Coulibiac Of Salmon With Dill

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 12
• 2 cups all-purpose flour
• 1 teaspoon salt
• 3/4 cup shortening
• 1/2 cup ice water
• 3/4 cup long grain rice
• 1 1/2 cups water
• 1/3 cup butter
• 1 1/2 cups finely chopped onions
• 1 cup finely chopped mushroom
• 1 1/2 lbs salmon fillets
• 5 eggs, hard cooked
• salt and pepper
• 1 cup finely chopped fresh dill
• 1 egg
• 1 teaspoon milk
• diced red pepper
• 2 tablespoons finely chopped dill or 2 tablespoons parsley
• 1/2 cup butter
• 2 tablespoons dry wine
• 1 tablespoon lemon juice

Recipe

• 1 pastry: in large bowl, combine flour and salt; cut in shortening until mixture is crumbly.
• 2 gradually add water, gently tossing, then pressing ingredients together to form ball.
• 3 wrap in plastic wrap and chill for at least 30 minutes.
• 4 filling: in saucepan, combine rice and water.
• 5 cover, bring to boil, reduce heat and simmer until tender and water has evaporated- about 20 minutes.
• 6 uncover, and using fork, toss lightly with 2 tbsp butter.
• 7 let cool.
• 8 in skillet, melt remainin butter; saute onions and mushrooms until soft, about 5 minutes.
• 9 skin salmon and remove any small bones.
• 10 separate yolks from whites and chop each into 1/4 inch cubes.
• 11 on floured pastry cloth, roll out dough to 18 x 15 inch rectangle.
• 12 trim edges neatly, reserving all scraps of dough.
• 13 fold dough in half lengthwise.
• 14 transfer to centre of large baking sheet.
• 15 fold back to half of pastry so it extends over edge of sheet.
• 16 spread rice along the bottom half of pastry on sheet, leaving a 1 inch border.
• 17 season this with and all following layers with salt and pepper to taste.
• 18 spread onion-mushroom mixture over rice, then salmon, trimming to make fillets approximately the same thickness.
• 19 sprinkle with dill, then yolks, then whites.
• 20 glaze: whisk together egg and milk and brush some of the glaze onto the three narrow pastry edges around filling.
• 21 fold remaining pastry over filling; press edges together and fold under neatly.
• 22 cut 2 steam holes equidistant from ends.
• 23 gather up pastry scraps, roll out again and cut into the shape of holly leaves.
• 24 brush gently with some of the glaze and arrange over pastry.
• 25 use diced red pepper for berries.
• 26 reserve remaining glaze.
• 27 chill coulibac, lightly covered for at least 1 hour.
• 28 brush with remaining glaze and bake in 400f oven for 1 hour or until golden.
• 29 transfer to serving platter, garnish with dill or parsley.
• 30 to serve; cut into 1 1/2 inch thick slices.
• 31 sauce: heat together butter, lemon juice and wine.
• 32 serve in a pitcher for guests to pour over their slices of coulibac.
• 33 coulibac can be assembled early in the day, but is best baked fresh for the meal.