Russian Coulibiac (Salmon Wellington)

Step 1

Rinse and pat dry your salmon fillets. Combine the seasonings and coat the salmon with it, set it aside to sit while you continue on to Step 2.

Step 2

Preheat oven to 375℉

Step 3

Spread out your first puff pastry sheet on a lined baking sheet, a rectangular shape does it better.

Step 4

Assemble the first layer with the mushroom rice along the middle of the puff pastry, followed by the marinated salmon. Add on another layer of rice followed by the sliced eggs.

Step 5

Lay on the 2nd puff pastry sheet and begin to pinch the edges to secure the filling.

Step 6

Use a flour-dipped fork to pin the edges tightly. Brush on the egg wash all over the pie., use the same fork to create 4 vents on the surface of the coulibiac.

Step 7

Bake for 45 mins-1 hour, or until the pie is golden brown and crisp.

Step 8

Let it cool just a bit before serving a slice, drizzle on some of your favorite gravy and garnish with fresh dill.