Salmon Coulibiac

INGREDIENTS – Serves 6
1 cup Dry White wine
1 Celery Stalks cut in large pieces
1 Carrots peeled and cut in medium size pieces
1/2 Teaspoon Black Peppercorn
2 Bay leaves
4 Portions of Salmon Fillet
4 Portions of Chinese Rice Noodles – Soaked in hot water for 7 minutes – Until al dente and drained.
1 Leek cleaned and thinly sliced
1/2 Cup of fresh dill chopped
6-8 White Mushrooms sliced thinly
6 tablespoons unsalted butter
2 Hard boiled eggs
500 gr. Puff Pastry (Store bought)
1 Large Egg yolk mixed with one tablespoon milk
Salt & Pepper & Espelette Pepper to taste

PREPARATION
OK… there are a few steps to this recipe. If you proceed methodically, you can have it completed in less than an hour.
1. Soak the rice noodles in boiling water for about 6-7 minutes – They should still be firm to the tooth.
Drain them and rinse them in cold water – Set aside in a large bowl
2. In a medium saucepan over medium heat, combine the white wine, celery, carrot, peppercorn, bay leaves and boil for approximately 10 minutes until the vegetables are partly cooked and have released their flavours.
3. Add the salmon and slowly poach them for about 7 minutes. The fillet should be still bright pink inside
and appear almost uncooked.
Ensure you have enough liquid – You can always top it off with water to ensure the salmon fillets are covered. Drain the salmon fillets and let them cool off at room temperature for about 15 minutes.
Using your hands, flake the salmon in large pieces and place in the large bowl with the noodles.
4. Cook two eggs in boiling water for 7 minutes. Rinse in cold water and peel.
5. Saute the leeks in butter until translucent. Pour in the bowl.
6. Saute the mushrooms in butter until slightly brown. Pour in the bowl.
7. Pour the chopped fresh dill in your bowl.
Salt & pepper generously & and season with a little Espelette pepper to taste.
Mix thoroughly making sure you keep large bite sizes of salmon.
Heat the oven to 200 Degrees Celsius.
Cover a baking tray with parchment paper and set aside.
To assemble the Coulibiac, roll out the puff pastry on a lightly floured surface to 1.5 cm thick (1/8 in) by 50-54 cm (20-24 in).
Cut the pastry sheet in two – the bottom part approx. 20 cm X 52 cm and
and the top part 22 cm X 54 cm.
Leaving 1.5 cm on all side, wet the borders with a little water to ensure the dough sheet glue together.
Mound the mixture and spread around the pastry, making sure to leave a border of approx. 2 cm around the perimeter.
Add your hard boiled egg cut in slices along the top of the mixture and cover with another sheet of puff pastry. Seal together using a fork around the perimeter of the pastry.
Combine an egg yolk with a tablespoon of milk and mix well. Using a brush, cover the entire log with this mixture, which will bring the dough to a golden colour.
Bake in the over for approximately 20 minutes – Until golden.
You can also double the recipe as the Coulibiac freezes very well.
Freeze uncooked for up to 3 months. When ready, simply pull out of the freezer and put in the heated oven for 20-25 minutes.