RUSSIAN COULIBIAC | How to Make | Salmon Wellington

salmon

🥗Healthier: trout

💰Cheaper: canned salmon

Trout is lower in fat and can be more affordable than fresh salmon.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides healthy fats, while margarine is often cheaper.

Sauté mushrooms in butter for 1 minute with fried onions and garlic.

Wash jasmine rice at least once or twice to remove excess starch.

Add washed jasmine rice to the sautéed mushrooms and stir.

Add liquid to the rice and cook for 10-15 minutes until water content is reduced.

Toss in carrot slices and let simmer for another 1-2 minutes until cooked.

Prepare the salmon by seasoning it with salt, black pepper, oregano, and fish bouillon.

Lay out puff pastry on a parchment sheet to prevent sticking.

Layer the first layer of mushroom rice closer to the center of the pastry.

Place the seasoned salmon on top of the mushroom rice layer.

Add another layer of mushroom rice on top of the salmon.

Top with slices of hardboiled eggs.

Use a floured fork to secure the edges of the pastry.

Brush the top with egg wash for a shiny finish.

Create about four vents in the pastry to avoid pressure buildup.

Bake in a preheated oven at 400°F for about 1 hour or until very light brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens