Are you searching for the ultimate holiday showstopper? A magnificent, jaw-dropping centerpiece for your Christmas or New Year’s Eve dinner that is as impressive to behold as it is unbelievably delicious to eat? This incredible, from-scratch Salmon en Croûte, also known as a Salmon Coulibiac, is that perfect recipe. We’re talking a whole side of flaky, tender salmon, layered with a savory mushroom duxelles and a zesty spinach-rice, all wrapped in a golden, buttery, and shatteringly crisp puff pastry crust.
This isn’t just another recipe; it’s your definitive guide to creating a truly unforgettable holiday feast. While a coulibiac may seem intimidating, we’ll show you the simple but crucial secrets to mastering this iconic dish. This is a satisfying, soulful, and deeply impressive meal that is destined to become a new family tradition.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate Holiday Showstopper
What makes this Salmon en Croûte so spectacularly delicious is its incredible depth of flavor and its stunning, elegant presentation. This recipe is a masterpiece of classic, festive cooking. The dish is a magnificent, savory pie. At its heart is a beautiful, whole side of salmon, which is spread with a savory herb and mustard butter. The salmon is then encased in two distinct, flavorful layers: a hearty, zesty spinach and dill rice on the bottom, and a rich, earthy mushroom duxelles on top. The entire creation is then wrapped in a flaky, all-butter puff pastry (made extra beautiful with some decorative herb imprints!) and baked to a perfect, deep golden brown. The final, perfect pairing is a cool, tangy, and creamy from-scratch herby horseradish sauce.
| Metric | Time / Level |
| Total Time | 3 hours 30 minutes (plus cooling) |
| Active Prep Time | 1 hour |
| Difficulty Level | Intermediate |
| Servings | 8-10 |
The Baker’s & The Butcher’s Best: The Essential Ingredients
This iconic dish uses a handful of high-quality ingredients and a few key tools to create its signature rich and savory flavor.
- The Salmon: For the most impressive presentation, it is best to use a large, beautiful, 2- to 3-pound whole side of salmon, with the skin and pin bones removed.
- The Puff Pastry (The Ultimate Shortcut!):
- All-Butter Puff Pastry: This is the key to an incredibly easy and impressive result! Using two packages of a high-quality, store-bought, all-butter puff pastry is a fantastic shortcut that will save you hours of work and will deliver a wonderfully flaky, buttery, and golden crust. Be sure to thaw it in the refrigerator overnight.
- The Savory Layers:
- The Mushroom Duxelles: This classic French preparation is the secret to the deep, umami flavor. A mixture of finely chopped mushrooms and shallots is slowly cooked down until all the moisture has evaporated, creating a rich, intensely flavorful paste.
- The Herby Rice: A simple but delicious layer of fluffy jasmine rice, packed with flavor from fresh spinach, dill, and parsley.
The ‘En Croûte’ Masterclass: The Secret to a Perfect, Crispy Crust
The number one, non-negotiable secret to any successful savory pie is avoiding a soggy bottom. This recipe has several brilliant, built-in tricks to ensure a perfectly crisp crust.
- Dry, Dry, Dry Fillings: The most important rule! You must cook your mushroom duxelles and your rice filling until they are very dry. This is the key that prevents their moisture from seeping into the pastry and making it soggy.
- Cool it Down: It is absolutely crucial that all of your fillings—the rice and the mushrooms—are completely cooled to room temperature before you assemble the coulibiac. Hot fillings will instantly start to melt the butter in your puff pastry, which is the number one culprit behind a greasy, soggy, and flat crust.
- Use a Hot Oven: Baking your coulibiac in a hot, 400°F oven is the key that will cause the puff pastry to rise quickly and to become beautifully golden, flaky, and crisp.
Step-by-Step to the Perfect Salmon en Croûte
This elegant, festive meal is a joy to prepare.
Part 1: Prepare the Savory Fillings & Sauce (Can be done ahead!)
For the Herby Rice: In a medium saucepan, heat the butter and olive oil and sauté the shallots, thyme, and garlic. Stir in the rice to toast it, and then add the broth. Cover and cook for 15 minutes, until the broth is absorbed. Let it cool, and then stir in the spinach, dill, parsley, and lemon. Season with salt and pepper and set it aside to cool completely.
