Salmon Kulebyaka

Pot luck holiday dinners with family always mean two things - 1) delicious food and 2) tons of leftovers. Responsible for the entree, I decided on something festive, yet very homey.

I made a Kulebyaka. What's that you may ask? Well, think a giant, stuffed...um, pie? I found a brief history which may be a bit more eloquent.

2 large shallots, minced
1 tbsp butter, unsalted
1 package of baby bella mushrooms
3 tbsp flour
2 tbsp sour creme
1/4 lb young fontina
about 9 asparagus spears, peeled and trimmed (florets cut off)
1.5 lbs salmon
1 package of puff pastry
salt
pepper
olive oil

Roast shallots in butter until golden. Set aside. Roast sliced portabellas in a little olive oil, until most of the liquid is gone. Remove from heat and mix with the shallot mixture. Add flour and sour cream. Season to taste and set aside to cool.

Cut the fontina cheese into slices. Salt the peeled asparagus and dust with flour, shaking off the excess.

Roll out the puff pastry on a floured surface, about 4mm thick. Spread the mushroom mix over the pastry at the center (see pictures below), layer with fontina, seasoned salmon and asparagus. Fold pastry and pinch to close. Flip over onto a parchment lined cookie sheet. If you had pastry leftovers, you can decorate, preferably with the help of a willing child.

Bake at 375 for about 35-40 minutes, or until the pastry is golden in color. Let cool slightly before moving to a serving platter and cutting with a serrated knife. 

Note: my fall theme of leaves and acorns was critiqued, E. wanted a doggy.....right in the center.