Prep 1 hr
Cook 1 hr
A very festive and elegant salmon "pie". It is a Christmas Eve tradition in my home. It is a very rich dish and best accompanied by simple green vegetables or a salad. It is somewhat complicated to make, but rice and eggs can be cooked the day before, and the dish assembled early in the day and chilled to bake fresh for dinner.
- 2 cups all-purpose flour
- 1 teaspoon salt
- 3⁄4 cup shortening
- 1⁄2 cup ice water
- 3⁄4 cup long grain rice
- 1 1⁄2 cups water
- 1⁄3 cup butter
- 1 1⁄2 cups finely chopped onions
- 1 cup finely chopped mushroom
- 1 1⁄2 lbs salmon fillets
- 5 eggs, hard cooked
- salt and pepper
- 1 cup finely chopped fresh dill
- 1 egg
- 1 teaspoon milk
Sauce and Garnish
- diced red pepper
- 2 tablespoons finely chopped dill or 2 tablespoons parsley
- 1⁄2 cup butter
- 2 tablespoons dry white wine
- 1 tablespoon lemon juice
- Pastry: In large bowl, combine flour and salt; cut in shortening until mixture is crumbly.
- Gradually add water, gently tossing, then pressing ingredients together to form ball.
- Wrap in plastic wrap and chill for at least 30 minutes.
- Filling: In saucepan, combine rice and water.
- Cover, bring to boil, reduce heat and simmer until tender and water has evaporated- about 20 minutes.
- Uncover, and using fork, toss lightly with 2 tbsp butter.
- Let cool.
- In skillet, melt remainin butter; saute onions and mushrooms until soft, about 5 minutes.
- Skin salmon and remove any small bones.
- Separate yolks from whites and chop each into 1/4 inch cubes.
- On floured pastry cloth, roll out dough to 18 x 15 inch rectangle.
- Trim edges neatly, reserving all scraps of dough.
- Fold dough in half lengthwise.
- Transfer to centre of large baking sheet.
- Fold back to half of pastry so it extends over edge of sheet.
- Spread rice along the bottom half of pastry on sheet, leaving a 1 inch border.
- Season this with and all following layers with salt and pepper to taste.
- Spread onion-mushroom mixture over rice, then salmon, trimming to make fillets approximately the same thickness.
- Sprinkle with dill, then yolks, then whites.
- Glaze: Whisk together egg and milk and brush some of the glaze onto the three narrow pastry edges around filling.
- Fold remaining pastry over filling; press edges together and fold under neatly.
- Cut 2 steam holes equidistant from ends.
- Gather up pastry scraps, roll out again and cut into the shape of holly leaves.
- Brush gently with some of the glaze and arrange over pastry.
- Use diced red pepper for berries.
- Reserve remaining glaze.
- Chill Coulibac, lightly covered for at least 1 hour.
- Brush with remaining glaze and bake in 400F oven for 1 hour or until golden.
- Transfer to serving platter, garnish with dill or parsley.
- To serve; cut into 1 1/2 inch thick slices.
- Sauce: Heat together butter, lemon juice and white wine.
- Serve in a pitcher for guests to pour over their slices of coulibac.
- Coulibac can be assembled early in the day, but is best baked fresh for the meal.