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1
Pastry: In large bowl, combine flour and salt; cut in shortening until mixture is crumbly.
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2
Gradually add water, gently tossing, then pressing ingredients together to form ball.
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3
Wrap in plastic wrap and chill for at least 30 minutes.
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4
Filling: In saucepan, combine rice and water.
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5
Cover, bring to boil, reduce heat and simmer until tender and water has evaporated- about 20 minutes.
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6
Uncover, and using fork, toss lightly with 2 tbsp butter.
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7
Let cool.
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8
In skillet, melt remainin butter; saute onions and mushrooms until soft, about 5 minutes.
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9
Skin salmon and remove any small bones.
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10
Separate yolks from whites and chop each into 1/4 inch cubes.
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11
On floured pastry cloth, roll out dough to 18 x 15 inch rectangle.
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12
Trim edges neatly, reserving all scraps of dough.
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13
Fold dough in half lengthwise.
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14
Transfer to centre of large baking sheet.
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15
Fold back to half of pastry so it extends over edge of sheet.
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16
Spread rice along the bottom half of pastry on sheet, leaving a 1 inch border.
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17
Season this with and all following layers with salt and pepper to taste.
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18
Spread onion-mushroom mixture over rice, then salmon, trimming to make fillets approximately the same thickness.
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19
Sprinkle with dill, then yolks, then whites.
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20
Glaze: Whisk together egg and milk and brush some of the glaze onto the three narrow pastry edges around filling.
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21
Fold remaining pastry over filling; press edges together and fold under neatly.
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22
Cut 2 steam holes equidistant from ends.
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23
Gather up pastry scraps, roll out again and cut into the shape of holly leaves.
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24
Brush gently with some of the glaze and arrange over pastry.
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25
Use diced red pepper for berries.
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26
Reserve remaining glaze.
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27
Chill Coulibac, lightly covered for at least 1 hour.
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28
Brush with remaining glaze and bake in 400F oven for 1 hour or until golden.
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29
Transfer to serving platter, garnish with dill or parsley.
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30
To serve; cut into 1 1/2 inch thick slices.
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31
Sauce: Heat together butter, lemon juice and white wine.
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32
Serve in a pitcher for guests to pour over their slices of coulibac.
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33
Coulibac can be assembled early in the day, but is best baked fresh for the meal.
