Salmon Mushroom Coulibiac With Sour Cream Dill Sauce Recipe

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Salmon Mushroom Coulibiac With Sour Cream Dill Sauce
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Ingredients
22
Count
Nutrition
521
Calories
Total time
1440
Minutes
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Ingredients:

Directions:

  1. SOUR CREAM DILL SAUCE:.
  2. Mix all ingredients together in a bowl and refrigerate until ready to serve.
  3. PASTRY:.
  4. In large bowl beat together cream cheese, butter, sugar and salt until fluffy.
  5. Stir in flour just to blend.
  6. Divide in half; shape into squares. Wrap each half in plastic wrap; refrigerate until firm - about 1 hour.
  7. FILLING:.
  8. Meanwhile, in a large skillet, heat half of oil over medium heat; fry mushrooms and 1/4 teaspoon each of the salt and pepper until no liquid remains, about 7 minutes.
  9. Transfer to bowl.
  10. In a saucepan, heat remaining oil over medium heat. Fry onion, garlic and remaining salt and pepper for 3 minutes.
  11. Add rice and 1 cup water; bring to a boil. Cover, reduce heat and simmer until rice is tender and the water is absorbed, about 20 minutes.
  12. Add spinach and dill to rice mixture and fluff with fork. Let cool. (NOTE: It is important to let this mixture cool for as long as possible in order that it does not make the pastry soggy and difficult to work with - I unfortunately know this from experience.).
  13. PREPARING COULIBIAC:.
  14. Line rimmed baking sheet with parchment paper. On lightly floured surface, roll out 1 piece of pastry to 10 inch square and about 1/8 inch thick.
  15. Place on prepared pan. Spoon half of the rice mixture over pastry, leaving a 2 inch border.
  16. Top with 1 salmon fillet; spread with mushroom mixture.
  17. Top with remaining salmon fillet; spoon remaining rice mixture over the top.
  18. Mix egg yolk with 1 tablespoon of water for egg wash; brush over border of pastry.
  19. Roll out remaining pastry to 11 inch square; place on filling, smoothing around edge. Fold bottom edge over top edge, pressing to seal. Flute edges.
  20. Brush egg wash over pastry; cut 4 steam vents on top. Bake in 350°F oven until golden, about 1 hour.
  21. Let stand for 10 minutes. Using serrated knife, cut diagonally into quarters and then cut each quarter into half or thirds. Serve with Sour Cream Dill Sauce.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 521.09 Kcal (2182 kJ)
Calories from fat 320.35 Kcal
% Daily Value*
Total Fat 35.59g 55%
Cholesterol 137.53mg 46%
Sodium 484.3mg 20%
Potassium 673.19mg 14%
Total Carbs 26.21g 9%
Sugars 3.46g 14%
Dietary Fiber 2.49g 10%
Protein 25.13g 50%
Vitamin C 4.8mg 8%
Vitamin A 0.6mg 20%
Iron 1.5mg 8%
Calcium 141.3mg 14%
Amount Per 100 g
Calories 192.68 Kcal (807 kJ)
Calories from fat 118.46 Kcal
% Daily Value*
Total Fat 13.16g 55%
Cholesterol 50.85mg 46%
Sodium 179.08mg 20%
Potassium 248.93mg 14%
Total Carbs 9.69g 9%
Sugars 1.28g 14%
Dietary Fiber 0.92g 10%
Protein 9.29g 50%
Vitamin C 1.8mg 8%
Vitamin A 0.2mg 20%
Iron 0.5mg 8%
Calcium 52.3mg 14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12.9
    Points
  • 14
    PointsPlus

Good Points

  • saturated fat free

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