Recipe(tried): Coulibiac with Yogurt-Dill Sauce (Traditional great dish)

The first time I ate Salmon Coulibiac was with a recipe from the New York Times by Craig Claiborne. It was delicious, and to prepare it I was assisted by my mother who was an excellent cook in her own right. The recipe I am posting today is more nouvelle cuisine. I had done it in several occassions and it is very good. I obtained it from a Robert Mondavi's fan. It is the perfect recipe for an impressive holiday gathering.

Coulibiac with Yogurt-Dill Sauce
Created by: Robert Mondavi Winery Chef Sarah Scott
Serves: 8 to 10 as a main course

For the Dough:
1 lb. unsalted butter, room temperature
1 lb. cream cheese, room temperature
4 cups all-purpose flour
1/4 tsp. kosher salt

For the Filling:
4 Tbsp. unsalted butter
6 shallots, minced
2 lbs. mushrooms, sliced
1/2 cup chopped fresh dill
2 cups cooked rice
2 tsp. kosher salt
1/2 tsp. fresh ground pepper
3 lb. salmon fillet, deboned and skinned
1 egg, beaten

For the Yogurt-Dill Sauce:
1 1/2 cups plain yogurt
Juice of 2 lemons
1/4 cup chopped fresh dill
1 tsp. salt
1/4 tsp. ground white pepper

For the Dough:
Cream together the butter and cream cheese in a large bowl using an electric mixer on medium speed. Add the flour and salt and continue mixing until a ball is formed, about 2 minutes.

Transfer to a flour-dusted board and shape into a disk. Cover with plastic wrap and refrigerate at least 30 minutes.

For the Filling:
Melt the butter in a large nonstick skillet over medium-high heat.

Add the shallots and cook until soft, about 3 minutes. Add the mushrooms and increase the heat to high. Cook, shaking the pan, until the mushrooms release their juices and the liquid evaporates, about 10 minutes. Stir in the dill. Set aside.

Season the rice with the salt and pepper. Mix well.

To Assemble:
Preheat the oven to 350 F. Lightly spray a large baking sheet with oil.

Divide the dough into 2 pieces. Roll out one piece to a 4 x 8-inch rectangle on a floured surface. Fold the dough into thirds and roll out again. Repeat. Roll the dough out to 1/4-inch thickness in a rectangle shape large enough to fit the salmon and leave a 2-inch border. Place on the prepared baking sheet.

Spread the rice mixture over the dough, leaving a 2-inch border. Spread the mushroom mixture over the rice. Place the salmon on top of the mushrooms and sprinkle generously with salt and pepper. Brush the edges of the dough with the egg.

Roll out the remaining dough the same size as the first using the same method. Brush with the egg and lay over the salmon, egg-side down.

Gently press the dough around the salmon to push out any air. Press the edges of the dough together and crimp with the tines of a fork to seal. Cut a few slits in the top of the dough to release moisture. Brush the dough evenly with the egg and bake until the pastry is golden brown and the salmon is cooked (a thermometer inserted in the salmon should read 130 F), about 45 minutes.

Let sit 15 to 20 minutes before slicing. Serve with the yogurt-dill sauce.

For the Sauce:
Combine the yogurt, lemon juice, mayonnaise, dill, salt and pepper. Mix well.