- 1 1/2 cups water
- 2/3 cup white wine
- 1 bouquet garni
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1 pound fresh salmon - (scant) skinned, boned
- 2 tablespoons unsalted butter
- 1/3 cup finely-chopped shallots
- 3/4 pound chopped mushrooms
- Salt to taste
- Freshly-ground black pepper to taste
- 1 package frozen puff pastry thawed
- 1 1/2 cups cooked rice
- 3 hard-boiled eggs chopped
- 1/4 cup chopped parsley
- 1/2 cup melted unsalted butter
- 1 egg yolk mixed with
- 1 tablespoon water
In a saucepan, combine water, white wine, bouquet garni, salt and cayenne pepper to a boil. Add salmon and poach until cooked through, about 12 minutes. Remove saucepan from heat and set aside until salmon is completely cooled in the cooking liquid.
In a skillet or sauté pan over medium-high heat, melt butter and add shallots and mushrooms. Season with salt and pepper and sauté until mushrooms are softened and shallots are translucent, about 4 minutes. Set aside to cool.
On a lightly floured flat surface, roll out 2 puff pastry sheets to rectangles 1/4-inch thick. Refrigerate, covered, until ready to assemble koulibiaca.
When all elements are cool, assemble koulibiaca: Preheat oven to 450 degrees.
Place one of the rectangles of puff pastry on a flat surface. Leaving a narrow border all the way around, layer rice, then flaked salmon, then mushrooms, then eggs, then parsley making sure every layer is well-seasoned. Drizzle with a few tablespoons of the melted butter, then place second sheet of puff pastry on top of layered ingredients.
Roll bottom edges up over top edge and pinch together decoratively. Brush top of koulibiaca with egg wash and bake for 30 minutes, or until golden brown. Serve hot with remaining melted butter.
This recipe yields 6 servings.