*  Exported from  MasterCook  *
 
                              SALMON COULIBIAK
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Fish                             Harned 1994
                 Main dish                        Russian
                 Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   14       oz           Pkg. frozen puff pastry
   17 1/2   oz           Can cohoe salmon
      1/2   lb           Fresh mushrooms
                         -- finely chopped
      1/2   c            Finely chopped onion
    3       tb           Unsalted butter
    1       t            Lemon juice
    3       lg           Eggs plus
    1                    Egg yolk -- for pastry glaze
                         Chicken stock
    3       c            Long-grain rice
                         -- cooked in chicken stock
    4                    Fresh dill sprigs
                         Salt and pepper -- to taste
    1       c            Medium-thick bechamel sauce*
 
   *Well-seasoned with salt, pepper, nutmeg and tarragon.
   
   Thaw puff pastry in refrigerator overnight.
   
   Flake salmon, discarding bones but reserving juices to add to white
   sauce.
   
   Mince mushrooms and onions; saute in butter and lemon juice until
   liquid has evaporated.  Chill (or freeze) in airtight container, if
   preparing in advance.
   
   Hard-cook the 3 eggs.  Peel and slice.
   
   Make the bechamel sauce, adding juice from salmon.
   
   Lightly grease a large cookie sheet (12 x 18“); set aside.  On pastry
   cloth, roll out pastry dough to form a rectangle about 12 x 15″ and
   about 1/4″ thick.
   
   To assemble the dish, build layers along the center of dough as
   follows. Season each well.  Spoon on: half the rice; half the
   mushroom-onion mixture; 1/3 the white sauce; all the flaked salmon;
   1/3 white sauce; fresh dill sprigs; sliced eggs; rest of
   mushroom-onion blend; rest of white sauce; and rest of rice.  (Note:
   The rice absorbs cooking juices and keeps pastry from being soggy.)
   Season top.
   
   Fold dough over filling, folding and turning up ends.  Cut off any
   excess dough.  Seal pastry edges on top and at each end with egg yolk
   glaze (one egg yolk mixed with a little milk or water).  I like to
   shape the dough into a fish shape, head and tail at either end.
   Brush pastry with glaze.
   
   Carefully lift ends of pastry cloth and roll coulibiak over onto
   greased cookie sheet so seam is on the bottom.
   
   Decorate top with cutouts of leftover dough (make eyes, fins and
   scales if desired).  Be sure to put several slits into the pastry to
   allow steam to escape.  Assembled coulibiak can be refrigerated up to
   several hours before baking if necessary.
   
   Bake in a preheated 400 F. oven for 25 to 30 minutes, or until crust
   is golden and juices start to appear.  Watch crust carefully.  If
   browning too quickly, turn heat down to 375 F. and cook 10 minutes
   longer.  Allow to stand 10 minutes at room temperature.
   
   To serve, loosen bottom of coulibiak with 2 spatulas and slide onto a
   heated platter or serving tray.  Slice into crosswise pieces to serve.
   Good served with a crisp tossed salad.
   
   Yield: 6 to 8 servings.
   
   Enright writes: ”Former cooking school instructor Stephanie Woroshyl
   taught me how to prepare this elegant Russian dish...Most of the
   steps can be done a day or two in advance, making it ideal for
   impressive entertaining."
   
   From _Nancy Enright’s Canadian Herb Cookbook_ by Nancy Enright.
   Toronto: James Lorimer & Company, 1985.  Pp. 38-39.  ISBN
   0-88862-788-2. Electronic format by Cathy Harned.
  
 
 
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