Coulibiac - Russian Pie with Salmon Recipe
Serves/Makes: 6 - 8
Ingredients:
- 1 (16-ounce / 454-mL) can red salmon, drained and flaked
- 2 tablespoons (30 mL) chopped onion
- 3 tablespoons (45 g) butter or margarine
- 2 1/4 cups (315 g) sifted all-purpose flour
- 1 teaspoon (5 mL) salt
- 1/4 teaspoon (1 mL) dried dill weed
- 1 cup (250 mL) milk
- 2 tablespoons (30 mL) dry white wine
- 2 cups (500 mL) boiled rice
- 1 (3-ounce / 85-mL) can sliced mushrooms, drained
- 2 tablespoons (30 mL) chopped parsley
- 2/3 cup (150 g) shortening
- 1/3 - 1/2 cup (80 - 125 mL) cold water
- 1 beaten egg
- Into a saucepan, soften onion into melted butter or margarine.
- Blend in 1/4 cup (35 g) flour, 1/2 teaspoon (2.5 mL) salt and dried dill weed.
- Pour in milk and cook, stiring, until thickened and bubbly cook for 1 minute more.
- Stir in dry white wine, flaked salmon, boiled rice, mushroom slices and chopped parsley.
- Sift together remaining flour and remaining salt cut in shortening, until coarsely crumbly.
- Slowly pour in cold water, tossing with a fork, until dough shapes into a ball.
- Roll dough between 2 sheets waxed paper to a 20 x 10-inch (50 x 25-cm) rectangle.
- Remove top paper.
- Top center third of rectangle with salmon mixture.
- Fold one side of dough over salmon, peeling remaining waxed paper back.
- Fold remaining third of dough over.
- Moisten edges with water seal.
- Fold ends up moisten and seal.
- Delicately transfer roll onto a large greased baking sheet, seam side down.
- Shape into a horseshoe shape brush top with beaten egg and prick top using a fork.
- Bake into a preheated 400°F (200°C) oven, for 25 to 30 minutes.
Note:
A typical Russian dish that is often served with sour cream.
This recipe for Coulibiac - Russian Pie with Salmon serves/makes: 6 - 8
Main Ingredient: Salmon
Preparation Method: Baked
Cuisine: Russian
Email Recipe
Print Recipe
