Serves:
8
Prep Time:
60
Meal Occasion:
Main Dish, Lunch, Dinner
Cuisine Type:
Russian, American
Ingredients
| 1 | cup UNCLE BEN’S® ORIGINAL CONVERTED® Brand Rice |
| 1 | lb salmon fillets |
| 1 | Egg, beaten |
| 8 | ozs. mushrooms |
| 1 | tsp. plain yogurt |
| 4 | hard boiled eggs sliced |
| 2 | Tbsp. butter |
| 1/2 | cup heavy cream |
| 1 | dash lemon juice |
| 1 | Tbsp. parsley chopped (as needed) |
| 1 | Tbsp. dill as needed |
| 2 | puff pastry (rectangles) |
| 3 1/2 | cups chicken broth |
| salt and pepper as needed |
If available use wild salmon instead of farm raised.
Recommended:
Instructions
1. Cook the rice according to package instructions using butter.
2. Poach the salmon in chicken broth for about 10 minutes. Finely chop the mushrooms and fry in 1 Tbsp. butter.
3. Roll out 2 rectangles of puff-pastry to about 20cm. x 30cm. Place one rectangle on a buttered and floured baking tray.
4. Put a layer of rice on the bottom and sprinkle with dill, parsley, salt and pepper, then a layer of fried mushrooms, a layer of boiled eggs and all the salmon.
5. Repeat in reverse order. Cover with the second rectangle of puff-pastry, having brushed the edges of the base with beaten egg.
6. Brush the surface with beaten egg, and make a hole in the middle. Bake in a hot oven, 400F, for 40 minutes.
7. Prepare the sauce by beating the cream with yogurt, parsley, pepper, salt and a dash of lemon juice. Serve warm with Koulibiac.
