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    Home » Recipes » Seafood Recipes

    Coulibiac of Salmon {Salmon Wellington}

    Published: Jun 24, 2020 · Modified: May 17, 2021 by Chef Dennis Littley

    1.1K shares
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    5 from 31 votes
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    pinterest image for Coulibiac of Salmon

    Have you ever heard of a Coulibiac of Salmon? I can honestly say that before my cruise with CroisiEurope last year I had never heard of this delightfully delicious dish. Some also call this delicious dish Salmon Wellington, but its actually so much more.

    overhead view of a slice of Coulibiac of Salmon on a white plate with a dijon dill sauce and sprig of dill

    Some dishes are easy to make and others take a little extra prep work. This salmon dish of Russian descent does take a little extra prep work than most of my recipes. But I promise you it will be well worth the effort.

    Ingredients to Make a Coulibiac of Salmon

    ingredients to make recipe

    Let’s start by gathering the ingredients we need to make a Coulibiac of Salmon. In Chef Speak this is called the Mise en Place which translates into Everything in its Place.

    Not only does setting your ingredients up ahead of time speed the cooking process, but it also helps ensure you have everything you need to make the dish.

    What is a Coulibiac of Salmon?

    A Coulibiac is a type of Russian Pirog (baked case of dough with either sweet or savory filling).

    It’s usually filled with salmon or sturgeon, rice or buckwheat, hard-boiled eggs, mushrooms, onions, and dill. 

    The pie is baked in a pastry shell, usually of brioche or puff pastry.

    The dish was so popular in Russia in the early part of the 20th century that Auguste Escoffier, the famed French chef, brought it to France and included recipes for it in his masterwork, The Complete Guide to the Art of Modern Cookery.

    And this is how a Classic Russian dish found its way into Classical French Cuisine.

    Do I have to Use Salmon for this dish?

    No you don’t. You could use a number of fish for this recipe.

    • cod
    • haddock
    • halibut
    • pollock
    • hake
    • grouper
    • red snapper

    Do I have to use all the stuffing ingredients in my Coulibiac?

    No, you don’t. Mine is more along the lines of the deluxe version. I added all the ingredients commonly used in this dish, most of which are not all used at the same time.

    If you do a search on Coulibiac, you’ll find no two versions are similar. The ingredients and how they are layered are entirely up to you.

    My Coulibiac of Salmon is layered to look as good as it tastes.

    Can I make individual Coulibiac?

    Yes, you can. Just cut the pastry sheets into smaller pieces to accommodate the smaller piece of salmon.

    You may want to get an extra box of puff pastry if you make individual pieces.

    How do I make a Coulibiac of Salmon?

    Make sure all of your ingredients are prepped and chilled before you begin to roll out the puff pastry and assemble this dish.

    overhead view of rolled out puff pastry sheet

    The first step is to roll out the puff pastry dough to about 12 x 15 inches or slightly larger.

    *Make sure not to let the dough get too warm or you won’t be able to unfold it. Flour the rolling pin so the puff dough doesn’t stick. Also, make sure the surface is well floured. Keep the top piece refrigerated until you’re ready to work with it.

    Sometimes the puff dough just doesn’t cooperate and you have to reform and reroll the dough. I had to do the bottom piece 3 times and it still came out perfect.

    layer of rice seasoned with parsley and red pepper on a puff pastry sheet

    Once the dough is rolled out you can start the assembly. The rice layer needs to be at least 1 inch deep. It will compress and you’ll wonder what happened to the rice.

    overhead view of puff dough with rice spinach and bleu cheese

    Then add the layer of spinach (sauteed with the shallots). You can add bleu cheese crumbles or a cheese of your choice on top of the spinach for added flavor.

    *Leaving the cheese out won’t affect the overall flavor.

    overhead view of mushrooms on top of spinach layer of coubilac

    Next, add the mushrooms, you’ll notice how dark they are. I let the mushrooms cook for about 15 minutes to allow them to caramelize to enhance the flavor.

    overhead view of salmon seasoned with sea salt, pepper and dill on puff pastry sheet

    The final layer is the salmon. Season the salmon well with sea salt and black pepper (don’t be afraid to overseason the fish). Then add pieces of the fresh dill on top of the salmon.

    slices of hard cooked egg on top of the seasoned salmon layer of the Coulibiac of Salmon

    The last step is the egg layer. This can be an optional layer if you’re not fond of eggs.

    overhead view of fully wrapped and egg washed Coulibiac of Salmon

    The last step is to add the top layer of puff pastry dough. Brush the edges of the bottom layer with the lightly beaten egg, before adding the top layer.

