Fumiko’s Koulibiac Recipe

Ingredients:

• 1/2 cup unsalted butter
• 1 large onion, chopped
• 2 cups sliced mushrooms
• 2 tablespoons all-purpose flour
• 1/2 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh dill
• 2 tablespoons chopped fresh parsley
• 1/4 teaspoon grated nutmeg
• 1 lb salmon fillet, cooked and flaked
• 1 sheet puff pastry, thawed
• 1 large egg, beaten

Instructions:

1. Preheat the oven to 375°F.
2. In a large saucepan, melt the butter over medium heat. Add the onions, mushrooms, and cook for 5 minutes, or until tender.
3. Stir in the flour and cook for another 2 minutes until the mixture is smooth.
4. Pour in the milk and stir constantly until the mixture thickens slightly.
5. Add the salt, pepper, dill, parsley, and nutmeg, and stir until combined.
6. Remove from the heat and stir in the salmon.
7. Unfold the puff pastry onto a lightly floured surface. Roll it out to approximately 14×10-inch rectangle.
8. Transfer the puff pastry to a baking sheet. Spoon the salmon mixture lengthwise down the center of the puff pastry, leaving 2 inches of pastry on either side of the mixture.
9. Make diagonal cuts in the pastry on either side of the salmon mixture.
10. Brush the exposed edges of the pastry with the beaten egg.
11. Take one piece of pastry at the top end of the salmon mixture and fold it over the filling. Take a piece of pastry from the opposite side and fold it over the first piece.
12. Repeat the alternating fold until the entire Koulibiac is tightly wrapped in the pastry and the filling is completely enclosed.
13. Brush the top with the beaten egg.
14. Bake for 35 to 40 minutes until the pastry is golden.

Serving Suggestions:

Serve hot with a small side salad or vegetables and a glass of white wine.

Verdict:

This Koulibiac recipe is simply delicious. The flavorful and creamy salmon filling encased in buttery, flaky puff pastry is a perfect combination. It’s one of our all-time favorite meals, and it’s sure to become one of yours too!