Experience the grandeur of classic Russian cuisine with this stunning Salmon Coulibiac, a luxurious layered pie that encases flaky salmon, buttery rice, sautéed mushrooms, and hard-boiled eggs in golden puff pastry, all served with a tangy herby horseradish cream. This showstopping dish transforms simple ingredients into an elegant masterpiece that’s perfect for special occasions, holiday dinners, or anytime you want to create something truly memorable. The combination of textures – crispy pastry, tender salmon, creamy rice, and earthy mushrooms – creates a sophisticated experience in every slice, while the bright, pungent horseradish cream cuts through the richness perfectly. Whether you’re celebrating a milestone, impressing dinner guests, or exploring Russian culinary traditions, this recipe serves 6 to 8 people and delivers restaurant-quality elegance with achievable home cooking techniques.
Ingredients You’ll Need
For the salmon coulibiac:
- 1 1/2 pounds salmon fillet, skin removed, pin bones removed
- 2 sheets frozen puff pastry, thawed
- 1 cup cooked white rice (cooled)
- 3 tablespoons butter, divided
- 8 ounces mushrooms, finely chopped
- 1 large onion, finely diced
- 2 cloves garlic, minced
- 3 hard-boiled eggs, chopped
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh chives, chopped
- Zest of 1 lemon
- Salt and pepper to taste
- 1 egg, beaten (for egg wash)
For the herby horseradish cream:
- 1 cup sour cream or crème fraîche
- 2-3 tablespoons prepared horseradish (adjust to taste)
- 2 tablespoons fresh dill, chopped
- 1 tablespoon fresh chives, chopped
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- Salt and white pepper to taste
Understanding Coulibiac History
Coulibiac (or kulebyaka) is a traditional Russian ceremonial pie dating back centuries, originally made for tsars and special occasions. The classic version features multiple layers encased in pastry, representing abundance and celebration. This simplified version maintains the elegant presentation while being achievable for home cooks.
Preparing the Salmon
Pat the salmon fillet completely dry with paper towels. Season both sides generously with salt and pepper. Cut the salmon into pieces that will fit the length of your pastry sheet, approximately 10-12 inches long and 3-4 inches wide. The salmon will cook inside the pastry, so it should be raw when assembled.
Cooking the Rice Base
Prepare rice according to package directions and let cool completely. The rice acts as a moisture barrier that prevents the bottom pastry from becoming soggy while adding substance and texture to the filling. Fluffy, slightly dry rice works better than sticky rice.
Sautéing the Mushroom Mixture
Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add finely chopped mushrooms and cook for 8-10 minutes until all moisture evaporates and mushrooms are golden brown. Add diced onion and cook another 5 minutes until softened. Add garlic and cook 1 minute more. Season with salt and pepper, then let cool completely.
Preparing the Egg Layer
Chop hard-boiled eggs into small pieces. The eggs add richness and traditional authenticity to the coulibiac. They also contribute to the attractive layered appearance when the pie is sliced, creating visual interest that makes this dish so impressive.
Mixing the Herb Blend
Combine chopped dill, parsley, chives, and lemon zest in a small bowl. Fresh herbs are essential for authentic flavor and provide the bright, fresh notes that balance the rich salmon and pastry. Reserve a tablespoon of herbs for the horseradish cream.
Assembling the Coulibiac
Roll out one sheet of puff pastry on a lightly floured surface to about 12×14 inches. Transfer to a parchment-lined baking sheet. Spread half the cooled rice down the center, leaving a 3-inch border on all sides. Layer half the mushroom mixture over the rice, then half the chopped eggs.
Positioning the Salmon
Place the seasoned salmon pieces over the egg layer, slightly overlapping if using multiple pieces. Sprinkle generously with the herb mixture, reserving some for the top layers. Season with additional salt and pepper.
Completing the Layers
Top the salmon with remaining chopped eggs, then remaining mushroom mixture, and finally remaining rice. The layering order creates distinct strata that look beautiful when sliced and ensure even distribution of flavors throughout.
Sealing the Pastry
Roll out the second puff pastry sheet slightly larger than the first. Brush the exposed edges of the bottom pastry with beaten egg. Drape the top pastry over the filling, pressing edges firmly to seal. Trim excess pastry, leaving about 1 inch border, then crimp decoratively with a fork or your fingers.