    The egg will help it seal. Next, use a fork around the edges to further seal the puff dough. If you have skills you can add your own special touch to the dough.

    Brush the entire package with the lightly beaten egg. This will give the finished dish a beautiful glossy brown finish.

    Baked Coulibiac of Salmon with a sprig of dill on a wooden cutting board

    Bake at 350 degrees F for 50-60 minutes or until the puff dough is golden brown or the internal temperature has reached 165 degrees F.

    *Using a digital insta-read thermometer will help you check the temperature.

    side view of Cut Coulibiac of Salmon loaf

    Slice the Coulibiac of Salmon with a sharp Chef’s knife (I first tried a serrated knife and it didn’t cut the salmon well, you can see it flaking in the picture).

    How to make a dijon dill sauce

     Ingredients to make dijon dill sauce

    The Dijon Dill Sauce is pretty easy. If it gets too thick add a little water or more wine to the sauce.

    • Add dill and white wine to saute pan over medium heat. Reduce wine by half.
    • Add Dijon mustard and heavy cream to pan and allow sauce to thicken.
    • Remove from heat and whip in butter with a wire whisk.
     lice of Coulibiac of Salmon on a white plate with a dijon dill sauce and sprig of dill

    Serve the dijon dill sauce with the salmon and enjoy!

    Recipe FAQ’s

    How do I stop the bottom of the Coulibiac of Salmon (aka Salmon en Croute) from getting soggy?

    The puff dough bottom has a tendency to get soggy bottom. A metal baking sheet will help keep this from happening as contact with the metal will help keep the dough crisp.

    Will Crepes help keep my Coulibiac of Salmon (aka Salmon en Croute) from getting Soggy?

    Placing crepes directly on top of the puff dough before placing the ingredients will offer a layer of protection and help keep the liquids from soaking through.

    What is the Secret to making Coulibiac of Salmon?

    Having all of your ingredients prepared and chilled before rolling out the puff pastry and assembling the dish will make working with the puff dough easy.
    *Don’t thaw the puff pastry dough until you’re ready to roll it out.

    Can I make the Coulibiac of Salmon ahead of time?

    You can prep the salmon 3-4 hours before baking. Keep it refrigerated and covered and don’t brush the puff dough with the beaten egg until you’re ready to bake it.

    More Salmon Recipes You’ll Love!

    • Restaurant Style Stuffed Salmon Recipe
    • Mediterranean Style Salmon Recipe – Chef Dennis
    • Easy Salmon Marinade Recipe – Perfect for Grilling
    • Irish Whiskey Salmon wrapped with Smoked Salmon

    Did you make this? Please RATE THE RECIPE below!

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    overhead view of a slice of Coulibiac of Salmon on a white plate with a dijon dill sauce and sprig of dill
    Print Recipe Save Saved!
    5 from 31 votes

    Coulibiac of Salmon {Salmon Wellington}

    This Salmon dish is perfect for your next get-together or for a special family dinner. Although the prep may be a little more than most of my recipes, I promise the results will be more than worth your effort!
    Prep Time20 mins
    Cook Time1 hr 30 mins
    refrigerate2 hrs
    Total Time1 hr 50 mins
    Course: Entree
    Cuisine: French, Russian
    Servings: 6
    Calories: 933kcal
    Author: Chef Dennis Littley

    Ingredients

    Coulibiac of Salmon

    • 24 oz salmon filet (one piece)
    • 2 cups cooked rice (I used brown rice) chilled
    • 1 tbsp red pepper fine dice
    • 1 tsp Italian parsley fine mince
    • 16 oz baby spinach sauteed and most of the water squeezed out
    • 2 large shallots fine dice
    • 16 oz mushrooms sliced and sauteed until well caramelized
    • 2 oz bleu cheese (optional)
    • 2 large hard cooked eggs cooked, chilled, and sliced
    • 2 sprigs dill sprigs pulled apart
    • sea salt and black pepper to taste
    • 2 sheets puff pastry rolled out to 12 x 15
    • 1 large egg lightly beaten

    Dijon Dill Sauce

    • 1 tsp dill finely minced
    • 2 oz white wine
    • 2 tbsp Dijon mustard
    • 6 oz heavy cream
    • 2 tbsp butter
    • sea salt and black pepper to taste
    US Customary – Metric
    Prevent your screen from going dark

