Traditionally, this Russian dish is called "Coulibiac." It usually consists of a mish-mosh of flaked, cooked salmon with cooked rice and a little hard boiled egg, mushroom, onion, dill, parsley and lemon added to it. All this is wrapped up in a sheet of puff pastry, baked in the oven and cut up into slices for serving. This is my recipe for individual salmons en croute. Everyone gets their own individual pocket of goodness!

Accompany this dish with Green Beans With Toasted Almonds and round out the meal with Rach's Fake-Out Cheesecake.

Ingredients

• 1 tablespoon extra-virgin olive oil (EVOO), plus some for drizzling
• 1 small onion, chopped
• 1/2 pound button mushrooms and stems, cleaned and chopped
• 2 sprigs dill, chopped
• 1/4 cup flat leaf parsley leaves, chopped (a small handful)
• Juice of 1/2 lemon
• 1 tablespoon Dijon mustard, optional
• 2 hard-boiled eggs, chopped
• Salt and freshly ground black pepper, to taste
• 4 6-ounce salmon filets, skin removed
• 2 sheets frozen puff pastry, 11 x 17 inches, defrosted but still cold
• 1 egg, beaten with a splash of water