Coulibiac

Ingredients

Mushroom Filling: Coulibiac

1 tbsp (15 mL) butter
1/2 cup (125 mL) onion, chopped
2 cups (500 mL) mushrooms, fresh white, sliced
3 1/8 oz (90 g) rice, mix of long grain and wild
14 oz (397 g) frozen puff pastry, thawed
1 cup (250 mL) sour cream
1 tbsp (15 mL) dill, fresh, chopped
2 tsp (10 mL) chives, fresh, chopped
1 fillet salmon, skin removed
4 eggs, hard cooked, chopped
to taste salt
to taste pepper

Egg Wash:

1 egg
1 tbsp (15 mL) water

Directions

Preheat oven to 400 F (205°C)

Mushroom Filling:

Melt butter in large frying pan on medium heat. Add onion and mushrooms. Cook for 8 to 10 minutes, stirring often until onion is softened and liquid is evaporated. Remove from heat.

Prepare rice according to package directions, using 1/2 of the amounts of rice, water, margarine and seasoning pouch. Cool and set aside.

Roll out pastry on lightly floured surface to 10 x 16 inch (25cm x 40cm) rectangle or 8 inch (20 cm) longer than salmon fillet.

Combine sour cream, onion mixture and rice mixture in large bowl, spread evenly down centre of pastry. Scatter egg over rice mixture, sprinkle with dill and chives, place salmon on top. Sprinkle with salt and pepper.

Egg Wash:

Beat egg and water in small bowl until smooth. Brush on edges of 2 long sides of pastry, bring 2 long sides together at centre, pinch together, folding to create package. Place seam side down on ungreased baking sheet tucking ends underneath to seal. Brush with remaining egg wash. Cut slits in top to allow steam to escape. Bake until golden about 30 minutes. Let stand for 10 minutes before serving.

* Serve with Egg & Parsley Sauce.

Makes: 1 serving

Preparation: 15 minutes

Cooking: 30 minutes

Nutrients per serving:

Calories: 551
Protein: 27 g
Carbohydrate: 35 g
Fat: 33.5 g

Credit to: Company's Coming, "The Egg Book". To purchase a copy of this new book, go to The Store.