Friday, May 22, 2015

Foodie Friday- Salmon Mushroom Coulibiac W/Sour Cream Dill Sauce

This is listed as a breakfast recipe on the site where I found it. Brunch, maybe. Lunch or Dinner? Absolutely! It's a little labor intensive, but oh so good!

Salmon Mushroom Coulibiac W/Sour Cream Dill Sauce


1 egg yolk


3/4 cup cream cheese; softened
3/4 cup butter; softened
2 teaspoons granulated sugar
1/4 teaspoon salt
1 1/2 cups all-purpose flour


2 tablespoons olive (or vegetable) oil
3 cups mushrooms; minced
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 onion; sliced – or diced
2 cloves garlic cloves; minced
1/2 cup long-grain rice
2 cups fresh spinach; chopped
2 tablespoons fresh dill; chopped - (Fresh IS best for this recipe)
2 salmon filets


8 oz sour cream
2 tablespoons fresh dill; chopped - (Fresh IS best for this recipe)
2 tablespoons milk
1/2 teaspoon Lemon Rind; grated
1 teaspoon lemon juice
1/4 teaspoon Pepper


Mix all ingredients together in a bowl, cover and refrigerate until ready to serve.

In large bowl beat together cream cheese, butter, sugar and salt until fluffy.
Stir in flour just to blend.
Divide in half; shape into squares.
Wrap each half in plastic wrap; refrigerate until firm - about 1 hour.

In a large skillet, heat half of oil over medium heat; fry mushrooms and 1/4 teaspoon each of the salt and pepper until no liquid remains.
Transfer to a bowl.
In a saucepan, heat remaining oil over medium heat. Fry onion, garlic and remaining salt and pepper for 3 minutes.
Add rice and 1 cup water; bring to a boil. Cover, reduce heat and simmer until rice is tender and the water is absorbed, about 20 minutes.
Add spinach and dill to rice mixture and fluff with fork. Let cool. (NOTE: It is important to let this mixture cool for as long as possible in order that it does not make the pastry soggy and difficult to work with)

Line rimmed baking sheet with parchment paper. On lightly floured surface, roll out 1 piece of pastry to 10 inch square and about 1/8 inch thick. (Tip: Roll pastry a silicone mat for easy handling and easy transfer to the parchment paper). I don’t know if you can roll it right on the parchment – have never tried it since I always use my silicone mat.
Place on prepared pan. Spoon half of the rice mixture over pastry, leaving a 2 inch border.
Top with 1 salmon fillet; spread with mushroom mixture.
Top with remaining salmon fillet; spoon remaining rice mixture over the top. Yes ... you’ll find your hands are a handy tool!
Mix egg yolk with 1 tablespoon of water for egg wash; brush over border of pastry.
Roll out remaining pastry to 11 inch square; place on filling, smoothing around edge. Fold bottom edge over top edge, pressing to seal. Flute edges.
At this point, cover gently and refrigerate if not backing immediately.
Cover remaining egg wash and refrigerate until ready to use. (Tip: cover egg wash with the brush ... brush will be fine to use with remaining egg wash, and you won’t need to wash it twice!)
Brush egg wash over pastry; cut 4 steam vents on top. Bake in 350°F oven until golden, about 1 hour.
Let stand for 10 minutes. Using serrated knife, cut diagonally into quarters and then cut each quarter into half or thirds.
Serve with Sour Cream Dill Sauce.

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