Salmon Coulibiac with Herby Horseradish Cream Recipe

This Salmon Coulibiac with Herby Horseradish Cream Recipe is an elegant and flaky recipe, which features a tender side of salmon encrusted in buttery puff pastry. It’s a show-stopping holiday centerpiece, ready in about 3 hours.

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Salmon Coulibiac with Herby Horseradish Cream Recipe Ingredients

Rice Layer:

• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 cup chopped shallots (about 2 large)
• 1 tablespoon chopped fresh thyme
• 1 clove garlic, minced
• 1 cup jasmine or long-grain white rice
• 1 1/2 cups low-sodium mushroom, vegetable, or chicken broth
• 1 pound frozen chopped spinach, thawed and squeezed very dry
• 1/2 cup chopped fresh dill
• 2 tablespoons chopped fresh parsley
• 1 lemon, zested and juiced
• Kosher salt and freshly ground black pepper

Mushroom Layer:

• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 2 pounds assorted fancy mushrooms (cremini, shiitake, oyster), roughly chopped
• 1 cup chopped shallots
• 1 tablespoon chopped fresh thyme
• 2 cloves garlic, minced
• 1 1/2 cups white wine

Salmon & Assembly:

• 3 tablespoons chopped fresh dill, plus whole fronds for decorating
• 3 tablespoons chopped fresh tarragon
• 2 tablespoons unsalted butter, at room temperature
• 1 tablespoon Dijon mustard
• 1 tablespoon chopped fresh thyme
• 1 large egg (for egg wash)
• Two 17.3-ounce packages frozen puff pastry (4 sheets), thawed
• One 2- to 3-pound side of salmon, skin and bones removed
• All-purpose flour, for dusting

Herby Horseradish Cream:

• 3/4 cup sour cream
• 1/4 cup mayonnaise
• 2 tablespoons capers, chopped, plus 1 tablespoon caper brine
• 2 tablespoons prepared horseradish
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh tarragon
• 1 tablespoon lemon juice
• 1/2 teaspoon Dijon mustard

How To Make Salmon Coulibiac with Herby Horseradish Cream Recipe

1. Cook the herb rice: Heat butter and oil in a saucepan. Sauté shallots, thyme, and garlic until soft. Add rice and stir to coat. Add broth, bring to a boil, cover, and simmer for 15 minutes. Let stand for 10 minutes, then fluff into a bowl. Cool slightly, then stir in spinach (squeezed dry), dill, parsley, lemon zest, and juice. Season and cool completely.
2. Sauté the mushrooms: Heat butter and oil in a large skillet over medium-high heat. Add mushrooms and shallots. Cook until mushrooms release liquid and dry out (about 15-20 minutes). Add garlic and thyme; cook 30 seconds. Pour in wine and reduce until the pan is dry and mushrooms are dark. Season and cool completely.
3. Prepare the sauces: For the horseradish cream, whisk sour cream, mayo, capers, brine, horseradish, herbs, lemon, and mustard. Refrigerate. For the salmon topping, mix dill, tarragon, butter, Dijon, and thyme in a small bowl. Beat the egg with a splash of water for the wash.
4. Prepare the base pastry: Roll out 2 sheets of puff pastry into one 12×14-inch sheet. Transfer to a parchment-lined baking sheet. Place the salmon in the center to measure, then lightly score the pastry around the fish to create an outline (don’t cut through). Remove salmon.
5. Layer the filling: Spread the cooled rice mixture inside the scored lines, pressing down to create a firm base. Lay the salmon over the rice. Spread the herb-butter mixture over the fish. Top with the mushroom mixture, pressing it firmly into a compact mound over the salmon.
6. Encase in pastry: Brush the exposed pastry border with egg wash. Roll out the remaining 2 pastry sheets into a 16×14-inch sheet. Arrange whole dill fronds decoratively on the center of this top sheet and press them in. Drape this sheet over the salmon stack.
7. Seal and chill: Press the top pastry down around the filling to remove air bubbles. Crimp the edges with a fork to seal. Trim excess pastry to a 1-inch border. Brush the entire exterior with egg wash. Refrigerate for 30 minutes.
8. Bake and serve: Preheat oven to 400°F. Bake the coulibiac for 45 to 50 minutes, rotating halfway, until the crust is deep golden brown. Let rest on the baking sheet for 10 minutes before sliding onto a board to slice. Serve with the horseradish cream.

Recipe Tips

• Cooling is Crucial: You must let the rice and mushroom mixtures cool completely before assembling. If they are warm, they will melt the butter in the puff pastry, causing it to become soggy and preventing it from rising.
• Dry the Spinach: Squeeze the thawed spinach in a kitchen towel until absolutely no water comes out. Excess moisture will ruin the bottom pastry crust.
• The “Soggy Bottom” Prevention: Ensure the mushroom mixture is cooked until the skillet is dry. The white wine needs to evaporate completely so the filling is concentrated and flavorful, not wet.
• Decoration: Pressing fresh herbs (like dill or parsley leaves) into the top layer of puff pastry before baking creates a beautiful “laminated” effect that looks professional.

What To Serve With Salmon Coulibiac

This dish is extremely rich and savory, so it pairs best with crisp, acidic sides.

• A simple green salad with lemon vinaigrette
• Steamed asparagus or green beans
• A glass of dry white wine (Sauvignon Blanc or Chardonnay)
• Pickled cucumbers

How To Store Salmon Coulibiac with Herby Horseradish Cream Recipe

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. The pastry will lose its crispness over time.
• Reheat: Reheat slices in a 350°F oven or toaster oven for 10-15 minutes until the pastry re-crisps. Do not microwave, as the pastry will become chewy and rubbery.
• Freeze: It is best to freeze the coulibiac before baking. Assemble it fully, wrap tightly in plastic and foil, and freeze for up to 1 month. Bake from frozen (add 15-20 minutes to cooking time).

Salmon Coulibiac with Herby Horseradish Cream Recipe Nutrition Facts

• Calories: 850
• Total Fat: 55g
• Saturated Fat: 22g
• Cholesterol: 145mg
• Sodium: 950mg
• Total Carbohydrates: 45g
• Dietary Fiber: 3g
• Sugar: 4g
• Protein: 38g

Nutrition information is estimated per thick slice (serves 8).

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