Salmon Coulibiac with Herby Horseradish Cream

Salmon Coulibiac is a stunning, golden-crusted pastry stuffed with flaky salmon, herbed rice, mushrooms, and eggs—all wrapped up in buttery puff pastry and baked until crisp and golden. Paired with a tangy herby horseradish cream, it’s the kind of showstopper I love to serve for special occasions or elegant dinners at home.

Why I Love This Recipe

I love how this dish looks as impressive as it tastes. The filling is rich and savory, layered with texture and flavor in every bite. The puff pastry makes it feel luxurious, and the herby horseradish cream adds just the right kick to balance the richness. It’s a complete meal wrapped in one gorgeous package, and every time I slice into it, I feel like I’ve made something truly special.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the coulibiac:

• Salmon fillet, skin removed

• Puff pastry sheets, thawed

• Cooked rice (or wild rice)

• Sautéed mushrooms

• Hard-boiled eggs, sliced

• Onion or shallots, finely chopped

• Fresh dill and parsley

• Butter or olive oil

• Salt and pepper

• Egg, beaten (for egg wash)

For the herby horseradish cream:

• Sour cream or crème fraîche

• Prepared horseradish

• Fresh dill and chives, finely chopped

• Lemon juice

• Salt and pepper

Directions

1. I start by cooking the rice and sautéing mushrooms with onions in butter until soft and golden.

2. I stir in chopped herbs and season with salt and pepper, then let the mixture cool.

3. I lay out a sheet of puff pastry and spread a layer of rice and mushroom filling in the center.

4. I top with salmon fillet, hard-boiled egg slices, and another layer of rice mixture.

5. I cover with another puff pastry sheet, seal the edges well, and brush with egg wash.

6. I bake at 400°F until the pastry is golden and crisp, about 30–35 minutes.

7. While it bakes, I mix the horseradish cream ingredients and chill it until serving.

8. I let the coulibiac rest before slicing and serve it with a spoonful of the tangy cream on the side.

Servings and timing

This recipe serves 4 to 6 and takes about 1 hour and 15 minutes total—30 minutes for prep, and 35–40 minutes to bake.

Variations

• I’ve swapped in quinoa or farro for the rice to change up the texture.

• Spinach, kale, or leeks can be added to the mushroom filling for more greens.

• I’ve used a mix of Dijon and horseradish in the cream for an extra punch.

• For a shortcut, I sometimes use store-bought mushroom rice to save time.

Storage/Reheating

Leftover coulibiac keeps well in the fridge for up to 2 days. I reheat it in a 325°F oven, loosely covered in foil to prevent the pastry from over-browning. The horseradish cream can be stored separately and used cold or at room temp.

FAQs

Can I make this ahead?

Yes. I assemble the coulibiac and keep it chilled, unbaked, for up to a day. I brush it with egg wash and bake it fresh for the best texture.

What kind of salmon should I use?

I prefer center-cut fillets that are even in thickness. I remove the skin and pin bones before assembling for a smoother bite.

Can I freeze it?

Yes. I freeze it before baking, tightly wrapped. When ready to cook, I bake it straight from frozen at a slightly lower temp (375°F) for longer.

Is the horseradish sauce spicy?

It has a gentle heat, not overwhelming. I adjust the horseradish amount to my taste—more for bite, less for mildness.

What’s the best side dish for this?

I serve it with a simple green salad or roasted asparagus. Since the coulibiac is rich, lighter sides work well.

Conclusion

Salmon Coulibiac with Herby Horseradish Cream is one of those recipes that turns any meal into a celebration. With its flaky crust, flavorful filling, and sharp, creamy sauce on the side, it delivers elegance without being complicated. It’s a dish I love making when I want to impress—and it always does.

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