Traditional Russian Coulibiac: A Step-by-Step Guide

Ingredients

500g of salmon fillet
1 lemon, zested and juiced
2 tablespoons of olive oil
2 onions, finely chopped
4 cloves of garlic, minced
300g of mixed mushrooms, finely chopped
2 tablespoons of fresh dill, chopped
1 teaspoon of salt
1/2 teaspoon of pepper
300g of cooked white rice
4 hard-boiled eggs, finely chopped
500g of puff pastry
1 egg, beaten for glazing

Steps and instructions

Preheat the oven to 200°C (180°C fan) mark 6.
Place the salmon fillet in a shallow dish. Mix the lemon zest, half of the lemon juice and one tablespoon of olive oil together and pour over the salmon. Leave to marinate for 30 minutes.
Meanwhile, heat the remaining oil in a large frying pan and cook the onions and garlic for 5 minutes until soft. Add the mushrooms and cook for a further 5 minutes. Stir in the dill, salt, pepper and remaining lemon juice. Leave to cool.
In a large bowl, mix together the rice, hard-boiled eggs and mushroom mixture.
On a floured surface, roll out the puff pastry to a rectangle about 30x40cm. Spoon half of the rice mixture down the middle of the pastry, leaving a border of about 5cm around the edges.
Lay the marinated salmon on top of the rice and then spoon the remaining rice mixture over the salmon.
Fold over the edges of the pastry to enclose the filling and seal with a little water. Brush the pastry with the beaten egg to glaze.
Bake in the preheated oven for 30-35 minutes or until the pastry is golden and crisp.
Allow the Coulibiac to rest for 5 minutes before slicing and serving.

Tools for making

Shallow dish - To marinate the salmon fillet
Frying pan - For cooking the onions, garlic, and mushrooms
Large bowl - To mix together the rice, eggs, and mushroom mixture
Rolling pin - For rolling out the puff pastry
Pastry brush - To brush the beaten egg on the pastry for glazing
Baking dish - To bake the Coulibiac in the oven

Recipe variations

Replace the salmon fillet with smoked salmon or trout for a different flavor.
Try using puff pastry sheets instead of rolling out the pastry, for a quicker and easier preparation.
For a vegetarian option, substitute the salmon with roasted vegetables such as bell peppers, zucchini, and eggplant.
Add some cooked shrimp or prawns to the filling for a seafood combination.
Use a different herb or combination of herbs instead of dill, such as parsley, tarragon, or basil.
Experiment with different types of mushrooms like porcini, cremini, or shiitake to vary the flavor and texture.
Add some grated cheese, such as Gruyere or Cheddar, to the rice mixture for a cheesy twist.
Make a gluten-free version by using gluten-free puff pastry or substituting the pastry with thinly sliced potatoes or sweet potatoes.
For a spicy kick, add some chopped chili peppers or a sprinkle of red pepper flakes to the filling.
Instead of rice, try using quinoa or couscous as a filling alternative.

Recipe overview

Coulibiac is a traditional Russian dish that's become a beloved classic worldwide. This recipe takes you through the steps of creating a delicious Coulibiac from scratch. The salmon, marinated in lemon zest, lemon juice, and olive oil, is nestled within a savory mix of rice, hard-boiled eggs, and mushrooms. This delightful filling is then wrapped in a golden, flaky puff pastry. It's an elegant and satisfying dish that's sure to impress at any gathering. All in all, you can expect a beautiful blend of flavors and textures, with a bit of crunch from the pastry and a burst of freshness from the lemon-marinated salmon.

Common questions

Can I use a different type of fish instead of salmon? Yes, you can substitute salmon with other types of fish such as trout or cod.
Can I use pre-cooked rice? Yes, you can use pre-cooked rice. Just make sure it is fully cooked and cooled before mixing it with the other ingredients.
Can I use frozen puff pastry? Yes, you can use frozen puff pastry. Make sure to thaw it according to the package instructions before rolling it out.
Can I prepare the Coulibiac in advance? Yes, you can prepare the Coulibiac in advance. After assembling it, you can refrigerate it for up to 24 hours before baking. Just make sure to brush the pastry with the beaten egg right before baking.
Can I freeze the Coulibiac? Yes, you can freeze the Coulibiac after baking. Allow it to cool completely, then wrap it tightly in foil or plastic wrap and place it in the freezer. It can be stored for up to 3 months. To reheat, thaw it in the refrigerator overnight and then bake in a preheated oven until heated through.

Serving dishes and utensils

Baking dish - A shallow dish for marinating the salmon fillet.
Shallow dish - Used for marinating the salmon fillet.
Frying pan - Used for cooking the onions, garlic, and mushrooms.
Large bowl - Used for mixing the rice, hard-boiled eggs, and mushroom mixture.
Rolling pin - Used for rolling out the puff pastry.
Flour - Used for dusting the surface while rolling out the puff pastry.
Pastry brush - Used for brushing the beaten egg on the pastry for glazing.

Origin stories

Coulibiac is a classic dish of Russian cuisine, having a rich and storied history. It was originally a pie filled with sturgeon covered with fine wheat and served during the Russian Orthodox Christmas Eve's meatless feast. Later, French chefs brought the recipe to France, substituting the sturgeon with salmon and adding a puff pastry shell. The dish gained popularity in French cuisine and was adopted into various cuisines around the world. In essence, the Coulibiac is the epitome of a cultural culinary blend, uniting Russian, French, and global influences in a single, savory pie.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.