Every year, our Editor-in-Chief Laura’s family marvels at the big Koulibiac reveal: salmon topped with a layer of cranberries, spinach, pine nuts and hard-boiled eggs, then gift-wrapped inside an elaborate, golden crust (our version is sure to garner just as much attention). Laura’s insider tip? It’s almost better-looking sliced (and just as tasty served cold the next day).
Featured in RICARDO Magazine HOLIDAY 2015 (p. 116)
3 ½ cups (525 g) unbleached all-purpose flour
½ tsp salt
1 ½ cups (340 g) cold unsalted butter, diced
¼ cup (60 ml) ice water
2 eggs, lightly beaten
1 salmon fillet, about 3 lb (1.4 kg), skin removed