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Felvételeim nyilvános publikálása engedély nélkül nem használhatók.



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 onions
2 Tbsp peppercorns
1 carrot
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.



  1. Zsuzsa, you have been so prolific since I visited your blog last time! You cook so many complex dishes in such a short time. I have never tasted or baked coulibiac, but it looks terrific!

  2. Sissi, this only looks complicated. Make it a few times and it becomes like second nature. Just think you only have to make a salad and a dessert and you have a festive meal!

  3. can you make this dish with other types of fish, not just salmon, have you tried? This looks wonderful and I plan to try it over the Christmas holidays. Thank you for posting.

    1. Most definitely you can use the fish you desire just make sure there are no bones left in it. Russion cookbooks favour chicken or salmon for coulibiac, but I have seen recipes with white fish and shrimp.




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