Savory Salmon Koulibiac with Buttered Pilaf

FOOD & HOME

Savory Salmon
Koulibiac
with Buttered Pilaf

Puff pastry salmon pie with buttery fried rice.

Impress your friends by turning a traditional dish into a party pleaser.

Ingredients

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 grated ginger

For the pie:
puff pastry dough (frozen, 40cm x 30cm), 4-5 slices
prosciutto, 200g chopped and sautéed duxelles (chopped,
sautéed mushrooms), 50g blanched and squeezed spinach,
10g each of basil, dill, oregano, and marjoram,
2 hard-boiled eggs (separated), 1 egg for egg wash

For the pilaf:
1⁄2 cup each of white basmati rice, brown basmati rice,
and wild rice, 2 cups chicken stock, butter

Recipe steps

For a tender and flavorful salmon fillet, begin by preparing a brine. In a pot, combine all the necessary brine ingredients and bring to a boil. Once the mixture reaches a boil, reduce the heat, letting it simmer for about 15 minutes. Make sure to let the brine cool down completely. Then, carefully place the prepped salmon into the brine and let it soak for 90 minutes. Finally, remove the salmon from the brine and gently pat it dry.

Step 1. A hand holding a plate with a fresh salmon fillet.

Now it's time to create vibrant layers of flavor and texture. Spread a layer of prosciutto as the foundation, followed by a carefully arranged sequence of duxelles, spinach and fragrant herbs. Next, gently place the salmon on top, followed by an additional layer of spinach and herbs. Now, delicately add the egg whites and yolks, ensuring an even distribution. To complete this mouthwatering masterpiece, crown it with the remaining prosciutto, bringing all these delightful layers together in perfect harmony.

Next, let's have fun with the puff pastry. Roll it out flat using a rolling pin. Now, the exciting part – carefully wrap up all those flavorful layers we've been building, like you're preparing a tasty gift. To give it that irresistible golden hue, generously brush the pastry with an egg wash. Then, bake in the oat 200°C for 15 minutes. Before you know it, you'll have a beautifully baked dish ready to delight your taste buds!

For the pilaf, soak the three different types of rice in cold water for at least three hours. Then, heat up a pan and stir-fry the rice in butter. Add some rich chicken stock to the mix, cover it and cook in the oven at 180°C for 20 minutes. When it's time to serve, slice your Koulibiac into satisfying portions and pair them with a side of pilaf. Now this easy yet delicious recipe is ready for all your party guests to enjoy.

Arrange the sliced salmon Koulibiac beautifully, creating a captivating party centerpiece that will have everyone at the gathering hungry for more.

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