Coulibiac

This is my version of a French version of a Russian pierog. The classic version is made with vesiga (the preserved spinal chord of a sturgeon). I think we can do without that, don’t you? It also calls for a brioche dough but I’m generally too rushed to do that and so I use puff pastry. Pepperidge Farm makes a good product and you can find it in your freezer case. This is a very showy dish and quite rich. Champagne would not be inappropriate with it.

Coulibiac

Serves 4

1 medium onion, chopped
3 Tbsp. butter
1 lb. smoked salmon (remove the bones!)
1 cup of cooked kasha or white rice
White sauce
Fresh dill
1-2 Tbsp. fresh lemon juice
1 sheet of puff pastry (thaw, if frozen)
1 egg
1 Tbsp water
Salt and pepper

1. Preheat the oven to 400°F.
2. Saute the onions in butter over medium heat until they are transparent.
3. Roll the puff pastry out on a pasty sheet until it’s roughly 6 inches wide by 10 inches long.
4. Mix the kasha or rice with half the sauteed onions and butter and 1 Tbsp. minced dill, salt and pepper to taste.
5. Transfer the puff pastry to a non-stick baking sheet (or a parchment-lined sheet).
6. Spread the rice or kasha mixture over the center third of the puff pastry leaving at least 1 inch at the ends so it can be sealed.
7. Slightly flake the smoked salmon and place it over the kasha or rice.
8. Add 1 Tbsp. minced dill and 1-2 Tbsp. fresh lemon juice to the white sauce (to taste).
9. Divide the sauce in half. Add the remaining onions to one half and reserve the rest.
10. Spread the portion of sauce with onions over the salmon.
11. Seal the long edges of the puff pastry together, moistening with a little water if required.
12. Fold the short edges of the puff pastry up and seal, moistening with a little water if required.
13. Beat the egg and water and glaze the pastry all over with the egg glaze. You may decorate the coulibiac with cut out puff pasty leaves, diamonds, or other shapes if you’re into that sort of thing.
14. Bake the coulibiac for 20 minutes or until it’s nicely browned and it smells so great you can’t stand it.
15. Serve with the remaining lemon and dill-flavored white sauce.