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Coulibiac
Salmon Pie
3 to 4 LBS salmon filets
10 C water
2 TBS vinegar
1 onion, quartered
1 carrot, sliced
1 bay leaf
1 tsp. dried thyme
1/2 C chicken broth
1/2 C instant rice
1 TBS dried dill
2 TBS butter
1/2 LB fresh button mushrooms, sliced
4 small onions, peeled & minced
2 hard-boiled eggs, peeled & crumbled
2 pkgs. (5-1/2-oz. or 160g each) frozen pastry dough, thawed
1 egg yolk, beaten
In a large skillet, mix together water, vinegar, onion, carrot, bay leaf and dried thyme. Bring mixture to a boil. Add salmon; simmer for fifteen to twenty minutes. Remove salmon from broth; remove and discard salmon skin and bones. Flake salmon meat; set aside. In a cooking pot, bring chicken broth to a boil. Remove from heat; stir in rice and set aside for about five minutes. Stir in dill. In a skillet, melt butter over medium heat. Add sliced mushrooms and minced onions; sauté for three or four minutes. Remove from heat and set aside. In a bowl, mix together flaked salmon, cooked rice, mushrooms and onions; add crumbled eggs. Mix well. Preheat oven to 350-degrees F. Roll each pastry dough into 1/4-inch thick rectangles. Line a greased baking sheet with one of the pastry rectangles. Spoon some of the salmon mixture in pastry rectangle, spreading about one inch from each side. Brush edges of the dough with beaten egg yolk. Top with remaining pastry rectangle; seal dough by gently pinching edges together. Prick top of dough with a fork several times. Brush dough with remaining beaten egg yolk. Bake for about one hour or until golden brown in color. Allow to cool slightly before serving.
*Coulibiac image (C) A. Savin (2011). Used under the Free Art, Creative Commons Attribution-Share Alike 3.0 Unported, 2.5 Generic, 2.0 Generic and 1.0 Generic licenses.
Related Link:
Food Fare Culinary Collection: Russian Kitchen
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