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Filling
Mushroom Duxelles
Pastry
Butter Sauce
Egg Wash
Thaw the puff pastry and store in the fridge until needed. Soften the butter for the sauce at room temperature and prepare the egg wash and keep it in the fridge.
Rinse the rice and cook in salted boiling water for 15 minutes. Hard boil the eggs for 9 minutes, then cool in cold water.
Spread the couscous on a plate and sprinkle with salted boiling water—use about 1.5 times the volume of the semolina. Let it absorb the water.
Pat the salmon dry. Bring 1 liter (4 ¼ cups) of water to a boil with the wine, bouquet garni, and 1 tbsp of the chopped shallots. Boil for 2 minutes, then turn off the heat. Stir in the paprika and poach the salmon in the liquid for 6 minutes. Transfer to a dish filled with half cold water and half cooking liquid. Set aside.
Heat the butter in a frying pan over medium heat, then add the mushrooms and shallots, seasoning with salt and pepper. Sauté until all the liquid has evaporated and stir in the parsley. Set aside to cool.
Preheat the oven to 200°C (390°F). Roll out the puff pastry and cut two rectangles—one slightly larger than the other: 27 x 15 cm (10.5 x 6 inches) for the base and 27 x 20 cm (10.5 x 8 inches) for the top. Chill the pastry sheets on a parchment-lined baking tray in the freezer for 5–10 minutes to firm up.
Peel the eggs and cut them into quarters or slices. Pat the salmon dry, flake it, and reserve it in a small bowl.
Place the smaller pastry sheet on a parchment-lined tray. Layer the fillings in this order, leaving a 5 cm (2-inch) border: rice, flaked salmon, mushroom duxelles, couscous, and eggs.
Fold the edges of the pastry inward to enclose the filling slightly. Place the larger pastry sheet on top, centering it over the filling. Press the edges with the side of your hand to seal, then trim any excess pastry with a sharp knife. Score the edges lightly with the back of a knife for decoration and to ensure a good seal.
Brush the pastry with egg wash and chill in the fridge for 15–20 minutes (or freeze for 5–10 minutes if short on time).
Decorate the top by scoring lines or leaf shapes with the back of a knife, or use leftover pastry for decorative strips. Brush again with egg wash. Bake for 30 minutes, or until golden and puffed. Leave to cool while you prepare the butter sauce.
Combine the softened butter, crushed garlic, chopped parsley, salt, and pepper in a bowl mixing well. Place a small saucepan over low heat and add the flavored butter to melt it gently. Once melted, transfer to a serving bowl or dish and place it on the table to serve with the Koulibiac.