Coulibiac is similar to Beef Wellington but with various fillings. My mother – she was a Holocaust refugee from Latvia – made several Russian dishes like this one. I prefer to use fresh salmon but my mother often used two or three 213-gram cans of canned salmon in oil and added their juices to mushroom mixture. Omit the salt if you make this with canned salmon. A package of President’s Choice all-butter puff pastry is perfect.

1 tbsp olive oil
1 tbsp butter
1 lb/500g brown/cremini mushrooms, sliced (about 4 cups)
1 tsp salt and pepper, divided
1 tbsp all-purpose flour
¼ cup sour cream or plain yogurt
1 tbsp cornstarch
¼ cup chopped fresh dill
1 tbsp lemon juice
450g package frozen puff pastry, thawed
1¼ lb/625 g boneless salmon fillet, skin removed
1 egg, lightly beaten

In large skillet, heat oil and butter over medium-high heat. Add mushrooms and ½ teaspoon each salt and pepper; cook about 4 minutes. Sprinkle with flour; cook, stirring and shaking, until browned, about 4 minutes more.

In small bowl, combine yogurt, cornstarch, dill and lemon juice, Stir into mushroom mixture. Cool.

On parchment paper, roll pastry into large rectangle about ¼-inch/5mm thick. (If pastry is pre-cut into two sheets, align them and press together to form one sheet.)

Spread half of mushroom mixture down long centre of pastry, leaving 1½-inch/4 cm border at ends.

Place salmon on top and sprinkle with remaining salt and pepper; cover with remaining mushroom mixture. Fold ends, then sides of pastry over filling to form a rectangular package. Using parchment paper for leverage, roll over so seam is on bottom. Chill Coulibiac in fridge until firm, about 20 minutes.

Meanwhile, preheat oven to 375F. 

With paring knife, make a few diagonal slashes across top of chilled Coulibiac and brush with beaten egg. Place, with parchment paper still underneath, on baking sheet. Bake until golden brown, about 40 minutes. Serve with Yogurt Dill Sauce (below).

Makes 4 to 6 servings.

Note: If using canned salmon (in oil), add the juices to mushroom mixture before stirring in yogurt/dill mixture and do not season salmon with salt and pepper.

Yogurt Dill Sauce:

⅔ cup sour cream or plain yogurt
⅓ cup mayonnaise
⅓ cup chopped fresh dill
1 tbsp fresh lemon juice

Stir together all ingredients until well combined. Refrigerate until ready to serve.