Salmon Mushroom Coulibiac with Sour Cream Dill Sauce
Elevate your dinner table with this stunning Salmon Mushroom Coulibiac with Sour Cream Dill Sauce – a showstopping centerpiece that’s as delicious as it is impressive. Flaky puff pastry wraps around a hearty filling of tender salmon, earthy mushrooms, aromatic shallots, fluffy white rice, and rich hard-boiled eggs, all seasoned with fresh dill for a burst of herbal brightness. The golden, buttery crust pairs perfectly with a tangy and creamy sour cream dill sauce, making every bite unapologetically indulgent. Perfect for holiday celebrations or cozy dinner parties, this recipe combines classic European flavors with modern elegance. Ready in just over an hour, this coulibiac is sure to impress your guests and keep them coming back for seconds.
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Ingredients
- 500 grams salmon fillet
- 250 grams fresh mushrooms (such as cremini or button)
- 1 medium shallot
- 30 grams butter
- 200 grams cooked white rice
- 15 grams fresh dill
- 2 large hard-boiled eggs
- 500 grams puff pastry (store-bought or homemade)
- 1 large egg
- 200 grams sour cream
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
Directions
Step 1
Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper.
Step 2
Heat olive oil and butter in a skillet over medium heat. Finely chop the shallot and sauté until soft and translucent, about 2-3 minutes.
Step 3
Add finely chopped mushrooms to the skillet and cook until all moisture has evaporated and the mixture is dry, about 5-7 minutes. Season with salt and pepper, then set aside to cool.
Step 4
Flake the cooked salmon into bite-sized pieces and make sure to remove any bones. Chop the hard-boiled eggs and combine them with the mushrooms, cooked rice, and finely chopped dill in a large mixing bowl. Mix gently to combine.
Step 5
Roll out the puff pastry into a large rectangle on a floured surface. Spoon the salmon mixture lengthwise down the center, leaving about 5 cm (2 inches) of space on each side.
Step 6
Carefully fold the pastry over the filling, sealing the edges by pinching them together. You can use a fork to crimp the edges for extra security and decoration.
Step 7
Transfer the coulibiac to the prepared baking sheet. Beat the raw egg in a small bowl and brush it evenly over the pastry to give it a golden finish.
Step 8
Bake in the preheated oven for 30-35 minutes or until the pastry is golden brown and flaky. Allow it to rest for 10 minutes before slicing.
Step 9
Meanwhile, prepare the sour cream dill sauce. In a small bowl, whisk together the sour cream, lemon juice, and a generous pinch of salt and pepper. Stir in freshly chopped dill.
Step 10
Serve slices of the coulibiac with a generous dollop of the sour cream dill sauce on the side and enjoy!
Nutrition Facts
| Serving size | (1927.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5469.1 |
| Total Fat 376.4g | 0% |
| Saturated Fat 116.1g | 0% |
| Polyunsaturated Fat 32.1g | |
| Cholesterol 1146.0mg | 0% |
| Sodium 7079.0mg | 0% |
| Total Carbohydrate 316.7g | 0% |
| Dietary Fiber 11.1g | 0% |
| Total Sugars 28.5g | |
| Protein 202.0g | 0% |
| Vitamin D 2916.1IU | 0% |
| Calcium 536.8mg | 0% |
| Iron 23.2mg | 0% |
| Potassium 4011.2mg | 0% |
Source of Calories