Puff pastry wrapped around a salmon filling.

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Name: Salmon Koulibiac
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Russian
Ingredients: 1/2 cup Long grain rice; 2 medium Eggs; 1 tablespoon Oil; 1 medium onion finely chopped; 45 grams mushrooms chopped; 1/2 cup parsley finely chopped; 1 tablespoon Fresh lemon juice; 1 pinch salt; 1 pinch Black pepper; 370 grams puff pastry; 400 grams salmon canned, drained and flaked; 1 tablespoon milk for brushing

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INGREDIENTS

1/2 cup Long grain rice
2 medium Eggs
1 tablespoon Oil
1 medium onion ; finely chopped
45 grams mushrooms ; chopped
1/2 cup parsley ; finely chopped
1 tablespoon Fresh lemon juice
1 pinch salt
1 pinch Black pepper
370 grams puff pastry
400 grams salmon ; canned, drained and flaked
1 tablespoon milk ; for brushing

INSTRUCTIONS

1. Preheat oven to 200 degrees

2. Cook rice in 3/4 cup water for 15 minutes.

3. Set aside rice for 1 hour until completely cooled.

4. Meanwhile, boil the eggs for 10 minutes, peel under cold running water and chop.

5. Heat the oil in a frying pan and cook onion for 5 minutes until soft, add parsley and mushrooms and cook for 3-4 minutes.

6. Stir in the lemon juice, salt and pepper.

7. Cut the pastry to make two rectangles - one 12 x 30 cm, the other 24 x 30. Place the smaller piece on a baking tray and prick with a fork, cook for 10 minutes. Leave to cool for 15 minutes.

8. Combine the onion mixture, rice, eggs and salmon and place down the centre of the baked pastry. Lay the unbaked pastry over the top, dampen the edges and tuck them under the baked pastry. Score the top, brush with milk and cook for 25-30 minutes.

NOTES

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Salmon Koulibiac

1/2 cup Long grain rice
2 medium Eggs
1 tablespoon Oil
1 medium onion finely chopped
45 grams mushrooms chopped
1/2 cup parsley finely chopped
1 tablespoon Fresh lemon juice
1 pinch salt
1 pinch Black pepper
370 grams puff pastry
400 grams salmon canned, drained and flaked
1 tablespoon milk for brushing

1. Preheat oven to 200 degrees
2. Cook rice in 3/4 cup water for 15 minutes.
3. Set aside rice for 1 hour until completely cooled.

4. Meanwhile, boil the eggs for 10 minutes, peel under cold running water and chop.
5. Heat the oil in a frying pan and cook onion for 5 minutes until soft, add parsley and mushrooms and cook for 3-4 minutes.
6. Stir in the lemon juice, salt and pepper.

7. Cut the pastry to make two rectangles - one 12 x 30 cm, the other 24 x 30.  Place the smaller piece on a baking tray and prick with a fork, cook for 10 minutes.  Leave to cool for 15 minutes.
8. Combine the onion mixture, rice, eggs and salmon and place down the centre of the baked pastry.  Lay the unbaked pastry over the top, dampen the edges and tuck them under the baked pastry.  Score the top, brush with milk and cook for 25-30 minutes.

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Nutrition

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Serving Size: 1 Serving (286g)
Recipe Makes: 4 Servings

Calories: 790
Calories from Fat: 431 (55%)

Amt Per Serving		% DV

	Total Fat 47.9g	64 %
	Saturated Fat 10.9g	55 %
	Monounsaturated Fat 25.6g
	Polyunsanturated Fat 8.2g
Cholesterol 148.1mg		46 %
Sodium 312.6mg		11 %
Potassium 737.9mg		19 %
Total Carbohydrate 57.8g		17 %
	Dietary Fiber 2.8g	11 %
	Sugars, other 55g
Protein 31.5g		45 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 790

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