Russian Coulibiac of Salmon
Soak sturgeon marrow in cold water overnight. Cover and cook slowly 5 hours or until marrow is soft. Cool, and cut into thin slices, and set aside. Poach salmon, cool, remove skin and bones, and flake the salmon. Set aside. Cook farina as directed on the package, but replace the water with beef broth. Cool.
Roll out brioche dough or puff paste 1/4 inch thick in a 12- by 8-inch rectangle. Spread one-half of the cooked farina down the center of the rectangle of dough and place one-half of the sturgeon marrow on top. Sprinkle the flaked salmon with salt and black pepper and scatter it over the marrow, using it all. Arrange the egg slices over the salmon and sprinkle them with the chopped parsley and dill. Sauté the onion in 1 tablespoon of the butter and scatter it over the egg slices. Cover the egg slices with the rest of the sturgeon marrow and spread the remaining farina over it. Turn the two sides of the dough up, bringing it over the filling and having the edges overlap down the center. Turn up the dough at the ends and place the roll, seam side down, on a lightly buttered baking sheet. Roll the trimmings of the dough 1/4-inch thick, cut it into narrow strips, 1/4- to 1/2- inch wide, and arrange them in lattice fashion over the roll. Cut a hole in the center of the top to allow for the escape of steam. Brush the surface with beaten egg.
Cover the roll with a clean towel, set it in a warm place (80° to 85°F (27° to 30°C)), and let the dough rise for 30 minutes. Bake in a preheated hot oven (400°F (205°C)) 30 minutes or until browned. Remove from oven. Melt remaining butter and pour it through a funnel into the hole in the top of the crust. Transfer the roll to a serving platter and garnish the platter with stalks of parsley and the whole tomato. Cut the roll into slices and serve with sour cream.