Salmon Mushroom Coulibiac With Sour Cream Dill Sauce

Total Time: 26 hrs Preparation Time: 2 hrs Cook Time: 24 hrs

Ingredients

• Servings: 6
• 2 salmon fillets
• 1 egg yolk
• 3/4 cup cream cheese, softened
• 3/4 cup butter, softened
• 2 teaspoons granulated sugar
• 1/4 teaspoon salt
• 1 1/2 cups all-purpose flour
• 2 tablespoons vegetable oil
• 3 cups mushrooms, minced
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 1 onion, sliced
• 2 garlic cloves, minced
• 1/2 cup long-grain rice
• 2 cups fresh spinach, chopped
• 2 tablespoons fresh dill, chopped
• 1 cup sour cream
• 2 tablespoons fresh dill, chopped
• 2 tablespoons milk
• 1/2 teaspoon lemon rind, grated
• 1 teaspoon lemon juice
• 1/4 teaspoon pepper

Recipe

• 1 sour cream dill sauce:.
• 2 mix all ingredients together in a bowl and refrigerate until ready to serve.
• 3 pastry:.
• 4 in large bowl beat together cream cheese, butter, sugar and salt until fluffy.
• 5 stir in flour just to blend.
• 6 divide in half; shape into squares. wrap each half in plastic wrap; refrigerate until firm - about 1 hour.
• 7 filling:.
• 8 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.
• 9 transfer to bowl.
• 10 in a saucepan, heat remaining oil over medium heat. fry onion, garlic and remaining salt and pepper for 3 minutes.
• 11 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.
• 12 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.).
• 13 preparing coulibiac:.
• 14 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.
• 15 place on prepared pan. spoon half of the rice mixture over pastry, leaving a 2 inch border.
• 16 top with 1 salmon fillet; spread with mushroom mixture.
• 17 top with remaining salmon fillet; spoon remaining rice mixture over the top.
• 18 mix egg yolk with 1 tablespoon of water for egg wash; brush over border of pastry.
• 19 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.
• 20 brush egg wash over pastry; cut 4 steam vents on top. bake in 350°f oven until golden, about 1 hour.
• 21 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.