatoes and then cabbage with bacon? We have both recipes here on ASP. :)

  7. Pingback: Salmon Coulibiac – The Hungry Panda

  8. Hello, what a lovely looking dish. I was thinking of making it for my bookclub. Is it possible to make it a day ahead before it bakes and just refrigerate over night? Thanks!

  9. Made this for dinner tonight. My husband, who doesn’t usually care for fish, really liked it. I felt fancy making it. Thanks for sharing!

  10. I’m definitely making this!!!

  11. I first discovered Salmon Coulibiac in my beloved “Betty Crocker International Cookbook” back in the 80s. It’s always been a big hit at dinners and events. Looking forward to trying your version!

    • I made this for dinner for my in laws. It was my first time doing it and I’m so glad everyone (even my husband who’s not into fish) liked it. My father in law didn’t stop saying “it’s good!”. :-) i definitely recommend this recipe. Easy to prepare and simply delicious.

  12. These pieces really set a standard in the inysturd.

  13. I came across this recipe while looking for uses for puff pastry. I made it for the hubby and me last night, and it was a huge hit! He’s already looking forward to having it again. ;o)

    Thanks – I’ll be adding you to my reader!

  14. Gorgeous – what an elegant and impressive meal. You’ve made it look so easy!

  15. I think this looks so good, different than I’ve ever had. I like that you switched out the spinach for the eggs.

  16. Wonderful Recipe Sommer!
    But, may I recommend wild Alaskan salmon over anything else. Buy it from me or anyone else, just choose wild for its vastly superior texture, flavor and color. All Alaskan salmon, Bristol Bay salmon in particular (where I fish), is the most sustainably harvested on earth. In addition to being a truly renewable resource, Alaskan salmon spend their entire lives right off Alaska’s remote coastlines and in the North Pacific in totally pristine waters––so it is a very healthy food. Additionally, salmon are short lived fish so heavy metals and other contaminants do not build up in their bodies.

    Keep up the good work!

    Traveler Terpening
    Cold Country Salmon

  17. This is a great dish. So elegant and the combination of salmon and phyllo is irresistible.

  18. I'm only a week behind in my reading. Anyway, this looks amazing. I am very picky about liking salmon, and this looks like it can't be anything but great. Thanks for the recipe!

  19. Sommer, this is such an open comment on why you (and we) blog. For me, it's putting my favorite new and traditional recipes somewhere for posterity's sake. I do love visiting your blog and my one regret is that as I get further into blogging and 'follow' more and more blogs, it becomes impossible to be present on all of them as much as I would like. Keep up your good work! I think it's phenomenal what you've accomplished in such a short time! Happy New Year!

    Incidentally, these salmon pouches look just beautiful! Excellent photos showing us just how to do it! Sooo terrific!

  20. I love reading your reasons for blogging and I am sure your will only get betta and betta darling..love ya girl! it's true a little page does take so much time, but it is worth it in the end..a future book..I'll take two okay make it three, one for each of my sisters..lol


  21. Yes, you DO inspire us! To eat, to cook, to enjoy… I want your yummy pastry wrapped salmon right now!

  22. What a great post Sommer. I love your reasons for blogging. I also love this recipe. It's always fun seeing what you've created and reading your posts. I'm happy I recently came across your blog. I wish you a wonderful 2011 and can't wait to see what you have coming up here!( I'd buy your book;)

  23. Ooh, your writing was so interesting that I forgot to tell you that these pockets look amazing!

  24. Hey Sommer, this is such a sweet post. I identify with what you said about confidence-homo sapiens have a way of almost never finding balance when it comes to this topic (smile). It seems like your'e either there or on your way to balance with this though if you even know enough to be able to so eloquently put that into words. Me always thinks that the idea of a balance in confidence has so much to do with how we treat ourselves as well as others-very important:)
    Oh, and your reason for blogging is quite nice and even motherly. Very nice…
    Hey, I hope you guys are having a wonderful start to your new year. Yes…!

