Recipe for Salmon Coulibiac

Ingredients

2 (15xl2-inch) sheets puff pastry
1 rice filling, chilled (recipe follo; ws)
1 mushroom-spinach filling, chilled (; recipe follows)
1 1/2 lb poached salmon, boned and flaked, c; hilled
1 egg
2 teaspoon half and half
2 (lox4-inch) sheets puff pastry

Instructions

Cucumber-Dill Sauce (recipe follows)

Place 2 (15xl2-inch) puff pastry sheets side by side on floured board. For each puff pastry, spoon 1/4 Rice Filling evenly over center of each pastry. Add Mushroom Spinach Filling evenly on top of rice mixture. Distribute flaked salmon evenly over mushroom mixture. Top each with remaining Rice Filling.

Beat egg with half and half in small bowl to make egg wash. Brush edges of pastry with egg wash. Fold pastry lengthwise, overlapping edges. Tuck ends to seal. Turn over, seam-side down, onto greased baking sheet. Make cutouts from remaining (lOx4-inch) puff pastry sheets, using pastry cutters. Place on top and sides of pastry roll. Make vent in center of roll and brush entire surface and cutouts with egg mixture. Bake at 350 degrees 45 minutes, or until golden brown. Remove and allow to cool 10 minutes before slicing. Serve hot or at room temperature with Cucumber Dill Sauce. Makes about 10 servings.

Rice Filling

2 tbs butter 1/2 cup chopped shallots 2 cloves garlic, minced 3 cups cooked rice 1 bunch fresh dill, chopped

Melt butter in skillet over medium heat. Add shallots and garlic. Saute until shallots are tender. Add rice and dill and mix well.

Mushroom-Spinach Filling

1/4 cup butter 1 onion, chopped 1/2 pound mushrooms, sliced 1/4-inch thick 1 (IO-ounce) package frozen chopped spinach, thawed and squeezed dry Salt, pepper

Melt butter in small skillet. Add onion and saute until tender, about 1 minute. Add mushrooms and spinach and cook 3 minutes. Season to taste with salt and pepper.

Cucumber-Dill Sauce

2 tbs butter 1/4 cup minced shallots 1 1/2 tsp flour 1 cup half and half 1 cup sour cream 1/2 cup chopped fresh dill Salt, pepper 1/4 cup grated peeled cucumber

Melt butter in small skillet over medium heat. Add shallots and saute until translucent. Stir in flour and cook 1 minute. Stir in half and half and simmer until slightly thickened. Add sour cream and dill. Season to taste with salt and pepper. Heat through, but do not boil. Add cucumber just before serving. Makes 2 1/2 cups.





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