Coulibiac of Salmon

Ingredients

• 1 kg brioche dough (common, unsweetened)
• 650 g salmon
• 15 g mushrooms, minced
• 1 medium onion, minced
• 200 g kasha (buckwheat groats) or cooked rice
• 2 whole hard-boiled eggs, minced
• 500 g vésiga (sturgeon spinal marrow, cooked)
• as needed clarified butter or melted fresh butter

Instructions

1. Roll out the brioche dough into a rectangle 32–35 cm long and 18–20 cm wide.
2. Layer the filling in the center like a 'pantin' (alternating layers): spread the kasha or rice as the base; arrange the salmon escalopes; add the chopped vésiga; scatter the minced eggs, mushrooms, and onions; finish with a final layer of kasha.
3. Lightly dampen the edges of the dough. Fold the dough from both long sides and both short ends over the filling toward the center, then turn the coulibiac over so the seam is on the underside.
4. Let the coulibiac proof for 25 minutes in a warm room (temperate environment).
5. Brush the surface with melted butter using a pastry brush and sprinkle with fine breadcrumbs. Cut a small opening in the top for steam to escape during cooking.
6. Bake in a moderately hot oven (heat coming primarily from the bottom) for approximately 45 minutes.
7. When the coulibiac emerges from the oven, pour fresh melted butter into the opening at the top.