Coulibiac of Salmon with Pickled Beets and Kale
Kale, rice mixture, and sauce can be made up to 2 days ahead and stored in refrigerator. Coulibiac can be prepared through step 6 up to 1 day ahead; wrap coulibiac and sheet pan tightly with plastic wrap, and refrigerate. Uncover and let stand at room temperature 30 minutes. Brush top of coulibiac lightly with melted butter so scrunched phyllo adheres. Proceed with step 7.