Coulibiac of salmon

  • Time 30 minutes
  • Yield Serves: 6


    1 1/2 pounds salmon fillet
    1 tablespoon lemon juice
    Salt and pepper to taste
    1 medium onion, chopped
    1 tablespoon oil
    1 cup mushrooms, chopped
    1 tablespoon parsley, chopped
    2 cups cooked rice
    1/2 cup velouté sauce
    3 hard boiled eggs

    1 tablespoon melted butter
    1 recipe brioche dough (see recipe below)
    1 egg, beaten
    2 cups velouté sauce


    Preheat oven to 375 degrees. Wash salmon; pat dry. Remove any bones and skin and cut in equal halves. Season with salt, pepper and lemon juice.
    Sauté onion in oil. Add the mushrooms and parsley. Cook over medium heat for 5 minutes. Mix in the cooked rice and 1/2 cup velouté sauce.
    Roll out brioche dough into a rectangle 1/4 inch thick. Place on a baking sheet. Arrange a layer of onion rice mix , over the whole length of dough to within one inch from edges. Top with one piece of salmon.Place hard boiled eggs over salmon and top with second piece salmon so that eggs are sandwiched between salmon .
    Brush edges of dough with egg. Fold over mix. Seal all edges and roll pastry so that seam is underneath. Brush dough with egg. Decorate with pieces of dough. Let rise at room temperature for 30 minutes. Bake at 375 F for 30 minutes.
    To serve:
    Place the whole coulibiac on a platter for display. Slice into portions. Serve on warm plates. Serve velouté sauce separately.


    1/2 cup warm water
    1 tablespoon yeast
    1 teaspoon sugar
    1/2 cup flour

    3 eggs
    1 cup flour
    1 tablespoon sugar
    1 teaspoon salt
    6 ounces soft butter
    1 1/2 cups flour

    In a large mixing bowl, dissolve the yeast in the water with the sugar. Add the flour to make a soft dough. Set the dough in warm place until it doubles in volume.
    Beat in the eggs, flour, sugar, and salt. Gradually add the butter and remaining flour and mix well. Transfer the dough to a working surface. Knead for about 10 minutes. Form into a ball. Place into a clean large bowl. Cover with film wrap. Let rise at room temperature until dough doubles in volume. Punch dough down. Cover and refrigerate overnight.
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