Coulibiac

Larousse Gastronomique. 14 steps

320g puff pastry							Roll out pastry. Inside two layers of pastry, layer: buckwheat, salmon, mushrooms, egg. Crimp edges firmly, brush with water, sprinkle with breadcrumbs. Bake in moderate oven 40 minutes or until the salmon reaches 53°C.
9g butter		saute	cook with water, e.g. with 175ml water in instant pot for 5min, then 15min natural release
56g shallots
85g uncooked buckwheat		stir in
1 cup mild beef stock				reduce		mix
a little tomato puree
stems of 200g mushrooms	dice finely
1/3 cup cold water	mix			cook together, stirring, until thick
1 teaspoon cornflour
butter					saute
caps of 200g mushrooms	thickly sliced
lots of parsley	chopped
640g salmon
2 eggs	hard-boiled and sliced
fresh breadcrumbs

This does taste very Russian. I am not sure what gives it that taste: the buckwheat can be replaced by couscous without affecting it. Perhaps it is in the combinations of mushroom, beef and fish.

It can also be made with a pinch of nutmeg and a glass of madeira in the sauce.

Substitute for beef stock: 1 vegetable stock cube, 1 teaspoon Worcestershire sauce, 1 tablespoon miso. This made the mushroom sauce very salty, but it didn't matter in the finished dish.