Salmon Koulibiac

Salmon Koulibiac

  • Preparation 1 h
  • Cooking 45 min
  • Chilling 30 min
  • Servings 8

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)
  • Nut-free
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Ingredients

  • Crust

    • 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
  • Salmon

    • 1 salmon fillet, about 3 lb (1.4 kg), skin removed
    • 2 tbsp (30 ml) olive oil
    • 1 bunch fresh dill
    • 2 lemons, sliced
  • Filling

    • 12 cups (280 g) fresh baby spinach
    • 2 tbsp butter
    • ½ cup (65 g) toasted pine nuts
    • ½ cup (75 g) dried cranberries
    • 8 hard-boiled eggs, peeled
    • 1 egg, lightly beaten

Preparation

  • Crust

  • Salmon

  • Filling

  • Assembly

Personal Note