|
Salmon Kulibiaka Applehood and Motherpie Patricia S. Driscoll Yield: 10 to 12 servings Pastry 12 oz. cream cheese 3/4 lb. butter 3 cups flour ½ tsp. salt Court Bouillon 1 cup dry white wine 1 quart water 1 medium onion, sliced 6 to 8 parsley sprigs ¼ tsp. salt 4 peppercorns 1 bay leaf 4 whole allspice 4 shakes hot pepper sauce 2 cloves garlic, mashed 2½ lbs. fresh salmon Filling ½ cup soft butter 1 cup cooked rice ½ cup finely chopped fresh dill 2½ cups finely chopped onions 2 tsp. sugar juice of 2 lemons 3 Tbsp. capers salt and pepper for each layer 4 carrots, cooked al dente and chopped 2 hard-boiled eggs, finely chopped 2 egg yolks combined with 1 tablespoon water 2 Tbsp. melted butter with ½ tsp. curry Sauce ½ pint heavy cream 1 pint sour cream 1 Tbsp. capers Pastry: Mix chilled cream cheese and butter by hand. Sift flour and salt together and work with pastry cutter into butter until dough is formed. Divide into 2 parts, one slightly larger than the other. Wrap and chill at least 3 hours (can go overnight). Court Bouillon: Place all ingredients, except salmon, in a 2½ to 3-quart stainless steel pan. Simmer 20 to 30 mintes and strain. Place salmon in strained liquid. Heat to simmer (don't boil) and cook 8 to 10 minutes per pound until fish flakes. Cool salmon in bouillon. Remove fish from liquid; skin and debone. Filling and Assembly: Stir 2 tablespoons of the butter into rice; add dill. Fry onions in remaining butter with the sugar. Cover and cook on low heat until wilted, not brown. Mix the salmon with lemon juice and capers. Preheat oven to 400o. Roll out smaller piece of dough in round or oval shape (depending on the shape of serving platter) to 1/8-inch thickness. Place on buttered, edgeless cookie sheet. Spread rice/dill mixture to within ½ inch of edge. Season with salt and pepper. Cover with salmon. Season with more salt and pepper. Cover salmon with onions, carrots, and chopped eggs, seasoning each layer. Roll out larger piece of dough to cover. Pinch edges of top and bottom pastry together. Beat egg yolks with water. Brush top of pastry with egg wash. Slash top crust in pattern. Bake until golden brown, 25 to 35 minutes. In the meantime make the Sauce: Whip cream until stiff and fold into sour cream. Add capers, combining thoroughly. Refrigerate until serving time. When done remove kulibiaka from oven. Mix melted butter with curry and pour into slashes. Transfer to serving platter. Serve with the sauce. Note: This sounds lengthy but it is worth it and everything can be prepared a day ahead. Assemble when ready to bake or a couple of hours before. Patty Driscoll was a friend with whom I played tennis and I knew her to be a very good cook. Kulibiaka is a Russian dish, usually made with salmon. The French version is Coulibiac. |
| Home | Table of Contents | Fish and Seafood Index |