Salmon Coulibiac


For dough wrapping:

  • 2 sheets frozen pastry dough, thawed
  • 1 egg, beaten with 1 tablespoon of water for egg wash

For Salmon and filling: 

  • 1 (3 to 4 pound) side of salmon
  • 5 whole hard-boiled eggs

For the mousse and stuffing:

  • ½ cup of olive oil
  • 1/2-pound mushrooms
  • 3 cups spinach
  • 450 g of fresh baby scallops
  • 50 g of basil pesto
  • 150 ml of heavy cream
  • Salt and pepper


Step 1: Sautée the spinach in olive oil quickly with seasoning of salt and pepper. Cool down and squeeze to remove excess of liquid.

Step 2: In a food processor reduce the pre-washed mushrooms to a fine dice.

Step 3: Sautée the diced mushrooms with olive oil and reduce the mixture to a very dry stage then cool down. This is what we call a mushroom duxelles.

Step 4: Make sure you are drying the scallops on a dry cloth to remove any access of water.

Step 5: In food processor, combine the scallops, heavy cream, pesto with salt and pepper. Process the scallops to reduce to a fine mousse. Set aside in the refrigerator.

Step 6: Divide the scallops mousse in two and incorporate the spinach with one and the other one with the mushroom duxelles.

Step 7: Butterfly open lengthwise the side of salmon and lay down on a piece of saran wrap.

Step 8: On the internal part of the salmon lay evenly the scallops mousse mix with the mushroom duxelles.

Step 9:  Place side by side in the center the whole hard-boiled eggs that should do the length of your side of salmon.

Step 10: Roll your salmon to create a log and refrigerate for 15 to 20 minutes.

Step 11: Roll down your pastry dough side by side to connect with a small seems.

Step 12: In the center spread evenly the scallops mousse with the spinach to achieve the length of the salmon log.

Step 13: Place the salmon log in the center and roll the pastry dough over. Making sure the seams of your coulibiac is under on flat surface. Remove the edge and tuck under the excess.

Step 14: Transfer the salmon to a baking tray and create a pattern for design (optional) and finish by brushing with the egg wash.

Step 15: Place in oven for 10 minutes at 400 degrees F to create a nice golden crust and turn down temperature to 325 degrees F for 15 to 20 minutes.

Step 16: Check internal temperature by placing an instant-read thermometer into the center of the salmon. When it reads 125 degrees F remove from the oven and allow to rest for a further 10 minutes.

This resting time will allow the finish cooking internally.

Step 17: Transfer salmon to a cutting board and using a serrated knife, slice into 2-inch pieces. Place on a serving platter or carved table side for you guest.

Chef’s Tip: This is perfect way to set up your Mother’s Day brunch

Bon Appetit

Patrick Turcot, Executive Chef