  25. Sommer! Your tutorial is a work of art. Your reasons mirror many of mine for blogging. There are others, too… but I am too tired to try to write intelligibly. I am so delighted I have found you. Believe me… I know what kind of time it takes to build a great site. Mine started in August 2008 and I have a massive amount of information all so important to me there… and now, as more and more of my traditional recipes are posted, I have only just begun to be thinking about artistry. How can we do it all? Cook? Style? Photograph? Write and Sell our Brand? I just cook and try to inspire… and you inspire me.

  26. I love your blog's mission–to make people feel comfortable in their kitchens! Knowing your way around the kitchen, even if it's only with a few yummy staples, can be such a confidence-booster. You're doing a great job! Happy New Year as well! :D

  27. I wish you the best this year and good for you to put it out there about your book! Keep it as your goal and it will happen! – xoxo Megs

  28. What beautiful puff pastry parcels!
    Love your blog, and looking forward to another year!

  29. You said it so well… the part about blogging for the people who don't yet have the confidence. In a way that's why I do it, too… one of many reasons. I am so happy to have met you this year, and look forward to more blogging in 2011! Happy New Year!

  30. That looks perfect for my next dinner party. Love the step by step photos.

  31. Such a wonderful article and the fact that YOU blog is all our gain. Wishing you year filled with a thousand flavors and more, Sommer :)


    Chow! Devaki @ weavethousandflavors

  32. So glad you blog, you have helped me build my confidence as a cook for sure! Can't wait to see all the new recipes in 2011.

  33. What a beautiful dish Sommer! Great post. Have a wonderful new year!

  34. Salmon and pastry!! Yum. Happy New Year!

  35. I love coulibiac and also omit the hard boil eggs. A very Happy New Year to you and yours!

  36. Loved reading about your reasons for blogging. Yours is really one of my favorites! I like your sub of spinach in your coulibiac. Although I eat them, I also am not a huge fan of the smelly, dry yolkiness of hard-boiled eggs. Happy New Year, Sommer!

  37. I pretty much echo your reasons for blogging. I particularly echo the part where I hope that I inspire people to cook and give them confidence to do some amazing cooking themselves. I like to cheer lead beginning cooks.

    These pockets look so good!

  38. Great post! Have a happy new year!

  39. I also blog for so many reasonsd that you have stated here & because it is huge fun too!

    These salmon parcels are looking like real winners!!

    Must make them soon!

    A happy 2011 filled with joy, good health & good food!

  40. Wow! This is truly spectacular. I can only imagine how impressed my family or friends would be if I served these at a dinner party. I loved reading about your goals and intentions too. Your blog is one of my favorite places to visit because you are so genuine and talented. I would be the first to buy your cookbook! Thank you for sharing this recipe with me. I wish you and yours a blessed weekend and new year!

  41. What a lovely post. Thanks for sharing your reasons for blogging. I share many of the same reasons with you. I'm glad to have found your blog this year. And this recipe is amazing. It deserves a post all by its self. lol. Wow. I'm bookmarking it now. Delish.

    Happy New Year!

  42. I like your substitution of spinach! The flaky pastry looks so insanely good! I'm so glad you started blogging – you obviously have a talent for it!

  43. Those mini coulibiac look delicious! Yes, blogging is a lot cheaper than therapy and it works!

    Happy New Year!



  44. You certainly presented us with a unique and beautiful dish. Way to end a year, Sommer! Reasons for blogging seem to change as one becomes more knowing about the process. But it's always fun, isn't it?

  45. keep on blogging girlie I want a salmon dish just like this reminds me to make it again hugs


  46. Lovely post! So nice to know more about you! Delicious dish too.

  47. Pastry and salmon…I want! These look beautiful.
    Great post and your reasons for blogging certainly shine through in your posts :)
    Happiest of New Years

  48. Definitely hope you keep at it! You should always blog for you, and I'm glad that you do! And this salmon dish… one word. Wow!

  49. You left off one: You blog because you're good at it!

  50. I think maybe a lot of us started our blogs for very similar reasons. Little did we know how much fun it would be or how much we would enjoy meeting each other. Yours is a blog I love to visit.

    That salmon. Wow. I love everything about it (including the fact that you eliminated the hard boiled egg!)

