baby rambutan

i pounced upon the recipe from Delia Smith’s seafood collection, because it was so intriguing: it looked like a lovely retro party dish…and when i encountered it again in a vintage 1977 cookbook, i quickly ran a check for the ingredients on hand (puff pastry! basmati rice! baby bella mushrooms!) and went for a quick trip to the market for a fresh slab of salmon and a bag of baby spinach.

salmon coulibiac is much like a beef Wellington in that a semi-cooked protein is layered with vegetables and wrapped in a flaky pastry dough before baking.


it has French and Russian pedigrees, so there is very much to love about it–salmon, sauteed spinach, mushrooms and onions, hard-boiled eggs, al dente seasoned basmati rice and dill cloaked in store-bought butter-rich puff pastry. i was so pleased that the kids loved it–you know, sometimes salmon is too strong of an oily fish flavor for some young ‘uns. it sure helped to serve a bright lemony Hollandaise sauce alongside.
i think this would be a grand counterpoint to the Big Bird this Thanksgiving.
from “The Smart Cook Collection, Fish,” Delia Smith. recipe is online too!

This entry was posted on Tuesday, November 8th, 2011 at 5:21 am and is filed under sea creatures. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.