Coulibiac of Salmon

Classic Coulibiac of Salmon Recipe | #holidayClassic Coulibiac of Salmon, tender salmon fillets layered with rice and mushrooms, wrapped in puffed pastry. Mmmm!

Perfect Coulibiac of Salmon Recipe | #holiday
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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!

Coulibiac of Salmon Recipe | #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 | #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 | #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 | #holiday

Coulibiac of Salmon 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 |

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 | #holiday
5 from 2 votes

Coulibiac of Salmon

Prep Time
30 mins
Cook Time
50 mins
Total Time
1 hr 20 mins
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 Servings
Nutrition Facts
Coulibiac of Salmon
Amount Per Serving (8 oz)
Calories 1054 Calories from Fat 513
% Daily Value*
Total Fat 57g 88%
Saturated Fat 16g 80%
Cholesterol 87mg 29%
Sodium 360mg 15%
Potassium 887mg 25%
Total Carbohydrates 100g 33%
Dietary Fiber 4g 16%
Sugars 5g
Protein 29g 58%
Vitamin A 10.1%
Vitamin C 7.7%
Calcium 5.7%
Iron 29%
* Percent Daily Values are based on a 2000 calorie diet.


  • 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 6-8 ounce pieces of salmon, cut in half for 4 square-ish pieces
  • 1 box chopped frozen spinach, thawed
  • 1 large egg
  • Salt and pepper


  1. 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.
  2. 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.
  3. 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.
  4. Whisk the egg with 1 tablespoon water and brush it around the exposed puff pastry edges.
  5. 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.
  6. 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.

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67 comments on “Coulibiac of Salmon

  1. Pingback: Salmon Coulibiac – The Hungry Panda

  2. Geniposted April 13, 2017 at 5:26 pm Reply

    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!

    • Sommerposted April 18, 2017 at 8:40 am Reply

      Hi Geni,

      Absolutely! Just wrap them well so the pastry dough doesn’t dry out.

  3. Michelleposted January 3, 2017 at 8:18 pm Reply

    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!

    Rating: 5
  4. Tally erp 9 tutorialposted December 8, 2016 at 12:10 am Reply

    I’m definitely making this!!!

  5. Emily @ Life on Foodposted December 6, 2016 at 4:52 pm Reply

    Fancy! Looks amazing.

  6. Jeanposted December 6, 2016 at 12:01 pm Reply

    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!

  7. Mahaliaposted February 8, 2016 at 1:00 pm Reply

    These pieces really set a standard in the inysturd.

  8. Daniposted December 31, 2011 at 9:25 am Reply

    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!

  9. Jeanetteposted December 22, 2011 at 7:06 am Reply

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

  10. Miss @ Miss in the Kitchenposted December 21, 2011 at 9:23 pm Reply

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

  11. Traveler Terpeningposted April 27, 2011 at 9:39 am Reply

    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

    Rating: 5
  12. Katerinaposted January 14, 2011 at 2:02 am Reply

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

  13. thelonelyradish.composted January 6, 2011 at 1:13 pm Reply

    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!

  14. Susanposted January 5, 2011 at 11:04 pm Reply

    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!

  15. sweetlifeposted January 4, 2011 at 2:22 am Reply

    I love reading your reasons for blogging and I am sure your will only get betta and betta 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


  16. [email protected]posted January 3, 2011 at 10:27 pm Reply

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