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Coulibiac of Salmon with Dill
Makes 12 to 16 servings.

2 cups all-purpose flour 500 mL
1 tsp salt 5 mL
3/4 cup shortening 175 mL
1/2 cup ice water 125 mL

3/4 cup long-grain rice 175 mL
1-1/2 cups water 375 mL
1/3 cup butter 75 mL
1-1/2 cups finely chopped onions 375 mL
1 cup finely chopped mushrooms 250 mL
1-1/2 lb salmon fillets 750 g
5 hard-cooked eggs 5
salt and pepper
1 cup finely chopped fresh dill 250 mL

1 egg 1
1 tsp milk 5 mL

diced red pepper
2 Tbsp finely chopped fresh dill or parsley 25 mL
1/2 cup butter 125 mL
2 Tbsp dry white vermouth 25 mL
1 Tbsp lemon juice 15 mL

In large bowl, combine flour and salt; cut in shortening until
mixture is crumbly. Gradually add water, gently tossing, then
pressing ingredients together to form ball. Wrap in plastic wrap
and chill for at least 30 minutes.

In saucepan, combine rice and water. Cover, bring to boil, reduce
heat and simmer until tender and water has evaporated, about 15 to
20 minutes. Uncover and, using fork, toss lightly with 2 Tbsp (25
mL) butter. Let cool.

In skillet, melt remaining butter; saute onions and mushrooms until
soft, about 5 minutes. Skin salmon fillets and pull out any small
bones. Separate egg yolks from whites and chop each into 1/4-inch
(5 mm) cubes. On floured pastry cloth, roll out dough to 18- x
15-inch (46 x 38 cm) rectangle. Trim edges neatly, reserving all
scraps of dough. Fold dough in half lengthwise. Transfer to centre
of large baking sheet. Fold back top half of pastry so it extends
over edge of sheet. Spread rice along bottom half of pastry on
sheet, leaving a 1-inch (2.5 cm) border. Season this and all
following layers with salt and pepper to taste. Spread onion-mushroom
mixture over rice, then salmon, trimming to make fillets approximately
the same thickness. Sprinkle with dill, then yolks, then whites.

Whisk together egg and milk and brush some of glaze onto the 3
narrow pastry edges around filling. Fold remaining pastry over
filling; press edges together and fold under neatly. Cut 2 steam
holes equidistant from ends. Gather up pastry scraps, roll out
again and cut into the shape of holly leaves. Brush gently with
some of glaze and arrange over pastry. Use diced red pepper for
berries. Reserve remaining glaze. Chill Coulibiac, lightly covered,
for at least 1 hour. Brush with remaining glaze and bake in 400 F
(200 C) oven for 1 hour or until golden. Transfer to serving platter;
garnish with dill or parsley. To serve, cut into slices about 1-1/2
inches (4 cm) thick.

Heat together butter, vermouth and lemon juice; serve in a pitcher
for guests to ladle over their slices of Coulibiac.

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