Salmon Mushroom Coulibiac With Sour Cream Dill Sauce

"My mother-in-law gave me this recipe to help use up the prodigious amounts of salmon in my freezer. It is a very attractive dish with a wonderful cream cheese pastry that will make people think you are a cooking superstar! This is best to make ahead of time as it is a bit of a futzy dish and then pop in the oven before your company is coming."
photo by Marni in Calgary photo by Marni in Calgary
photo by Marni in Calgary
photo by Marni in Calgary photo by Marni in Calgary
photo by cyaos photo by cyaos
Ready In:





  • Mix all ingredients together in a bowl 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.

  • Meanwhile, 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, about 7 minutes.
  • Transfer to 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 - I unfortunately know this from experience.).

  • 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.
  • 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.
  • 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.
  • 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.

Questions & Replies

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  1. This is very tasty. It did take a long time to make ready. Also I had a hard time with the pastry. It stuck to the roller, even with the flour and it wasn't enough. Maybe I just had too much salmon. It was a fat piece that I cut thinner. Good recipe Jan In Houston
  2. I've made this recipe a number of times. It really IS easy, just time consuming but SO worth it. The presentation never fails to WOW your guests, and there are never left overs! Using a silpat or parchment paper when making the pastry makes it tht much easier.
  3. I made this recipe for my family, and everyone enjoyed it - kids too. It does take some time to make everything, making the suggestion to plan and work ahead valid. I was a little clumsy with the pastry (wished there was more to work with), but the dish was wonderful!


I live in southern Alberta and am a paralegal for a mid-sized firm - I am the tongue-sticker-outer in the picture, the other girl is my best friend and my sister. I love to cook and will only bake occasionally. I would rather cook a five course meal than bake a cake. We eat a lot of ethnic food in our house - especially as the area we live in has few good restaurants - most are chain stores. I had some severe health problems in the past and ended up losing my large intestine - as a result I try to eat healthy, non-processed foods that don't aggravate my condition. The only foods I really can't eat are shrimp and bean sprouts. My two biggest passions would be camping and reading. The best is when I can be doing both at the same time! My boyfriend and I have been together for seven years and we have two wonderful, spoiled cats named Stew and Hummer. A note on ratings: I believe that one of the most valuable features on this site is the ratings system. I rate dishes according to how I honestly felt about them. If I didn't like someone's dish I will give it a one or two star and explain why. I am not out to hurt anyone's feelings (and won't have mine hurt in return) but I don't think that rating a recipe high even when it has inherent flaws helps anyone else on the site. Just my take on things, you can take it or leave it. <img src="" border="0" alt="Photobucket"> <img src="" border="0" alt="Photobucket">
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