Salmon Koulibiac
Every year, our Editor-in-Chief Laura’s family marvels at the big Koulibiac reveal: salmon topped with a layer of cranberries, spinach, pine nuts and hard-boiled eggs, then gift-wrapped inside an elaborate, golden crust (our version is sure to garner just as much attention). Laura’s insider tip? It’s almost better-looking sliced (and just as tasty served cold […]
Ingredients
- 3 ½ cups (525 g) unbleached all-purpose flour
- ½ tsp salt
- 1 ½ cups (340 g) cold unsalted butter, diced
- ¼ cup (60 ml) ice water
- 2 eggs, lightly beaten
- 1 salmon fillet, about 3 lb (1.4 kg), skin removed
- 2 tbsp (30 ml) olive oil
- 1 bunch fresh dill
- 2 lemons, sliced
- 12 cups (280 g) fresh baby spinach
- 2 tbsp butter
- ½ cup (65 g) toasted pine nuts
- ½ cup (75 g) dried cranberries
- 8 hard-boiled eggs, peeled
- 1 egg, lightly beaten
Instructions
- In a food processor, pulse the flour, salt and butter until pea-sized pieces form. Add the water and eggs. Pulse again until a ball starts to form. Remove the dough from the processor. Shape into two discs. Cover in plastic wrap and refrigerate for 30 minutes.
Every year, our Editor-in-Chief Laura’s family marvels at the big Koulibiac reveal: salmon topped with a layer of cranberries, spinach, pine nuts and hard-boiled eggs, then gift-wrapped inside an elaborate, golden crust (our version is sure to garner just as much attention). Laura’s insider tip? It’s almost better-looking sliced (and just as tasty served cold the next day).