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,…
Instructions
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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).
