Salmon Coulibiac

We had this for New Year's Eve also a treat. I am not a huge fan of salmon but in this dish it all comes together great. It is best to do all of the prepping the day before and put it together 2 hours before baking. This is a russian fish pie packed with salmon, rice, hard-boiled eggs and mushrooms wrapped in puff pastry.

Ingredients
1/4 cup rice, cooked
3 eggs, hard bolied and finely chopped
3 TBSP butter
1/2 cup scallions, finely sliced
1/4 cup shallots, finely sliced
12 oz mushrooms, finely diced
2 TBSP lemon juice
4 cups salmon, cooked
1 1/2 lb puff pastry
2 1/2 TBSP fresh dill, finely chopped
1 egg yolk
1/3 cup yogurt, plain

Directions
1. Melt half the butter in a saucepan and add the scallions, cook 4 minutes or until soft; season to taste and set aside
2. Melt the remaining butter and ad the shallots, cook gently for 2 minutes. Add the mushrooms, lemon juice, salt & pepper and cook until the mushrooms are dry.
3. Cut the pasrty in half on a lightly floured surface; roll out one half to a 1/8 inch-thick rectangle. Transfer to a cookie sheet and trim to about 9x14 inches
4. Wrap and chill the trimmings
5. Leaving a 1 inch border on all sides, spread the rice in the center of the pastry
6. Sprinkle with 1/2 TBSP dill, then the salmon, salt and pepper, mushroom mixture, chopped eggs and scallions in separate layers
7. Beat the remaining egg and brush over the border.
8. Roll the remaining pastry to 18x12 inches and place over the filling, press the edges together to seal then trim neatly and brush top with egg
9. Roll out the reserved trimmings into strips to decorate the pie. Lay them on as a lattice
10. Place pie in the refrigerator for 15 minutes
11. Preheat oven to 400º Beat the egg yolk and brush over the pie. Make 3 small holes down the center of thepie using a skewer
12. Bake for 30 minutes, until crisp and golden
13. Stir the remaing dill into the yogurt and serve alongside the coulibiac

Servings 8