For the Mushroom Duxelles: In a large skillet, heat the butter and olive oil and cook the mushrooms and shallots until they have released their liquid and the pan is nearly dry. Stir in the thyme and garlic, then deglaze the pan with the white wine. Continue to cook until the mushrooms are very dark brown and the pan is completely dry. Season with salt and pepper and set this aside to cool completely.
For the Horseradish Cream: In a medium bowl, whisk together all the sauce ingredients until smooth. Refrigerate until you are ready to serve.
Part 2: The Art of Assembling Your Masterpiece
Step 1: Line a rimmed baking sheet with parchment paper. On a lightly floured surface, stack 2 sheets of your puff pastry and roll them out into a 12×14-inch sheet. Transfer this to your prepared baking sheet. Step 2: Use a small knife to very lightly score the outline of your salmon in the center of the pastry. Spread your cooled rice mixture in an even layer within these scored lines. Step 3: Gently lay your salmon fillet over the rice. In a small bowl, whisk together your chopped dill, tarragon, room temperature butter, mustard, and thyme. Spread this mixture evenly over the top of the salmon. Step 4: Spread your cooled mushroom mixture evenly over the top of the salmon, covering it completely. Step 5: Brush the exposed pastry border with your egg wash. Step 6: Stack your remaining 2 sheets of puff pastry. For a beautiful, decorative touch, arrange some dill fronds on top and then roll out the pastry to a 16×14-inch sheet, pressing the herbs into the pastry. Step 7: Carefully drape this top sheet of pastry over your salmon. Use your hands to press the pastry around the filling, pressing out any air bubbles. Crimp the edges with a fork to seal them tightly and trim the excess pastry. Brush the entire creation with your remaining egg wash. Refrigerate the assembled coulibiac for at least 30 minutes.
Part 3: Bake to Golden, Flaky Perfection
Step 1: Preheat your oven to 400°F (200°C). Step 2: Bake the salmon for 45 to 50 minutes, until the crust is a deep golden brown. The internal temperature of the salmon should register 120°F to 130°F for a perfect medium-rare. Step 3 (The Most Important Step!): Let the finished Salmon en Croûte rest on the baking sheet for at least 10 minutes before you carefully slide it onto a cutting board to slice and serve with your herby horseradish cream.
Salmon en Croûte (A Holiday Showstopper!)
An elegant and impressive recipe for Salmon Coulibiac, a showstopper dish perfect for a holiday meal or special occasion. This elaborate creation features a whole side of salmon topped with a savory mushroom duxelles, all resting on a bed of flavorful spinach and dill rice. The entire assembly is then encased in a decorative puff pastry and baked until golden and flaky. The rich salmon pie is served with a cool, tangy, and creamy herby horseradish sauce on the side.
Ingredients
- For the Rice:
- 2 tbsp unsalted butter & 2 tbsp olive oil
- 1 cup chopped shallots
- 1 tbsp chopped fresh thyme & 1 clove garlic, minced
- 1 cup jasmine rice
- 1 1/2 cups low-sodium broth
- 1 lb frozen chopped spinach, thawed and squeezed dry
- 1/2 cup chopped fresh dill & 2 tbsp chopped fresh parsley
- 1 lemon, zested and juiced
- For the Mushrooms:
- 2 tbsp unsalted butter & 2 tbsp olive oil
- 2 lbs assorted mushrooms, chopped
- 1 cup chopped shallots
- 1 tbsp chopped fresh thyme & 2 cloves garlic, minced
- 1 1/2 cups white wine
- For the Herby Horseradish Cream:
- 3/4 cup sour cream & 1/4 cup mayonnaise
- 2 tbsp capers & 1 tbsp caper brine
- 2 tbsp prepared horseradish
- 1 tbsp each chopped parsley and tarragon
- 1 tbsp lemon juice & 1/2 tsp Dijon mustard
- For the Salmon Assembly:
- One 2- to 3-pound side of salmon, skinless
- 3 tbsp chopped fresh dill & 3 tbsp chopped fresh tarragon
- 2 tbsp unsalted butter, at room temperature
- 1 tbsp Dijon mustard & 1 tbsp chopped fresh thyme
- 1 large egg, beaten
- Two 17.3-ounce packages frozen puff pastry (4 sheets), thawed
- All-purpose flour, for dusting
- Kosher salt and freshly ground black pepper
Instructions
- Prepare the Fillings: Make the rice by sautéing shallots and garlic, toasting the rice, and simmering in broth. Once cooked and cooled, stir in the squeezed spinach, fresh herbs, and lemon. For the mushrooms, cook them with shallots until all their liquid has evaporated and they are dark brown. Deglaze with white wine and cook until the pan is dry. Cool both fillings completely. For the sauce, whisk all ‘Herby Horseradish Cream’ ingredients together and refrigerate.
