Koulibiak au Poisson “l’Auberge d’Armaille”

• 1¾ pounds salmon
• butter
• ¼ pound button mushrooms, finely chopped

Cut salmon into thin slices and sauté in butter until tender. Cool. Sauté finely chopped mushrooms and onion in 4 tablespoons butter until onion is transparent. Cool.

Roll pastry into 2 rectangles about 6 by 8 inches.

Combine rice with mushroom and onion mixture; sprinkle with finely