  51. Sommer, I am so glad to know a blog friend like you, kind, passionate and intelligent.
    The puff with rice, spinach and salmon is just splendid!
    Happy New Year!

  52. These are so gorgeous, I love them. And I love this post and the full disclosure that goes with it. Wouldn't we all love a book deal? I started my blog for the heck of it, no reason beyond reading other blogs and thinking "hey, I can do that!". But with the realization that I was probably prediabetic, it took on more purpose. When I come up with a new low carb recipe, I can share it with people who need or want help in that department. And it keeps me on track too, it keeps me motivated to eat low carb as well.

  53. To cut into that would be heaven, what a great meal – my friends would be so impressed. Happy New year.

  54. Definitely a show stopper…gorgeous presentation!!

  55. Cheaper than therapy. So right there.

  56. I could not have said it better – I blog for the same reasons as you. Thanks for putting it into words :).

    I'd love to put my fork through that pastry and discover such a beautiful filling!

  57. Great post Sommer. I would have to say that I mirror everything you said. I blog for the exact same reasons you do. I had Coulobiac at a Food and Wine festival in Oregon and It's on my list of things to make. It was Salmon and Halibut, did not have eggs, had a lobster cream sauce slathered over it and it was to die for. I must make it soon. I talked to the chef about the recipe so have a pretty good start on how to do it. Thanks for the inspiration and courage to put in on my "next up big dinner" list.

  58. Thank you for everything you put into this blog, it's truly appreciated. I wish you the very best for the New Year, may it be filled with joy and creativity.

  59. This looks fabulous!!! I've made something similar this fall so I know this would be a hit in my home, too. Especially as you used mushrooms and my babies LOVES mushrooms!

    ANd I LOVE this post!!! I blog for the same.exact.reasons you do! Love this and I love your blog evn more, so happy to have discovered it! Sommer J II ;)

  60. Happy New Year to You and many years of successful blogging:)
    As regards the dish – it is also a traditional dish in the east of Poland and the name is "kulebiak"; the stuffing usually with meat, fish (soft water) rice or cabbage and mushrooms.
    Yours looks delicious:)

  61. I am so glad that you decided to blog, I always come here for mouthwatering dishes and lovely posts.
    This salmon puff looks divine! We're in a puff phaze :)

  62. Thanks very much for sharing why you blog. Mine is similar to yours in many ways…definitely work all the time we put into blogging :D Love your salmon puff…beautiful pictures, too. Wishing you a great 2011!

  63. I love so much this post. I identify myself with what you wrote.
    The recipe sounds close to the french salmon en croute. your photos are so great.

    I wish You..
    12 Month of Happiness,
    52 Weeks of Fun,
    365 Days Success,
    8760 Hours Good Health,
    52600 Minutes Good Luck,
    3153600 Seconds of Joy

    Happy New Year

  64. I think personal growth is a great reason to blog, as is inspiring people to cook, whether they are ardent cooks or beginners. Great post, and your salmon isn't too shabby either :)

  65. I love this post. I love the recipe and the pictures but mostly I love the post. I so much identify myself in what you wrote. And I tend to do "end of year reflections too" let's see what I come out with this year. Happy (almost) new year!

  66. I am happy, too, that you decided to become a food blogger! Your posts are always fun and your recipes tasty. Keep on going!
    What a lovely dish. I have never heard about it either. I would have to leave out the mushrooms, eggs would be fine. Dishes like these are so hostess friendly, since they can be prepared in advance.

  67. lovely post Sommer puff pastry look fabulous we enjoy them with sweet and savoury
    happy new year I am glad we met blogging :)

  68. what an incredible dish!! I have never seen that before, it is amazing! On another note, I am so glad that you did decide to blog, I love reading your posts, and it had been a pleasure meeting you and getting to know you. Thank you for all you do!

  69. Those look delicious! Unfortunately, it's the only two ingredients my SO will not eat: cooked fish and mushrooms.

    Perhaps I'll just make them for me. :D

  70. What an awesome recipe! Never tried it before but salmon n puff pastry sounds delish!
    Wish you a very happy new year!

  71. And we are so glad you blog! I see a book!