Instructions: While the puff pastry is thawing, pound or puree the cooked salmon and mix with half of the mayonnaise.

Then separate the egg whites from the yolks and chop both finely. Saute the onion in butter until soft, add the mushrooms and continue cooking for 5 minutes.

Season.

Roll out the pastry into a rectangle 12x13 inches and arrange the ingredients for the filling in layers starting
with the salmon, the mushrooms and onions next, and finally the egg yolks and whites on top.

Close up pastry, folding over the edges from each side, and brushing them with egg yolk to seal. Shape the coulibiac so that it resembles a fish and decorate with small overlapping circles of pastry to form scales, se- curing them and glazing them with egg yolk. Bake in a preheated 400 oven for 45 minutes. Transfer the puff pastry package to a serving platter and arrange the garnishes attractively around the coulibiac.

Add the cream to the remaining mayonnaise and serve separately as a sauce.

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