The Very Best of Emeril

Saute for 2 to 3 minutes or until the mushrooms wilt and most of the liquid

has evaporated. Remove from the heat and set aside. Wipe out the saute pan,

and place back over the heat and melt the remaining 3 tablespoons of the

butter. Add the onions. Season with salt and pepper. Saute for 2 to 3

minutes or until wilted. Add the rice and continue to saute for 1 minute.

Stir in the reserved court bouillon. Bring to a boil, reduce the heat to

medium, cover and cook for about 15 minutes or until tender. Remove from the

heat and cool completely. Stir in the sour cream. Season with salt and

pepper. To assemble, on a floured surface, roll out one piece of the dough

into a rectangle, (15− by 9− by 1/8−inch thick). Line a sheet pan with

parchment paper. Place the rolled dough on the baking sheet. Using the tip

of the knife, mark an area 12− by 7−inches to center your filling. Spread in

layers; rice, mushrooms, 1/2 of the salmon, peppers, and remaining salmon.

Roll out the other dough and place on top pressing down to form a

rectangular loaf. Seal the ends of the dough completely and egg wash the

entire dough. Roll out the remaining dough and cut into strips and leaves.

Use these to cover seams and decorate the loaf. Brush again with the egg

wash. Using a sharp knife, make a couple of cuts at the top of the loaf.

Place in the refrigerator and chill for 30 minutes. Remove from the

refrigerator and bake for 1 hour, brushing halfway through the baking

process with the egg wash. Remove from the oven and cool for 5 minutes

before serving. Serve with watercress and Hollandaise sauce. This recipe

yields 8 to 10 servings.

Susan's Coulibiac Of Salmon

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The Very Best Of Emeril