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Salmon Phyllo Coulibiac

salmon

2 thin salmon fillets; 1 pound total
1/2 teaspoon salt
1 cup white wine or fish stock
1 cup fish stock
3 tablespoons cornstarch
2/3 cup sour cream
1/2 cup butter
5 green onions; chopped
2 pkgs (each 10 oz) frozen chopped spinach; thawed and squeezed dry
1/4 teaspoon (each) pepper and nutmeg
9 sheets phyllo pastry
----RICE FILLING----
1 cup long-grain rice
1/2 teaspoon salt
1 egg
1/4 cup milk
3 tablespoons chopped fresh dill
1-1/2 teaspoons grated lemon rind

Rice Filling: In saucepan, bring 2 cups water to boil; add rice and salt. Reduce heat to low; cover and cook for 20 minutes or until rice is tender and water is absorbed. Let cool to room temperature. In bowl, beat egg with milk; stir in rice, dill and lemon rind. Cover and refrigerate. Place salmon in large nonstick skillet; sprinkle with 1/4 teaspoon of the salt. Pour in wine and stock; cover and cook over medium heat for 7 minutes or until fish flakes easily when tested with fork. With slotted lifter, transfer to plate; let cool. Remove skin and flake fish; place in separate bowl. Strain cooking liquid into liquid measure; add enough cold water if necessary to make 1-1/3 cups (325 mL). Pour into small saucepan. Blend cornstarch with 2 tablespoons water; stir into Cooking liquid. Cook over medium heat, stirring, until thickened. Let cool slightly; stir in sour cream. Let cool completely. In large nonstick skillet, heat 2 tablespoons of the butter over medium heat; cook onions and spinach, stirring often, for 5 minutes or until onions are tender. Season with pepper, nutmeg and remaining salt. Let cool. In saucepan, melt remaining butter; set aside. Place 1 sheet of phyllo on work surface, keeping remainder covered with plastic wrap and damp cloth to prevent drying out. Brush lightly with butter; fit into buttered 9-inch (10 cup) springform pan, letting ends hang over side. Brush second sheet with butter; arrange over first, turning clockwise a quarter turn. Repeat with 4 more sheets. Spoon in rice filling, packing evenly with back of spoon; spread with half of the wine sauce. Layer with spinach mixture; spread with remaining wine sauce. Top with salmon flakes. Fold phyllo ends over filling. Brush another sheet of phyllo with butter; arrange over filling, crimping and tucking edges into side of pan. Repeat with remaining phyllo, turning between each sheet. Brush top with remaining butter. (Coulibiac can be prepared to this point, covered and refrigerated for up to 4 hours.) Bake in 350°F oven for 50 to 60 minutes or until golden.

Contributor: Canadian Living - December, 1998

Yield: 8 servings

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