Make a Stunning Salmon Coulibiac at Home for Christmas
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Recipe Overview
Overview
Salmon Coulibiac is a dish that beautifully marries tradition with elegance. This recipe showcases poached salmon, which is flaked and mixed with a flavorful duxelles of mushrooms and shallots, all encased in a rich puff pastry. The addition of hard-boiled eggs adds a delightful texture and flavor contrast, making each bite a unique experience.
The preparation involves several steps, but each is straightforward and rewarding. Poaching the salmon in a flavorful broth ensures it remains moist and tender, while the duxelles, made from finely chopped mushrooms and shallots, adds depth to the filling. The key to success lies in keeping the pastry cold, which allows for a perfect bake without compromising the structure.
Assembling the layers is where the magic happens. With careful attention to detail, you create a stunning presentation that is sure to impress your guests. The final touch of an egg wash gives the pastry a beautiful golden color, making it not only delicious but visually appealing as well.
This dish is perfect for special occasions, especially during the holiday season. It embodies the spirit of celebration and is sure to be a centerpiece at any festive gathering. Whether you’re serving it warm or at room temperature, Salmon Coulibiac is a dish that will leave a lasting impression.
Recipe Details
Steps & Tips
Gather two eggs, rice couscous, sliced mushrooms, sliced shallots, and skin-off salmon fillet.
Boil the eggs for 9 minutes to hard boil them.
In boiling water, add salt, thyme, bay leaves, and white wine, then add the salmon.
Tip: Let the aromatics boil for one or two minutes to release their flavor before turning off the heat.
After 5 minutes, remove the salmon from the poaching liquid.
Mix poaching juices with cold water to stop the cooking of the salmon.
Boil rice until tender.
In boiling salted water with herbs, pour over couscous and let it sit for 5 minutes.
Tip: Fluff the couscous with a fork after letting it sit to achieve a nice texture.
Chop shallots and mushrooms finely for the duxelles.
Melt butter, cook shallots, add mushrooms, and then add parsley.
Tip: Cook shallots on low heat for about 5 minutes to ensure they are properly softened.
Tip: Avoid excess moisture in the filling to prevent the pastry from becoming soggy.
Flake the salmon and quarter the hard-boiled eggs.
Tip: Keep all ingredients cold before assembling to ensure the pastry remains workable.
Preheat the oven to 200°C.
Unroll puff pastry and cut one piece for the bottom and a larger piece for the top.
Tip: If the pastry becomes too soft, return it to the freezer to firm up before continuing.
Return cut pastry to the freezer to keep it cold.
Mix egg with water for the egg wash.
Layer rice, salmon, and eggs on the pastry, leaving a border.
Fold the edges of the pastry over the filling to create a parcel.
Moisten edges and place the top pastry over the filling, sealing it well.
Tip: Moisten the edges of the pastry lightly to ensure a good seal when assembling.
Trim excess pastry and seal the edges further.
Brush the assembled pastry with egg wash.
Tip: Use the back of a knife gently to decorate the pastry without piercing it.
Tip: Chill the assembled pastry in the fridge or freezer before baking for better texture.
Bake in the oven for about 30 minutes.
Let the pastry cool slightly before slicing and serving.
Ingredients
Ingredient: Dairy
→ Substitution: Coconut Cream
Ingredient: Eggs
→ Substitution: Chia Egg
Ingredient: Gluten
→ Substitution: Gluten-Free Flour Blend
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Coulibiac is a traditional Russian dish that has been adapted in French cuisine.
- •The technique of poaching salmon ensures it remains tender and moist.
- •Using a duxelles of mushrooms helps prevent excess moisture from making the pastry soggy.
- •The dish is often served with a garlic and herb butter sauce.
