🫙 From the Spice Rack
Salmon Coulibiak
14 oz Pkg. frozen puff pastry 17 1/2 oz Can cohoe salmon 1/2 lb Fresh mushrooms -- finely chopped 1/2 c Finely chopped onion 3 tb Unsalted butter 1 ts Lemon juice 3 lg Eggs plus
maineasy
Ingredients7 items
Ingredients
- 14ozpkg. frozen puff pastry
- 171/2 oz can cohoe salmon
- 1/2lbfresh mushrooms
- 3tbsp unsalted butter
- 1tsp lemon juice
- 3large eggs plus
- 1egg yolk; for pastry glaze
Directions
- 1
14 oz Pkg
- 2
frozen puff pastry 17 1/2 oz Can cohoe salmon 1/2 lb Fresh mushrooms -- finely chopped 1/2 c Finely chopped onion 3 tb Unsalted butter 1 ts
- 3
for pastry glaze Chicken stock 3 c Long-grain rice -- cooked in chicken stock 4 Fresh dill sprigs Salt and pepper
- 4
to taste 1 c Medium-thick bechamel sauce* *Well-seasoned with salt, pepper, nutmeg and tarragon
- 5
Thaw puff pastry in refrigerator overnight
- 6
Flake salmon, discarding bones but reserving juices to add to white sauce
- 7
Mince mushrooms and onions
- 8
saute in butter and lemon juice until liquid has evaporated