salmon coulibiacs
Salmon Coulibiacs
Individual portions are easier to serve at dinnertime than a single large coulibiac, a Russian dish of puff pastry enveloping poached salmon, mushrooms, and rice.
Ingredients:
- ½ cup dry white wine, such as sauvignon blanc
- 1 dried bay leaf
- 1 celery stalk, cut into 2-inch pieces
- ½ teaspoon black peppercorns
- 12 ounces center-cut skinless salmon, preferably wild
- 1 stick unsalted butter
- 1 leek, well rinsed, root ends trimmed, cut into ¼-inch rounds
- 8 ounces cremini mushrooms, cut into ¼-inch slices (2 ½ cups)
- 1 tablespoon all-purpose flour, plus more for dusting
- ½ cup cooked long-grain rice
- ¼ cup chopped fresh dill
- coarse salt and freshly ground pepper
- 2 packages (each 14 ounces) all-butter puff pastry, thawed
- 1 egg yolk
- 1 tablespoon heavy cream
- lemon wedges, for serving
- sour-cream-and-dill sauce, for serving
Directions:
- Bring wine, 2 cups water, bay leaf, celery, and peppercorns to a simmer in a small, wide saucepan over medium-high. Add salmon, cover, reduce heat to low, and cook until slightly opaque but still pink on inside, about 3 minutes. Remove salmon; let cool slightly. Strain liquid through a fine-mesh sieve; reserve. Flake salmon into large pieces.
- Melt 3 tablespoons butter in a medium saute pan over medium-high. Add leek and cook, stirring occasionally, until tender and lightly browned, about 5 minutes. Transfer to a large bowl. Melt 4 more tablespoons butter in pan; add mushrooms and cook, stirring occasionally, until well browned, about 5 minutes. Add to leeks.
- Melt remaining 1 tablespoon butter in pan. Whisk in flour, stirring constantly, until mixture is foamy and light brown, about 1 minute. Gradually whisk in 1 cup reserved poaching liquid. Bring to a boil, reduce to a rapid simmer, and cook, whisking constantly, until slightly thickened, about 2 minutes. Remove from heat; let cool. Stir into leek-mushroom mixture. Add rice, dill, and salmon. Season with salt and pepper and stir to combine.
- On a floured surface, roll each piece of puff pastry (dusting with flour as necessary) into a 12-by-16-inch rectangle, 1/8 inch thick. Cut out twelve 4-by-6-inch rectangles; transfer to 2 parchment-lined baking sheets. Use small cookie cutters to cut shapes from excess dough, if desired.
- Preheat oven to 425 degrees, with racks in upper and lower thirds. Divide filling evenly among pastry rectangles (about 1/4 cup each), mounding in center of one short side. With a pastry brush, dampen borders with cold water. Fold tops of pastry over filling. Press edges; crimp to seal tightly with the tines of a fork. Place cutouts on top, if desired; adhere with cold water. Cover with plastic wrap; refrigerate until firm, 20 minutes.
- Beat together yolk and cream; brush each coulibiac with mixture. Bake, rotating halfway through, until puffed and golden brown, about 30 minutes. Serve warm, with lemon wedges and sauce.
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