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1
In a saucepan, combine water, white wine, bouquet garni, salt and cayenne pepper to a boil.
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2
Add salmon and poach until cooked through, about 12 minutes.
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3
Remove saucepan from heat and set aside until salmon is completely cooled in the cooking liquid.
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4
In a skillet or saute pan over medium-high heat, melt butter and add shallots and mushrooms.
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5
Season with salt and pepper and saute until mushrooms are softened and shallots are translucent, about 4 minutes.
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6
Set aside to cool.
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7
On a lightly floured flat surface, roll out 2 puff pastry sheets to rectangles 1/4 inch thick.
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8
Refrigerate, covered, until ready to assemble koulibiaca.
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9
When all elements are cool, assemble koulibiaca:
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10
Preheat oven to 450 degrees F.
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11
Place one of the rectangles of puff pastry on a flat surface.
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12
Leaving a narrow border all the way around, layer rice, then flaked salmon, then mushrooms, then eggs, then parsley making sure every layer is well-seasoned.
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13
Drizzle with a few tablespoons of the melted butter, then place second sheet of puff pastry on top of layered ingredients.
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14
Roll bottom edges up over top edge and pinch together decoratively.
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15
Brush top of koulibiaca with egg wash and bake for 30 minutes, or until golden brown.
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16
Serve hot with remaining melted butter.
