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Smoked Salmon Coulibiac Recipe

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This recipe for Smoked Salmon Coulibiac is from A Home Cook's Take on His Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup cooked rice
8 oz mushrooms freshly sliced sautee and patted dry
2 hard boiled eggs chopped
1/2 pound pre sliced smoked salmon
1 cup spinach sauteed and squeezed dry
2 sheets frozen puff pastry sheets
2 tablespoons fresh dill
1 tablespoon fresh thyme
1/2 sliced onion
1 egg beaten for egg wash
Directions:
Directions:
First, get everything prepared. Boil a pan of salted water, add the eggs and cook for 8 mins exactly. run under the cold tap to cool, then transfer to a bowl of cold water to cool completely before shelling and roughly chopping. Set aside.
Now cook the rice according to the instruction. Or use pre cooked rice.
In a pre heated sautee pan add about 2 tablespoons of olive oil and sautee the mushrooms season with salt & pepper. Set aside.
In the same pan sauteed enough spinach to make a cup and squeeze dry. Set aside.
Roll out 2 pastry sheets to 1/2-inch thickness on a floured surface and set aside. At this time preheat the oven to 400 degrees.
Ready to assemble, lay 1 of the pastry sheets on parchment lined baking sheet. now time to layer.
Place the rice on the bottom, top with smoked salmon, then spinach and eggs now for the mushrooms and onion top with dill and thyme.
Egg wash around the bottom of the puff pastry. Drape the 2nd puff pastry over the coulibiac and gently press the edges to seal the 2 pastry sheets together. Trim the edges to neaten and crimp with your fingers or press down with a fork.
Brush the pie all over with beaten egg place 3 slits into the pastry bake on 400 for about 30 minutes or until golden brown.
Number Of Servings:
Number Of Servings:
4 to 6

 

 

 

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