This amazing recipe comes from a Safeway handout. I made it for company several times; every time marvelling what a lovely dish it is. And I don't even like fish. If you can't eat this you can't eat anything with fish.
1 pkg. puff pastry
500 g salmon fillets
dry white wine
2 bay leaves
2 celery stalks
2 Tbsp peppercorns
2 tsp salt, divided
6Tbsp butter divided
1 cup fish stock
3/4 cup basmati rice
2 cups mushrooms, sliced
1 red pepper, diced
1/2 lemon’s juice
3 hard cooked eggs, chopped
2 tsp pepper
1 Tbsp dry dill weed
4 green onions, chopped
1 egg, lightly beaten for egg wash
• Place salmon in baker.
• Add chopped celery, onion, carrot, bay leaves, peppercorns, 1 tsp salt.
• Cover with equal parts of wine and water.
• Poach in oven, until fish is done.
• Or microwave on medium for 15-20 minutes, turning dish every 5 minutes.
• Drain and reserve fish stock.
• Discard vegetables, and fish skin.
• Flake fish into a large bowl. Set aside.
• Melt 3 Tbsp butter.
• Add rice, 1 tsp salt and sauté for 1 minute.
• Add 1 cup from the reserved fish stock.
• Slowly simmer rice for 3 minutes, remove from heat and transfer to a separate bowl to cool down a bit.
• In the same skillet heat up 3 Tbsp butter on medium heat.
• Add the mushrooms and red pepper and sauté until mushrooms reabsorb their liquid.
• Add the rice to the large bowl with the flaked fish.
• Add the mushroom and the red peppers to the bowl.
• Add the hard cooked eggs, lemon juice, dill weed and the pepper to the bowl.
• Combine gently with clean hands, cover and refrigerate until thoroughly chilled.
• Preheat the oven to 450F.
• Roll out both pastry blocks to 14X10-inch rectangles.
• Place one pastry on a buttered cookie sheet.
• Pile the chilled salmon mix in the center, leaving a 1-inch margin all around.
• Flatten filling slightly to form it into a tidy square or oval.
• Paint the margin with egg wash.
• Top with the second pastry, sealing the edges to the egg washed bottom layer.
• Press lightly all around the filling.
• Trim access pastry and decoratively flute edges to seal.
• Make a small slit in the middle and insert a small rolled up aluminum foil for vent.
• Cut a hole inside and
• Brush the coulibiac all over with egg wash.
• Chill for 1-4 hours.
• Bake the coulibiac at 450F on the lower middle of the oven until golden brown.