Salmon Coulibiac with Herby Horseradish Cream – Golden, Elegant & Packed with Layers of Flavor

Salmon Coulibiac with Herby Horseradish Cream – Golden, Elegant & Packed with Layers of Flavor

Salmon Coulibiac is one of the most elegant and impressive dishes in classic European cuisine — a golden puff pastry loaf filled with tender salmon, fluffy rice, earthy mushrooms, herbs, and rich aromatics. It’s luxurious without being complicated, dramatic without being fussy, and unbelievably delicious served warm or at room temperature. This recipe adds a modern twist: a bright, zingy Herby Horseradish Cream that cuts through the richness and enhances the buttery salmon. The result is a showstopping main course perfect for holidays, dinner parties, or anytime you want a centerpiece that feels gourmet and comforting at the same time. Every slice delivers layers of textures — flaky pastry, tender salmon, soft grains, mushroom duxelles, fresh herbs, lemon zest — all working in perfect harmony.

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Prep Time 20

Cook Time 45

Servings: 4 Servings

Ingredients Equipment Method Notes

Ingredients

For the Salmon Coulibiac:

1 sheet puff pastry thawed
1 lb salmon fillet skin removed
1 cup cooked rice jasmine or basmati
1 tablespoon butter or olive oil
1 small onion finely chopped
1 cup mushrooms finely chopped
1 tablespoon fresh dill chopped
1 tablespoon fresh parsley chopped
Zest of 1 lemon
2 hard-boiled eggs chopped (optional, traditional version)
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon paprika
1 teaspoon Dijon mustard
1 egg for egg wash

For the Herby Horseradish Cream:

½ cup sour cream or crème fraîche
1 tablespoon prepared horseradish more to taste
1 tablespoon lemon juice
1 tablespoon chopped dill or chives
¼ teaspoon salt
¼ teaspoon black pepper

Equipment

Large skillet
Saucepan
Baking sheet
Parchment paper
Rolling Pin
Pastry brush
Mixing bowls
Spoon or spatula
Sharp knife

Method

Step 1: Prepare the Mushroom Mixture

In a skillet over medium heat, melt butter or oil.
Add onions and sauté for 3–4 minutes until softened.
Add mushrooms and cook until the moisture evaporates, about 5–6 minutes.
Season with salt, pepper, and paprika.
Set aside to cool.

Step 2: Prepare the Rice Layer

In a bowl, mix cooked rice with lemon zest, dill, parsley, and Dijon mustard.
Add chopped hard-boiled eggs if using.
Set aside.

Step 3: Prepare the Salmon

Season salmon lightly with salt and pepper.
Sear it quickly in a hot pan for 1–2 minutes per side (optional), or leave raw — it will cook fully in the oven.

Step 4: Assemble the Coulibiac

Preheat oven to 400°F (200°C).
Line a baking sheet with parchment.
Roll out the puff pastry into a rectangle.
Layer ingredients down the center in this order:
Half of the rice mixture
Mushroom mixture
Salmon fillet
Remaining rice mixture
Fold the pastry over the filling like a log and seal edges tightly.
Place seam-side down.
Brush with egg wash.
Use a knife to score decorative lines across the top.

Step 5: Bake

Bake for 30–35 minutes, until the pastry is golden brown and crisp.
Let rest for 10 minutes before slicing.

Notes

🧊 Storage & Reheating

Refrigerate: Up to 3 days
Freeze: Up to 3 months (wrap tightly in foil)

Reheat:

Oven: 350°F for 10–15 minutes

Air Fryer: 5–6 minutes at 350°F

Avoid microwave to preserve pastry crispness

🥄 Variations

Spinach Coulibiac: Add sautéed spinach to the mushroom mixture.

Herb Rice Version: Mix fresh tarragon or basil into the rice.

Creamy Filling: Add a thin layer of softened cream cheese.

Wild Rice Blend: Use mixed grains for deeper texture.

Smoked Salmon Twist: Add small pieces of smoked salmon.

Curry-Spiced Rice: Add ½ teaspoon mild curry powder.

Vegetarian Version: Replace salmon with roasted vegetables.

Mini Coulibiacs: Make individual pastries for parties.

Lemon Pepper Salmon: Season salmon more boldly before adding.

Puff Pastry Braid: Create a braided effect for aesthetics.

❓ 10 FAQs

Can I use canned salmon?
Yes, but fresh salmon gives far better texture.

Does the salmon cook inside the pastry?
Yes — it steams gently and stays moist.

Can I make it ahead?
Assemble and refrigerate up to 12 hours before baking.

Why is my pastry soggy?
Ensure mushroom mixture is cooked dry and rice isn’t too wet.

Can I skip the rice?
Yes — replace with spinach or more mushrooms.

What if puff pastry cracks?
Patch with extra pastry pieces — it won’t show after baking.

Can I use phyllo dough?
Absolutely — though baking time will reduce slightly.

What herbs work best?
Dill, parsley, and tarragon complement salmon beautifully.

How do I make it spicier?
Add a pinch of cayenne or chili flakes.

What do I serve with it?
Green salad, roasted asparagus, or lemon potatoes.

🏁 Conclusion

This Salmon Coulibiac with Herby Horseradish Cream is a dish that blends comfort with elegance — golden, flaky pastry wrapped around tender salmon, fragrant herbs, and savory layers. The horseradish cream provides the perfect zing to balance everything out.

It’s impressive enough for celebrations yet simple enough for a special family meal. Every slice is flavorful, aromatic, and visually stunning — a true showstopper.