Categories: Fish/sea, Russian 
      Yield: 10 servings 
  
      2    (15xl2-inch) sheets puff        1 1/2 lb Poached salmon, boned and 
           -pastry                                  -flaked, chilled 
           Rice Filling, chilled               1    Egg 
           -(recipe follows)                   2 ts Half and half 
           Mushroom-Spinach Filling,           2    (lOx4-inch) sheets puff 
           -chilled (recipe follows)                -pastry 
  
  Salmon coulibiac is a traditional Yule holiday dish in Russia because it 
  looks like a present: red (salmon) and green (spinach), all gift-wrapped in 
  puff pastry. This dish would also be ideal on a New Year's Eve or Twelfth 
  Night buffet. Here's a salmon coulibiac from Just Off Melrose caterers in 
  Hollywood. 
   
  Cucumber-Dill Sauce (recipe follows) 
   
  Place 2 (15xl2-inch) puff pastry sheets side by side on floured board. For 
  each puff pastry, spoon 1/4 Rice Filling evenly over center of each pastry. 
  Add Mushroom Spinach Filling evenly on top of rice mixture. Distribute 
  flaked salmon evenly over mushroom mixture. Top each with remaining Rice 
  Filling. 
   
  Beat egg with half and half in small bowl to make egg wash. Brush edges of 
  pastry with egg wash. Fold pastry lengthwise, overlapping edges. Tuck ends 
  to seal. Turn over, seam-side down, onto greased baking sheet. Make cutouts 
  from remaining (lOx4-inch) puff pastry sheets, using pastry cutters. Place 
  on top and sides of pastry roll. Make vent in center of roll and brush 
  entire surface and cutouts with egg mixture. Bake at 350 degrees 45 
  minutes, or until golden brown. Remove and allow to cool 10 minutes before 
  slicing. Serve hot or at room temperature with Cucumber Dill Sauce. Makes 
  about 10 servings. 
   
  Rice Filling 
   
  2 tbs butter 1/2 cup chopped shallots 2 cloves garlic, minced 3 cups cooked 
  rice 1 bunch fresh dill, chopped 
   
  Melt butter in skillet over medium heat. Add shallots and garlic. Saute 
  until shallots are tender. Add rice and dill and mix well. 
   
  Mushroom-Spinach Filling 
   
  1/4 cup butter 1 onion, chopped 1/2 pound mushrooms, sliced 1/4-inch thick 
  1 (IO-ounce) package frozen chopped spinach, thawed and squeezed dry Salt, 
  pepper 
   
  Melt butter in small skillet. Add onion and saute until tender, about 1 
  minute. Add mushrooms and spinach and cook 3 minutes. Season to taste with 
  salt and pepper. 
   
  Cucumber-Dill Sauce 
   
  2 tbs butter 1/4 cup minced shallots 1 1/2 tsp flour 1 cup half and half 1 
  cup sour cream 1/2 cup chopped fresh dill Salt, pepper 1/4 cup grated 
  peeled cucumber 
   
  Melt butter in small skillet over medium heat. Add shallots and saute until 
  translucent. Stir in flour and cook 1 minute. Stir in half and half and 
  simmer until slightly thickened. Add sour cream and dill. Season to taste 
  with salt and pepper. Heat through, but do not boil. Add cucumber just 
  before serving. Makes 2 1/2 cups.