21/11/2014

SALMON COULIBIAC


After having spent eight days under the Portuguese sun, we landed on cold, drizzly Helsinki-Vantaa Airport. Our oldest daughter stared out the plane window, a bit discouraged, and said she hopes at least that grandma and grandpa have made salmon coulibiac for Sunday supper.

They had.


Perfect comfort food for the November rain. Especially when made by the grandparents.

SALMON COULIBIAC

3dl rice (short-grain)
4 eggs
1-2 onions, depending of the size
butter
large bunch of dill
600g salmon gravlax
500g puff pastry dough
2 egg yolks
  1. Cook the rice in well salted water (see the package instruction for the amount of water) and let cool.
  2. Boil the eggs (hard), peel them and separate the yolks from the whites. Cut both up (separately).
  3. Chop the onion finely and sauté in butter until soft.
  4. Cut finely the dill as well.
  5. Cut the gravlax in thin slices.
  6. Roll out the dough into a rectangle (I like my crust very crispy but thin, so I’d recommend to roll it to 3-5mm thickness).
  7. Spread half of the rice evenly in the middle of the rolled-out dough. Make sure you leave ca. 5 cm border on all sides.
  8. Spread the finely cut egg yolks on the rice and then half of the chopped dill.
  9. Next put the thin gravlax filets and then the rest of the dill, followed by egg whites.
  10. On top, spread the rest of the rice.
  11. Fold both long sides of the dough on top. (You might need some water to make the dough borders stick together better.) Then fold over the ends of the dough as well.
  12. Place the coulibiac on baking sheet by flipping it upside down, so that the seam side ends up underneath.
  13. Brush the coulibiac gently with whisked egg yolks.
  14. Bake in 160°C for about 1h. (Put some foil on it if it starts to get too much colour.) Serve warm with melted butter.

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