Coulibiac Of Salmon With A Dijon Dill Sauce

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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.

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The first step in making this dish is lightly sauteing the garlic, basil and crushed red pepper flakes in olive oil.

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The rice layer needs to be at least 1 inch deep. It will compress and you’ll wonder what happened to the rice.

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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.

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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.

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The final layer is the salmon. Season the salmon well with sea salt and black pepper. Then add pieces of the fresh dill on top of the salmon.

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

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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.

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