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This amazing recipe comes from a Safeway handout. I made it for company several times; every time marvelling what a lovely dish it is. And I don't even like fish. If you can't eat this you can't eat anything with fish.

1 pkg. puff pastry
500 g salmon fillets
dry white wine
2 bay leaves
2 celery stalks
2 onions
2 Tbsp peppercorns
1 carrot
2 tsp salt, divided
6Tbsp butter divided
1 cup fish stock
3/4 cup basmati rice
2 cups mushrooms, sliced
1 red pepper, diced
1/2 lemon’s juice
3 hard cooked eggs, chopped
2 tsp pepper
1 Tbsp dry dill weed
4 green onions, chopped
1 egg, lightly beaten for egg wash

• Place salmon in baker.
• Add chopped celery, onion, carrot, bay leaves, peppercorns, 1 tsp salt.
• Cover with equal parts of wine and water.
• Poach in oven, until fish is done.
• Or microwave on medium for 15-20 minutes, turning dish every 5 minutes.
• Drain and reserve fish stock.
• Discard vegetables, and fish skin.
• Flake fish into a large bowl. Set aside.
• Melt 3 Tbsp butter.
• Add rice, 1 tsp salt and sauté for 1 minute.
• Add 1 cup from the reserved fish stock.
• Slowly simmer rice for 3 minutes, remove from heat and transfer to a separate bowl to cool down a bit.
• In the same skillet heat up 3 Tbsp butter on medium heat.
• Add the mushrooms and red pepper and sauté until mushrooms reabsorb their liquid.
• Add the rice to the large bowl with the flaked fish.
• Add the mushroom and the red peppers to the bowl.
• Add the hard cooked eggs, lemon juice, dill weed and the pepper to the bowl.
• Combine gently with clean hands, cover and refrigerate until thoroughly chilled.

• Preheat the oven to 450F.
• Roll out both pastry blocks to 14X10-inch rectangles.
• Place one pastry on a buttered cookie sheet.
• Pile the chilled salmon mix in the center, leaving a 1-inch margin all around.
• Flatten filling slightly to form it into a tidy square or oval.
• Paint the margin with egg wash.
• Top with the second pastry, sealing the edges to the egg washed bottom layer.
• Press lightly all around the filling.
• Trim access pastry and decoratively flute edges to seal.
• Make a small slit in the middle and insert a small rolled up aluminum foil for vent.
• Cut a hole inside and
• Brush the coulibiac all over with egg wash.
• Chill for 1-4 hours.
• Bake the coulibiac at 450F on the lower middle of the oven until golden brown.




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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.

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