2    (15xl2-inch) sheets puff

           -pastry
           Rice Filling, chilled
           -(recipe follows)
           Mushroom-Spinach Filling,
           -chilled (recipe follows)
  1 1/2 lb Poached salmon, boned and

           -flaked, chilled
      1    Egg

      2 ts Half and half

      2    (lOx4-inch) sheets puff

           -pastry
  Salmon coulibiac is a traditional Yule holiday dish in Russia because it
  looks like a present: red (salmon) and green (spinach), all gift-wrapped in
  puff pastry. This dish would also be ideal on a New Year's Eve or Twelfth
  Night buffet. Here's a salmon coulibiac from Just Off Melrose caterers in
  Hollywood.
  Cucumber-Dill Sauce (recipe follows)
  Place 2 (15xl2-inch) puff pastry sheets side by side on floured board. For
  each puff pastry, spoon 1/4 Rice Filling evenly over center of each pastry.
  Add Mushroom Spinach Filling evenly on top of rice mixture. Distribute
  flaked salmon evenly over mushroom mixture. Top each with remaining Rice
  Filling.
  Beat egg with half and half in small bowl to make egg wash. Brush edges of
  pastry with egg wash. Fold pastry lengthwise, overlapping edges. Tuck ends
  to seal. Turn over, seam-side down, onto greased baking sheet. Make cutouts
  from remaining (lOx4-inch) puff pastry sheets, using pastry cutters. Place
  on top and sides of pastry roll. Make vent in center of roll and brush
  entire surface and cutouts with egg mixture. Bake at 350 degrees 45
  minutes, or until golden brown. Remove and allow to cool 10 minutes before
  slicing. Serve hot or at room temperature with Cucumber Dill Sauce. Makes
  about 10 servings.
  Rice Filling
  2 tbs butter 1/2 cup chopped shallots 2 cloves garlic, minced 3 cups cooked

  rice 1 bunch fresh dill, chopped
  Melt butter in skillet over medium heat. Add shallots and garlic. Saute
  until shallots are tender. Add rice and dill and mix well.
  Mushroom-Spinach Filling
  1/4 cup butter 1 onion, chopped 1/2 pound mushrooms, sliced 1/4-inch thick

  1 (IO-ounce) package frozen chopped spinach, thawed and squeezed dry Salt,

  pepper
  Melt butter in small skillet. Add onion and saute until tender, about 1
  minute. Add mushrooms and spinach and cook 3 minutes. Season to taste with
  salt and pepper.
  Cucumber-Dill Sauce
  2 tbs butter 1/4 cup minced shallots 1 1/2 tsp flour 1 cup half and half 1

  cup sour cream 1/2 cup chopped fresh dill Salt, pepper 1/4 cup grated
  peeled cucumber
  Melt butter in small skillet over medium heat. Add shallots and saute until
  translucent. Stir in flour and cook 1 minute. Stir in half and half and
  simmer until slightly thickened. Add sour cream and dill. Season to taste
  with salt and pepper. Heat through, but do not boil. Add cucumber just
  before serving. Makes 2 1/2 cups.