If you’re aiming to impress [yourself], try your hand at this little diddy of an old classic Escoffier gem. Originally from Russia (kulebyaka), Escoffier jushed up his own version. Even Julia Child anglaisized a version that’s way more work.

You can play with other fish varieties like haddock, sole, halibut, or cod. Mix up the greens. Use pickled beets or other combinations of your favorite vegetables.

Coulibiac with Salmon, Mushrooms, and Garlicky Greens

adapted from FoodandWine.com

Ingredients:
2 tablespoons olive oil
8 oz mushrooms (mix of maitake, shiitake, trumpet, enoki, etc)
2 medium garlic cloves, thinly sliced
8 oz fresh or frozen greens (if frozen, squeeze out water)
1 1/2 teaspoons kosher salt, divided, plus more to taste
1 teaspoon black pepper, divided, plus more to taste
2 cups cooked and cooled long-grain white rice
2 teaspoons grated lemon zest plus 2 teaspoon fresh lemon juice, divided 1 (9-inch-long, about 1-inch-thick) center-cut king salmon fillet (about 1 3/4 pounds), skin and pin bones removed
1 shallot, finely minced
2 tablespoons whole-grain mustard
15 (14- x 9-inch) frozen phyllo pastry sheets (such as Athens), thawed
1/3 cup unsalted butter (2 2/3 ounces), melted

For the plating sauce:
1 cup of creme fraiche or sour cream
3 tablespoons chopped fresh dill, plus more for garnish
2 tablespoons chopped capers plus 1 tablespoon caper brine

Bake temp: 375F/190C
Bake time: 30 minutes, adding aluminum foil tent after 15ish minutes