Productivity / Life

Traditional yet contemporary
flavors work in layers

Here tradition meets simplicity in golden pastry. You'll be surprised to see how easy to present a colorful Koulibiac for a buffet style party and please your guests as renowned chefs usually do.

A salmon koulibiac is on the wooden serving board. That koulibiac, layered with salmon filet and prosciutto in puff pastry, looks tasty and crispy because It's baked in the oven.
Chef Kihak Lim appointed Chef of the Year by the Blue Ribbon Awards in 2015, is wearing on his Club des Chefs apron and standing with a smile.
Meet the Chef Lim

Appointed Chef of the Year by the Blue Ribbon Awards in 2015, chef Kihak Lim is the owner of a French bistro L'Espoir du Hibou surely recommended by gourmets of Seoul. Trained under chef Daniel Boulud at DB Bistro in New York, chef Lim's culinary delicacy is at his peak.

Meet the Chef Lim

Appointed Chef of the Year by the Blue Ribbon Awards in 2015, chef Kihak Lim is the owner of a French bistro L'Espoir du Hibou surely recommended by gourmets of Seoul. Trained under chef Daniel Boulud at DB Bistro in New York, chef Lim's culinary delicacy is at his peak.

There are ingredients to make party food and these are for the brine, the pie and the pilaf each.

The ingredients for 5-6 people

- 450-500g salmon
- For the brine: 1L water, 60g salt, 30g sugar, 1 tbsp coriander, 1⁄2 tbsp cumin, 1⁄2 tbsp black pepper, 1 bay leaf, 10g ginger(grated)
- For the pie: puff pastry dough(frozen, 40cm x 30cm), 4-5 slices of prosciutto, 200g duxelles(chopped, sautéed mushrooms), 50g spinach(blanched and squeezed), 10g basil, 10g dill, 5g oregano, 5g marjoram, 2 eggs(hard-boiled, separated), 1 egg(for egg wash)
- For the pilaf: 1⁄2 cup white basmati rice, 1⁄2 cup brown basmati rice, 1⁄2 tbsp wild rice, 2 cups chicken stock, butter

Chef shows main ingredient, salmon and will make filet by using flex zone function on induction.

Step 1: Brining the salmon for a tender fillet

- Put all the ingredients for the brine in the pot and boil.
- When it starts boiling, turn down the heat and simmer for 15 minutes. Wait until it cools down completely.
- Place the prepped salmon in the brine for 90 minutes.
- Take it out and remove the moisture.

Appointed chef by blue ribbon awards shows how to make the stuffing on top of each layer.

Step 2: Creating colorful layers of ingredients

- Spread the prosciutto, then layer the duxelles, spinach and herbs, salmon, more spinach herbs, egg whites and yolks, more duxelles—in that order.
- Then top it all off with the rest of the prosciutto.

There are steps to wrap everything in the sheet of puff pastry and bake it by using Dual Cook Flex function from Samsung oven.

Step 3: Gift-wrapping in dough for baking

- Spread out the puff pastry and roll it out with a rolling pin.
- Wrap everything together in the sheet of puff pastry.
- Brush the pastry with egg wash and bake in the oven at 200°C for 15 minutes.

Chef Lim is demonstrating stir fried rice recipe and the way to plate food like a professional chef does.

Step 4: Prepping the pilaf and plating Koulibiac

- Soak the 3 different types of rice in cold water for at least 3 hours.
- Then, stir-fry the rice in butter.
- Add chicken stock, cover and cook in the oven at 180°C for 20 minutes.
- Serve the pie in thick slices with a side of pilaf.

Make everyday delicious

The Samsung Dual Cook Flex electric oven, NV7000N.

Dual Cook Flex™

The Samsung induction hob with virtual flame and flex zone plus, NZ6000K.

Flex Zone Plus

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