Creating Decorative Touches
Cut decorative shapes from pastry scraps – fish scales, leaves, or geometric patterns – and arrange on top, adhering with egg wash. Cut 3-4 small slits in the top for steam vents. Brush the entire surface generously with beaten egg wash for golden, glossy finish.
Chilling Before Baking
Refrigerate the assembled coulibiac for 30 minutes before baking. This rest allows the pastry to relax and firm up, making it less likely to shrink during baking. The cold pastry also puffs more dramatically in the hot oven.
Baking to Golden Perfection
Preheat oven to 400°F. Bake the coulibiac for 40-45 minutes until the pastry is deep golden brown and crispy. The internal temperature should reach 145°F in the thickest part of the salmon. If the pastry browns too quickly, tent loosely with foil.
Making Herby Horseradish Cream
While the coulibiac bakes, whisk together sour cream, prepared horseradish, chopped fresh herbs, lemon juice, Dijon mustard, salt, and white pepper. Start with 2 tablespoons horseradish and adjust to taste – it should be noticeably pungent but not overwhelmingly spicy. Refrigerate until serving.
Resting and Slicing
Let the baked coulibiac rest for 10 minutes before slicing. This allows the filling to set slightly, making cleaner slices that showcase the beautiful layers. Use a sharp, serrated knife and cut with a gentle sawing motion to avoid crushing the delicate pastry.
Total Cooking Time
This impressive dish requires approximately 2 hours and 30 minutes from start to finish, including 1 hour of preparation time, 45 minutes of baking, and 30 minutes of chilling and resting. Much of the work can be done in stages, making this manageable for special occasion cooking.
Serving and Nutritional Information
This recipe serves 6 to 8 people as a main course, with each serving containing approximately 565 calories. Each portion provides about 28 grams of protein, 32 grams of fat, and 42 grams of carbohydrates. The dish is rich in omega-3 fatty acids from the salmon, provides B vitamins, selenium, and quality protein.
What to Serve With Your Coulibiac
This rich, impressive main course pairs beautifully with simple, elegant sides. Serve with a crisp green salad dressed with lemon vinaigrette, roasted asparagus, or buttered green beans. The herby horseradish cream should be passed separately so guests can add to taste. Champagne or crisp white wine like Chablis complements the salmon perfectly.
Expert Tips for Success
Ensure all filling components are completely cool before assembling, as warm ingredients will melt the butter in the puff pastry and prevent proper puffing. Plan ahead and prepare fillings the day before if needed.
Don’t overfill the coulibiac, which makes sealing difficult and can cause filling to burst through during baking. Better to have slightly less filling and maintain the beautiful shape than to overstuff and risk leakage.
Use high-quality puff pastry for the best rise and flaky texture. All-butter puff pastry provides superior flavor and texture compared to brands made with shortening or margarine.
Make-Ahead Strategies
Assemble the coulibiac completely up to 24 hours in advance, cover tightly, and refrigerate. Add egg wash just before baking. All filling components can be prepared 1-2 days ahead and stored separately. The horseradish cream improves when made several hours ahead.
Presentation Ideas
Serve whole at the table for dramatic impact, slicing in front of guests to reveal the beautiful layers. For buffets, pre-slice and arrange pieces on a platter, garnishing with fresh dill and lemon wedges. Each slice should clearly show the distinct layers.
Wine Pairing Suggestions
The rich salmon and buttery pastry pair excellently with full-bodied white wines like white Burgundy or Oregon Chardonnay. For sparkling options, Champagne or quality Prosecco provides acidity that cuts through the richness. Light reds like Pinot Noir also work surprisingly well.
Ingredient Substitutions
Trout or arctic char can substitute for salmon. Wild rice adds nutty flavor and visual interest compared to white rice. Crème fraîche can replace sour cream in the horseradish cream for richer, tangier results.
Storage and Reheating
Leftover coulibiac keeps refrigerated for up to 2 days. Reheat individual slices in a 350°F oven for 15-20 minutes until warmed through. The pastry won’t be quite as crispy as when fresh, but the flavors remain excellent.
Troubleshooting Common Issues
If the bottom pastry is soggy, the rice may not have been dry enough or fillings were too warm when assembled. If pastry doesn’t puff, it may have been overworked or too warm. If salmon is undercooked, the coulibiac may need 5-10 more minutes – check internal temperature.
