Stage 1 - 2 min.
Put salmon pieces in hot salted water with bouquet garni.
If your salmon pieces are not filleted, don't worry about skins and bones, it will be very easy to remove them when cooked.
Stage 2 - 5 min.
Cook over a low heat until salmon flesh become opaque (4 - 5 minutes).
Drain and leave to cool a little.
Stage 3 - 5 min.
Clean salmon pieces keeping only the flesh.
To remove the brown fat on back, use a knife.
Discard skin, fat and bones.
Stage 4 - 1 min.
Stage 5 - 1 min.
Save time by cooking the eggs (hard boiled
) in salmon cooking water.
Stage 6 - 10 min.
After 10 minutes boiling, remove eggs and put into cold water.
Remove eggshell, and put back into cold water.
When eggs are completely cold, cut in slices. It's a matter of taste, but you can discard the first slice, of white only.
Stage 7 - 10 min.
Cook rice in salted water with a chicken stock cube
When cooked, add 2 tablespoons olive oil and mix well to prevent grains sticking together.
You can also prepare pilau rice
Stage 8 - 10 min.
Break off mushroom stalks, peel the caps.
Stage 9 - 5 min.
And cut in small pieces.
Stage 10 - 1 min.
Put a knob of butter in a pan, add chopped shallot, salt and pepper.
Cook one minute and add mushrooms, mix well.
Stage 11 - 4 min.
Cook 3 - 4 minutes, add ½ lemon juice, salt and pepper, then check seasoning.
Leave to cool and drain in a strainer
Stage 12 - 1 hour 9 min.
Stage 13 - 3 min.
Roll out the puff pastry, glaze
on one side.
Put back in the fridge for one hour.
Stage 14 - 10 min.
After this time remove from the fridge, and put in your mould
, the egg-coated side in the bottom.
It's a delicate operation because the egg is very sticky.
Press well in to be sure that puff pastry is in contact with the bottom and sides of the dish.
Stage 15 - 5 min.
Start the koulibiac: put a layer of salmon in the dish.
Stage 16 - 3 min.
Cover with a layer of rice.
Stage 17 - 3 min.
A layer of mushrooms.
Stage 18 - 3 min.
A layer of sliced eggs.
Stage 19 - 2 min.
A layer of spinach.
Stage 20 - 3 min.
Another layer of salmon.
Stage 21 - 3 min.
And finally a second layer of rice.
Stage 22 - 3 min.
Fold over the puff pastry to seal the koulibiac. Remember to leave a small hole to let out steam during cooking.
Refrigerate until the oven is ready.
Stage 23 - 30 min.
Preaheat your oven to 230°C or 446°F, and put koulibiak in for 20 - 30 minutes.
Watch for coloration, take it out as soon as it is golden brown.
Stage 24 - 3 min.
Wait a few minutes before turning out from dish.
Stage 25 - 5 min.
Cut thick slices with a bread knife (easier).
You can serve this koulibiac in hot plates with a slightly sharp sauce like a béarnaise
or with a beurre blanc.