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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. SOUR CREAM DILL SAUCE: | 2. Mix all ingredients together in a bowl and refrigerate until ready to serve. | 3. PASTRY: | 4. In large bowl beat together cream cheese, butter, sugar and salt until fluffy. | 5. Stir in flour just to blend. | 6. Divide in half; shape into squares. Wrap each half in plastic wrap; refrigerate until firm - about 1 hour. | 7. FILLING: | 8. Meanwhile, in a large skillet, heat half of oil over medium heat; fry mushrooms and 1/4 teaspoon each of the salt and pepper until no liquid remains, about 7 minutes. | 9. Transfer to bowl. | 10. In a saucepan, heat remaining oil over medium heat. Fry onion, garlic and remaining salt and pepper for 3 minutes. | 11. Add rice and 1 cup water; bring to a boil. Cover, reduce heat and simmer until rice is tender and the water is absorbed, about 20 minutes. | 12. Add spinach and dill to rice mixture and fluff with fork. Let cool. (NOTE: It is important to let this mixture cool for as long as possible in order that it does not make the pastry soggy and difficult to work with - I unfortunately know this from experience.). | 13. PREPARING COULIBIAC: | 14. Line rimmed baking sheet with parchment paper. On lightly floured surface, roll out 1 piece of pastry to 10 inch square and about 1/8 inch thick. | 15. Place on prepared pan. Spoon half of the rice mixture over pastry, leaving a 2 inch border. | 16. Top with 1 salmon fillet; spread with mushroom mixture. | 17. Top with remaining salmon fillet; spoon remaining rice mixture over the top. | 18. Mix egg yolk with 1 tablespoon of water for egg wash; brush over border of pastry. | 19. Roll out remaining pastry to 11 inch square; place on filling, smoothing around edge. Fold bottom edge over top edge, pressing to seal. Flute edges. | 20. Brush egg wash over pastry; cut 4 steam vents on top. Bake in 350°F oven until golden, about 1 hour. | 21. Let stand for 10 minutes. Using serrated knife, cut diagonally into quarters and then cut each quarter into half or thirds. Serve with Sour Cream Dill Sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
salmon fillet	2			1287.4696	0.0	179.8831	57.4828
egg yolk	1			54.74	0.6103	2.6962	4.5118
cream cheese	3/4	cup	softened	531.0	6.3	12.78	51.48
butter	3/4	cup	softened	1026.0	47.141999999999996	32.058	86.4
sugar	2	teaspoons	granulated	13.325	2.5003	0.4171	0.20800000000000002
salt	1/4	teaspoon		-	-	-	-
purpose flour	1 1/2	1/2		-	-	-	-
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
mushroom	3	cups	minced	-	-	-	-
salt	3/4	teaspoon		-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
onion	1		sliced	64.0	14.944	1.76	0.16
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
grain rice	1/2	cup		-	-	-	-
spinach	2	cups	chopped	13.8	2.178	1.716	0.23399999999999999
dill	2	tablespoons	chopped	40.26	7.2824	2.1094	1.9193
cream	1	cup	sour	455.4	10.649000000000001	5.612	44.505
dill	2	tablespoons	chopped	40.26	7.2824	2.1094	1.9193
milk	2	tablespoons		18.3	1.4340000000000002	0.945	0.981
lemon	1/2	teaspoon	grated rind	0.6404	0.2058	0.0243	0.0066
lemon juice	1	teaspoon		1.1183	0.3508	0.0178	0.0122
pepper	1/4	teaspoon		2.8865	0.7354	0.1195	0.0375

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.