|Butter||1⁄4 Cup (4 tbs)|
|Onion||1 Medium, chopped|
|Long grain rice||1 Cup (16 tbs)|
|Water||4 1⁄4 Cup (68 tbs)|
|Chicken bouillon cube||1|
|Puff pastry||2 Pound, frozen and thawed|
|Salmon||1⁄2 Pound, flaked|
|Lemon||1 , juiced|
|Mushrooms||1 1⁄4 Cup (20 tbs), sliced|
|Hard boiled eggs||2 , sliced|
|Egg||1 , beaten|
1 Coulibiac is a traditional, hot, Russian fish pie usually made with salmon. It is served with sour cream 1 Preheat the oven to 400Â°F.
2 Heat the butter in a saucepan and saute the onion until soft. Add the rice and simmer for 3 minutes until transparent. Add the water and crumble in the bouillon cube. Bring to a boil, then simmer for 20 minutes, until the rice is cooked.
3 Roll out the pastry into an oblong shape on a floured board until it is 1/8 thick.
Place a layer of the cooked rice in the center, then a layer of salmon. Pour on the lemon juice and top with the sliced mushrooms. Season with salt and pepper.
Cover with more rice and arrange the slices of hard-boiled eggs along the top.
4 Wrap the pastry over so that it resembles a bread loaf and place on a greased baking sheet. Brush the top with beaten egg and make a decorative pattern with a fork.
5 Bake in the oven for 30 minutes. Serve with a dish of sour cream or shrimp sauce.