    Instructions

    Coulibiac of Salmon Prep

    • Saute spinach with shallots in a large pan with a little olive oil. Allow spinach to cool and squeeze out most of the liquid from the spinach. Chill in the fridge for at least an hour
    • Saute mushrooms in olive oil for 10-15 minutes until caramelized. Drain off any liquid and chill in the fridge for at least an hour.
    • Cook rice in chicken or vegetable stock. When finished add in chopped red peppers and parsley. Chill in the fridge for at least an hour.
    • Defrost pastry dough in fridge and take out one piece to work with. On a floured surface with a floured rolling pin roll out the puff pastry dough to about 12 inches by 15 inches (32 x 40 cm).

    Assembly

    • Start by adding the rice layer to the puff pastry. The rice layer needs to be at least 1 inch deep. It will compress and you’ll wonder what happened to the rice.
    • Add the layer of spinach (sauteed with the shallots) on top of the rice layer. You can add bleu cheese crumbles or a cheese of your choice on top of the spinach for added flavor.
      *Leaving the cheese out won’t affect the overall flavor.
    • Add the layer of mushrooms on top of the spinach layer.
    • Place the Salmon on top of the mushrooms. Season the salmon well with sea salt and black pepper (don’t be afraid to overseason the fish). Then add pieces of the fresh dill on top of the salmon.
    • The last step is adding the sliced eggs on top of the salmon.
      This can be an optional layer if you’re not fond of eggs.
    • Roll out the top piece of puff dough as you did the bottom piece.
      Brush the edges of the bottom layer with the lightly beaten egg, before adding the top layer. Add the top layer of puff pastry dough.
      *The egg will help it seal. Next, use a fork around the edges to further seal the puff dough. If you have skills you can add your own special touch to the dough.
    • Brush the entire package with the lightly beaten egg. This will give the finished dish a beautiful glossy brown finish.
    • Bake at 350 degrees F (180 C) for 50-60 minutes or until the puff dough is golden brown or the internal temperature has reached 165 degrees F (74 C)
    • Slice the Coulibiac of Salmon with a sharp Chef’s knife or serated knife and serve with the Dijon dill sauce.

    Dijon Dill Sauce

    • Add dill and white wine to saute pan over medium heat. Reduce wine by half.
    • Add Dijon mustard and heavy cream to the pan and allow the sauce to thicken.
    • Remove from heat and whip in butter with a wire whisk.

    Notes

    *Make sure not to let the dough get too warm or you won’t be able to unfold it. Flour the rolling pin so the puff dough doesn’t stick. Also, make sure the surface is well floured. Keep the top piece refrigerated until you’re ready to work with it.
    Sometimes the puff dough just doesn’t cooperate and you have to reform and reroll the dough. I had to do the bottom piece 3 times and it still came out perfect.
     

    Nutrition

    Calories: 933kcal | Carbohydrates: 60g | Protein: 41g | Fat: 59g | Saturated Fat: 21g | Cholesterol: 212mg | Sodium: 584mg | Potassium: 1406mg | Fiber: 4g | Sugar: 4g | Vitamin A: 7873IU | Vitamin C: 24mg | Calcium: 191mg | Iron: 6mg
    Tried this Recipe? Pin it for Later!Mention @askChefDennis or tag #askChefDennis!

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    About Chef Dennis

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    Chef Dennis is a semi-retired Chef, writer/blogger, photographer, recipe developer and creator of A Culinary Journey with Chef Dennis aka Ask Chef Dennis®. Chef Dennis worked professionally in White Table Cloth Restaurants for 40 years and has been developing easy to make, restaurant-style recipes since 2009. The second phase of his reinvention from chef to blogger has earned him a place at the Worlds Dinner Table. Join him on his Culinary Journey enjoying his easy to make Restaurant Style recipes and travel adventures. For more details, check out his About page.

    Reader Interactions

    Comments

    1. Dee Ripple

      February 20, 2022 at 11:11 am

      5 stars
      I made this for my hubby for Valentine’s day. OMG…it was wonderful. Made a few minor changes, but nothing that would make it look different. Make it… It is worth the work and wait.

