Salmon En Croute
Traditionally, this Russian dish is called "Coulibiac." It usually consists of a mish-mosh of flaked, cooked salmon with cooked rice and a little hard boiled egg, mushroom, onion, dill, parsley and lemon added to it. All this is wrapped up in a sheet of puff pastry, baked in the oven and cut up into slices for serving. This is my recipe for individual salmons en croute. Everyone gets their own individual pocket of goodness!
- 1 tablespoon extra-virgin olive oil (EVOO), plus some for drizzling
- 1 small onion, chopped
- 1/2 pound button mushrooms and stems, cleaned and chopped
- 2 sprigs dill, chopped
- 1/4 cup flat leaf parsley leaves, chopped (a small handful)
- Juice of 1/2 lemon
- 1 tablespoon Dijon mustard, optional
- 2 hard-boiled eggs, chopped
- Salt and freshly ground black pepper, to taste
- 4 6-ounce salmon filets, skin removed
- 2 sheets frozen puff pastry, 11 x 17 inches, defrosted but still cold
- 1 egg, beaten with a splash of water
Yields: 4 servings
Preheat oven to 425°F.
Heat a large non-stick skillet over medium heat. Add oil, onions and mushrooms. Season with salt and pepper, and sauté 10 -15 minutes or until the liquid from the mushrooms has evaporated. Remove from heat and add to a medium-sized mixing bowl. Add dill, parsley, lemon juice, mustard, hard-boiled egg, salt and pepper. Mix to combine.
Wipe out the pan you used for the mushrooms and return it to medium-high heat with a drizzle of EVOO. Season salmon with salt and pepper, and sear 1-2 minutes on each side in a drizzle of oil. Remove skillet from the heat.
Spread the puff pastry sheet onto a counter and roll to 1/8 of an inch thick. Cut in half.
On each rectangle of dough, place 2 spoonfuls of the mushroom mixture and top with salmon.
Starting with the corners, wrap dough over the salmon, creating a package.
Trim excess dough and seal with the egg water mixture using a pastry brush (leftover dough bits can be used to decorate the top of the packages).
Place sealed side down on a non-stick cookie sheet and make small slit in the top to let steam escape.
Brush with a light coating of the egg/water mixture to give it a nice sheen. Bake 10-15 minutes or until golden brown. Let stand 5 minutes, then serve.
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