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.
Steps
Sour cream dill sauce:.
Mix all ingredients together in a bowl and refrigerate until ready to serve.
Pastry:.
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.
Filling:.
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.
Preparing coulibiac:.
Line rimmed baking sheet with parchment paper.
On lightly floured surface , roll out 1 piece of pastr.
Ingredients
salmon fillets, egg yolk, cream cheese, butter, granulated sugar, salt, all-purpose flour, vegetable oil, mushrooms, pepper, onion, garlic cloves, long-grain rice, fresh spinach, fresh dill, sour cream, milk, lemon rind, lemon juice