Ingredients:
2 centre-cut skinned salmon fillets (6- x 1-inch/ 15 x 2.5 cm), about 2 lb (1 kg) total
1 egg yolk

Sour Cream Dill Sauce:
1 cup (250 mL) sour cream
2 tbsp (25 mL) chopped fresh dill
2 tbsp (25 mL) milk
1/2 tsp (2 mL) grated lemon rind
1 tsp (5 mL) lemon juice
1/4 tsp (1 mL) pepper

Pastry:
3/4 cup (175 mL) cream cheese, softened
3/4 cup (175 mL) butter, softened
2 tsp (10 mL) granulated sugar
1/4 tsp (1 mL) salt
1-1/2 cups (375 mL) all-purpose flour

Filling:
2 tbsp (25 mL) vegetable oil
3 cups (750 mL) minced mushrooms
3/4 tsp (4 mL) salt
1/2 tsp (2 mL) pepper
1 onion, sliced
2 cloves garlic, minced
1/2 cup (125 mL) long-grain rice
2 cups (500 mL) chopped fresh spinach
2 tbsp (25 mL) chopped fresh dill

Directions:
Click here for step-by-step instructions with images.

Sour Cream Dill Sauce: In bowl, combine sour cream, dill, milk, lemon rind, lemon juice and pepper. (Make-ahead: Refrigerate for up to 2 days.) Makes about 1 cup (250 mL).

1. Pastry: In large bowl, beat together cream cheese, butter, sugar and salt until fluffy. Stir in flour just to blend. Divide in half; shape into squares. Wrap each in plastic wrap; refrigerate until firm, about 1 hour.

Filling: Meanwhile, in large skillet, heat half of the oil over medium heat; fry mushrooms and 1/4 tsp (1 mL) each of the salt and pepper until no liquid remains, about 7 minutes. Transfer to bowl.

2. In saucepan, heat remaining oil over medium heat; fry onion, garlic and remaining salt and pepper for 3 minutes. Add rice and 1 cup (250 mL) water; bring to boil. Cover, reduce heat and simmer until rice is tender and water is absorbed, about 20 minutes. Add spinach and dill; fluff with fork. Let cool.

3. Line rimmed baking sheet with parchment paper. On lightly floured surface, roll out 1 piece of pastry to 10-inch (25 cm) square about 1/8-inch (3 mm) thick. Place on prepared pan. Spoon half of the rice mixture over pastry, leaving 2-inch (5 cm) border. Top with 1 salmon fillet; spread with mushroom mixture. Top with remaining salmon fillet; spoon remaining rice mixture over top.

4. Mix egg yolk with 1 tbsp (15 mL) water for egg wash; brush over border of pastry. Roll out remaining pastry to 11-inch (28 cm) square; place on filling, smoothing around edge. Fold bottom edge over top edge, pressing to seal; flute edges. (Make-ahead: Cover egg wash and coulibiac separately with plastic wrap and refrigerate for up to 6 hours.)

5. Brush egg wash over pastry; cut 4 steam vents in top. Bake in 350°F (180°C) oven until golden and thermometer inserted in centre registers 130°F (55°C), about 1 hour. Let stand for 10 minutes. Using serrated knife, cut diagonally into quarters; cut each in half or thirds. Serve with Sour Cream Dill Sauce.

Makes 8 to 12 servings.

Nutritional information:
Per each of 12 servings of Salmon Mushroom Coulibiac: about 444 cal, 20 g pro, 31 g total fat (14 g sat. fat), 22 g carb, 1 g fibre, 122 mg chol, 414 mg sodium. % RDI: 7% calcium, 14% iron, 28% vit A, 8% vit C, 28% folate.

Per 1 tbsp (15 mL) of Sour Cream Dill Sauce: about 23 cal, 1 g pro, 2 g total fat (1 g sat. fat), 1 g carb, 0 g fibre, 6 mg chol, 7 mg sodium. % RDI: 2% calcium, 2% vit A, 1% folate.