This salmon coulibac is a dish for an occasion, a celebration, and New Year’s Eve or New Year’s Day are a good time to try it out. A word of warning. It is a lot of work. But it’s worth it, as it looks and tastes great. This is a French adaptation of an old Russian recipe that can be made up to two days ahead. The salmon stays moist in the puff pastry. I see recently that there is gluten-free puff pastry available now. I haven’t had the opportunity to try it yet, but it’s nice to have the alternative.
I like to serve this cucumber pickle with all types of smoked fish, or just a chunk of mature Cheddar cheese. It makes a nice gift. This recipe has a mix of hot, sweet and sour tastes. Instead of cucumbers you could use beetroot.