      Reply
    2. Faye

      August 15, 2021 at 4:48 pm

      5 stars
      I read an article about favorite dishes of the British royal family and this was listed as Prince Phillip’s! So, I Googled it and found your recipe. My husband is a meat-and-potatoes kinda guy, but he does like all the components of this dish. I’ve halved the recipe since it’s just us two and pre-assembled it; it’s in the fridge now. I’ll let you know how it turns out. Five stars for the well written recipe, clear directions, and video

      Reply
    3. Jo

      May 17, 2021 at 4:02 pm

      I made this tonight and it looked amazing, cooked perfectly etc. Let it stand 10 mins… then tried to slice it thickly (c2″) with a very sharp carving knife (the one we use for roast beef) and the whole thing disintegrated 🙁
      It tasted good….so want to try again.
      What went wrong, and how can it be made to stick together?

      Reply
      • Chef Dennis Littley

        May 17, 2021 at 4:35 pm

        Next time try using a serrated knife. I’m not sure why it would have broken up but a serrated knife might help. If using a sharp chef’s knife, try using the point of the knife into the crust first, then work the knife down with a steady but lighter hand. Pushing down to hard might be the problem.

        Reply
    4. Eve

      April 27, 2021 at 7:24 pm

      5 stars
      Hello there, Chef Dennis! This was absolutely fantastic! I honestly wasn’t expecting anything sensational. I thought it would definitely be good, but I was definitely surprised how delicious it was. I missed the tip about using an inch thickness of rice. You’re so right, it really does compress a lot! Either way, it was so delicious, and I was really surprised about how nice the blue cheese was in it. One change I made was I made the eggs into Devilled eggs, since I was worried the yellow yokes would get rubbery. I thought that worked really nicely. The dill-dijon sauce was crazy delicious as well.

      Reply
    5. Leah

      July 11, 2020 at 3:48 pm

      Looks beautiful and delicious. Will yry it next time I want to impress.

      Reply
    6. Lindsey

      July 06, 2020 at 10:26 am

      5 stars
      What a beautiful dish! I could see serving this meal at a nice brunch with friends

      Reply
    7. Jo

      July 06, 2020 at 10:19 am

      5 stars
      I love how those different layers are packed so neatly. The flavors are amazing to me.

      Reply
    8. Lindsey

      July 06, 2020 at 10:15 am

      5 stars
      What a beautiful dish! I can imagine serving this dish at a really nice brunch with friends

      Reply
    9. Alena

      July 06, 2020 at 10:13 am

      5 stars
      This recipe is definitely a crowd-pleaser and the layers are so impressive. That cross-section is unbelievably beautiful.

      Reply
    10. Alena

      July 06, 2020 at 10:13 am

      5 stars
      This recipe is definitely a crowd-pleaser and so impressive. That cross-section is unbelievably beautiful.

      Reply
    11. Charity

      July 05, 2020 at 11:59 pm

      I love learning from you! I’ve never heard the word coulibiac but an distant inlaw served something similar for dinner many years ago. It’s amazing how food can spark memories. Thanks for the recipe.

      Reply
    12. Ramona

      July 05, 2020 at 1:54 pm

      5 stars
      What a fantastic ide! I love salmon but I never prepared this way, the rice is definitely something I never thought of adding but I will definitely need to try this delicious looking and unique recipe!

      Reply
    13. Paige

      July 04, 2020 at 4:54 pm

      5 stars
      Wow and YUM…this does look like a special occasion dish, and I’ve got one coming up so bookmarking this!

      Reply
    14. kathryn donangelo

      July 03, 2020 at 10:40 am

      5 stars
      This recipe is fantastic! I love salmon prepared most ways but this recipe is over the top!! Such a unique and delicious way to enjoy salmon!

      Reply
    15. Debbie

      July 02, 2020 at 10:08 am

      5 stars
      This is such a lovely salmon dish! I have never made anything like this so your step by step photos were great. That dijon sauce was amazing and really helped enhance the flavor of the fish. This is a new favorite at my house.

      Reply
    16. Sharon

      June 30, 2020 at 11:42 am

      5 stars
      This is an elegant salmon dish that has so many layers of flavor. I love the Dijon dill sauce for topping.

      Reply
    17. Jessica Formicola

      June 29, 2020 at 10:43 am

      5 stars
      We had this salmon for dinner last night and it was wonderful! Thanks so much for sharing the recipe!

      Reply
    18. Jen Talley

      June 28, 2020 at 11:51 am

      5 stars
      Oh my goodness! SO delicious! And that dill sauce is to die for!! Thank you for the step by step pictures. They were very helpful!

      Reply
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