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