*  Exported from  MasterCook  *
 
                              SALMON COULIBIAC
 
 Recipe By     : 
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Seafood                          Russian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2                    (15xl2-inch) sheets puff
                         -pastry
                         Rice Filling, chilled
                         -(recipe follows)
                         Mushroom-Spinach Filling,
                         -chilled (recipe follows)
    1 1/2   lb           Poached salmon, boned and
                         -flaked, chilled
    1                    Egg
    2       ts           Half and half
    2                    (lOx4-inch) sheets puff
                         -pastry
 
   Salmon coulibiac is a traditional Yule holiday dish in
   Russia because it looks like a present: red (salmon)
   and green (spinach), all gift-wrapped in puff pastry.
   This dish would also be ideal on a New Year's Eve or
   Twelfth Night buffet. Here's a salmon coulibiac from
   Just Off Melrose caterers in Hollywood.
   
   Cucumber-Dill Sauce (recipe follows)
   
   Place 2 (15xl2-inch) puff pastry sheets side by side
   on floured board. For each puff pastry, spoon 1/4 Rice
   Filling evenly over center of each pastry. Add
   Mushroom Spinach Filling evenly on top of rice
   mixture. Distribute flaked salmon evenly over mushroom
   mixture. Top each with remaining Rice Filling.
   
   Beat egg with half and half in small bowl to make egg
   wash. Brush edges of pastry with egg wash. Fold pastry
   lengthwise, overlapping edges. Tuck ends to seal. Turn
   over, seam-side down, onto greased baking sheet. Make
   cutouts from remaining (lOx4-inch) puff pastry sheets,
   using pastry cutters. Place on top and sides of pastry
   roll. Make vent in center of roll and brush entire
   surface and cutouts with egg mixture. Bake at 350
   degrees 45 minutes, or until golden brown. Remove and
   allow to cool 10 minutes before slicing. Serve hot or
   at room temperature with Cucumber Dill Sauce. Makes
   about 10 servings.
   
   Rice Filling
   
   2 tbs butter 1/2 cup chopped shallots 2 cloves garlic,
   minced 3 cups cooked rice 1 bunch fresh dill, chopped
   
   Melt butter in skillet over medium heat. Add shallots
   and garlic. Saute until shallots are tender. Add rice
   and dill and mix well.
   
   Mushroom-Spinach Filling
   
   1/4 cup butter 1 onion, chopped 1/2 pound mushrooms,
   sliced 1/4-inch thick 1 (IO-ounce) package frozen
   chopped spinach, thawed and squeezed dry Salt, pepper
   
   Melt butter in small skillet. Add onion and saute
   until tender, about 1 minute. Add mushrooms and
   spinach and cook 3 minutes. Season to taste with salt
   and pepper.
   
   Cucumber-Dill Sauce
   
   2 tbs butter 1/4 cup minced shallots 1 1/2 tsp flour 1
   cup half and half 1 cup sour cream 1/2 cup chopped
   fresh dill Salt, pepper 1/4 cup grated peeled cucumber
   
   Melt butter in small skillet over medium heat. Add
   shallots and saute until translucent. Stir in flour
   and cook 1 minute. Stir in half and half and simmer
   until slightly thickened. Add sour cream and dill.
   Season to taste with salt and pepper. Heat through,
   but do not boil. Add cucumber just before serving.
   Makes 2 1/2 cups.
  
 
 
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