Ingredients

Pastry

• 4 cups of all-purpose flour (1 litre)
• 1/2 pound chilled unsalted butter, cut into small pieces (227 grams)
• 2 tablespoons of chilled vegetable shortening (90 ml)
• 1 teaspoon salt
• 12 tablespoons ice cold water (180 ml)

Court Bouillon

• 8 cups cold water (2 litres)
• 2 cups dry white wine (500 ml)
• 1 cup coarsely chopped onions (250 ml)
• 1/2 cup coarsely chopped celery (125 ml)
• 1 cup coarsely chopped carrots (250 ml)
• 10 whole black peppercorns, crushed
• 1 bay leaf
• 1 tablespoon salt (15 ml)

Salmon Filling

• 1 1/2 pounds filet of salmon (1227 grams)
• 6 tablespoons unsalted butter (90 ml)
• 1/2 pound fresh mushrooms, thinly sliced (227 grams)
• 3 tablespoons of fresh lemon juice (45 ml)
• Freshly ground black pepper, to taste
• 3 cups finely chopped onions (750 ml)
• 2 cups cooked long-grain white rice (500 ml)
• 1/3 cup finely chopped fresh dill (75 ml)
• 3 hard-cooked eggs, finely chopped
• 1 teaspoon salt (5 ml)

Assembly

• Flour, for dusting
• 2 tablespoons butter, for the baking sheet
• 1 egg yolk, for the egg wash
• 1 tablespoon cream, for egg wash
• Melted butter or sour cream, for serving

Description

Salmon In Puff Pastry (Kulebiaka) - A Recipe From Food Network Canada. <b>Recipe Courtesy Chef Dimitriy Sikalskiy, Sabres Restaurant, Toronto. </b>

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