Classic Coulibiac
Coulibiac is a traditional Russian fish pie, typically made with salmon or sturgeon, rice, hard-boiled eggs, and dill, all encased in a flaky pastry. This recipe uses salmon and a rich, savory filling to create a comforting and elegant main course. It's perfect for a special occasion.
An original recipe by Forkin
- Total time
- 2 hr 30 min
- Serves
- 6
- Difficulty
- Hard
- Per serving
- 877 kcal
Allergen information: may contain eggs, fish, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
pastry
- 500 gpuff pastry, thawed if frozen
filling
- 600 gsalmon fillet, skinless, boneless
- 120 gwhite rice, cooked
- 4 pcsegg, hard-boiled, chopped
- 200 gwhite mushroom, sliced
- 1 pcsyellow onion, finely chopped
- 0.25 cupfresh dill, chopped
- 0.25 cupfresh parsley, chopped
- 30 gbutter, melted
seasoning
- 1 tspsalt
- 0.5 tspblack pepper, freshly ground
egg wash
- 1 pcsegg, beaten
Equipment
pastry brush · large skillet · rolling pin · large bowl · baking sheet · parchment paper · knife
The method
Step by step
- 1
Preheat your oven to 200°C (390°F).
About 10 min
- 2
Cook the white rice according to package instructions, then set aside to cool.
About 20 min
Cook’s note: Ensure the rice is completely cooled before mixing into the filling to prevent the pastry from becoming soggy.
- 3
Hard-boil the eggs, cool them, then peel and chop them.
About 15 min
Cook’s note: To easily peel hard-boiled eggs, plunge them into an ice bath immediately after cooking.
- 4
In a large skillet, melt the butter over medium heat.
About 1 min
- 5
Add the yellow onion and sauté until softened and translucent, about 5-7 minutes.
About 7 min
- 6
Add the white mushrooms to the skillet and cook until they release their liquid and brown slightly, about 8-10 minutes.
About 10 min
Cook’s note: Don't overcrowd the pan when cooking mushrooms; cook in batches if necessary for better browning.
- 7
Remove the mushroom and onion mixture from the heat and let it cool slightly.
About 5 min
- 8
In a large bowl, combine the cooled cooked rice, chopped hard-boiled eggs, sautéed mushrooms and onion, fresh dill, and fresh parsley.
About 3 min
- 9
Season the filling mixture with salt and black pepper.
About 1 min
Cook’s note: Taste the filling and adjust seasoning as needed before assembling the pie.
- 10
Roll out one sheet of puff pastry on a lightly floured surface into a rectangle large enough to encase the salmon and filling, about 30x40 cm (12x16 inches).
About 5 min
Cook’s note: Keep the pastry cold as much as possible to prevent it from becoming sticky.
- 11
Place the rolled-out pastry on a baking sheet lined with parchment paper.
About 1 min
- 12
Spread half of the rice and mushroom filling mixture in the center of the pastry, leaving a border of about 5 cm (2 inches) on all sides.
About 2 min
- 13
Place the salmon fillet on top of the filling.
About 1 min
Cook’s note: Pat the salmon dry with paper towels to prevent excess moisture.
- 14
Top the salmon with the remaining rice and mushroom filling mixture.
About 2 min
- 15
Roll out the second sheet of puff pastry to a similar size as the first.
About 3 min
- 16
Carefully place the second pastry sheet over the filling and salmon.
About 1 min
- 17
Press down the edges of the pastry to seal, then trim any excess pastry.
About 2 min
Cook’s note: You can use a fork to crimp the edges for a decorative seal.
- 18
Brush the entire top surface of the coulibiac with the beaten egg.
About 1 min
Cook’s note: This egg wash will give the pastry a beautiful golden-brown crust.
- 19
Cut a few small slits in the top crust to allow steam to escape during baking.
About 1 min
- 20
Bake in the preheated oven for 20 minutes, then reduce the oven temperature to 180°C (350°F).
About 20 min
Cook’s note: This initial high heat helps the pastry puff up.
- 21
Continue baking for another 45-55 minutes, or until the pastry is deeply golden brown and the salmon is cooked through.
About 55 min
Cook’s note: If the pastry browns too quickly, loosely tent it with aluminum foil.
- 22
Remove the coulibiac from the oven and let it rest for 15 minutes before slicing and serving.
About 15 min
Cook’s note: Resting allows the juices to redistribute and makes for easier slicing.
Per serving
Nutrition
- Calories
- 876.9kcal
- Protein
- 35.3g
- Carbs
- 57.6g
- Fat
- 54.5g
- Fibre
- 2.9g
- Sugar
- 4g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store any leftover coulibiac in an airtight container in the refrigerator.
Reheat slices in an oven at 160°C (325°F) until warmed through, about 15-20 minutes, or in a microwave for quicker reheating.