- Prepare the Salmon and Pastry: Line a baking sheet with parchment. Roll out two sheets of puff pastry into a 12×14-inch rectangle and place it on the baking sheet. Lay the salmon in the center and lightly score its outline on the pastry. Remove the salmon.
- Assemble the Coulibiac: Spread the cooled rice mixture within the scored lines on the pastry. Place the salmon fillet on top of the rice. Mix together 2 tbsp butter, Dijon, and chopped herbs and spread it over the salmon. Top with the cooled mushroom mixture, pressing it gently over the salmon.
- Brush the pastry border with an egg wash. Roll out the remaining two sheets of puff pastry into a 16×14-inch sheet (pressing dill fronds into it for decoration if desired). Drape this top pastry over the filling. Press to seal the edges, trim the excess to a 1-inch border, and crimp with a fork.
- Brush the entire pastry with the remaining egg wash. Refrigerate for 30 minutes.
- Bake: Preheat the oven to 400°F. Bake the coulibiac for 45 to 50 minutes, rotating halfway through, until the crust is dark golden brown.
- Let the salmon rest on the baking sheet for 10 minutes before slicing and serving with the herby horseradish cream.
Notes
- This is a showstopper recipe that is perfect for a special occasion like Christmas dinner.
- It is a multi-step recipe, but the rice and mushroom fillings, as well as the horseradish cream, can be made a day in advance to save time.
- It is crucial to ensure the rice and mushroom fillings are completely cool before assembling to prevent the puff pastry from becoming soggy.
- Chilling the assembled coulibiac before baking helps the puff pastry to become extra flaky.
Storage and Make-Ahead Tips
- Make-Ahead: This is the perfect make-ahead holiday centerpiece! You can prepare all your fillings and the sauce up to 2 days in advance and store them in the refrigerator. You can also fully assemble the entire, unbaked coulibiac and keep it, well-covered, in the refrigerator for up to 24 hours.
- Storage: Store any leftovers, well-wrapped, in the refrigerator for up to 3 days. It is also delicious served cold or at room temperature.
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Frequently Asked Questions (FAQs)
Q1: What is the absolute, number one secret to a crispy, not soggy, puff pastry crust?
The two most important secrets are to make sure all your fillings are completely cool and as dry as possible before you assemble the pie, and to use a hot oven. Hot fillings will melt the delicate butter layers in your puff pastry before it has a chance to puff, which will result in a greasy, flat, and soggy crust.
Q2: Can I make this ahead of time for a holiday dinner?
Yes, absolutely! The best method is to fully assemble the unbaked coulibiac a day in advance. You can then simply brush it with the egg wash and pop it into the hot oven an hour before you plan to eat, which frees up a huge amount of time on the busy holiday.
Q3: How do I know when my salmon is perfectly cooked inside the pastry?
The only 100% foolproof way to guarantee a perfect result is to use an instant-read thermometer. Insert it into the very center of the coulibiac. For a perfect, moist, and flaky medium-rare, you should pull the roast from the oven when it registers between 120°F and 130°F (49-54°C).
Q4: Can I make this with a different kind of fish?
Yes! This classic preparation would also be fantastic with another thick, firm-fleshed fish, like a large fillet of cod, halibut, or arctic char.
Q5: What is a mushroom duxelles?
A duxelles is a classic and delicious French preparation where mushrooms are very finely chopped and then cooked down slowly with shallots and herbs until all the moisture has evaporated and they have formed a rich, savory paste. It is a fantastic and intensely flavorful filling for all sorts of dishes.