Salmon Kulebiaka

Salmon Kulebiaka
Kulebiaka is a savoury Russian pie traditionally filled with fish, rice, chopped egg, and mushrooms. Its a classic Russian savoury pie baked in pastry till golden brown.
For pastry
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • ¾ cup vegetable shortening
  • ½ cup ice water
For filling
  • ¾ cup long grain rice
  • 1½ cups water
  • ⅓ cup butter
  • 1½ cups finely chopped onion
  • 1 cup finely chopped mushroom
  • 1½ kg salmon fillet
  • 5 hard-boiled eggs
  • salt and pepper
  • 1 cup finely chopped fresh dill
For glaze
  • 1 egg
  • 1 teaspoon milk
For sauce
  • ½ cup butter
  • 2 tablespoons dry white wine
  • 1 tablespoon lemon juice
For garnish
  • diced red capsicum
  • 2 tablespoons finely chopped dill or parsley
Procedure for pastry
  1. In large bowl, combine flour and salt; cut in shortening until mixture is crumbly.
  2. Gradually add water, gently tossing, then pressing ingredients together to form ball.
  3. Wrap in plastic wrap and chill for at least 30 minutes.
Procedure for filling
  1. In saucepan, combine rice and water. Cover, bring to boil, reduce heat and simmer until tender and water has evaporated - about 20 minutes.
  2. Uncover, and using fork, toss lightly with 2 tablespoons butter. Let cool.
  3. In skillet, melt remaining butter; saute onions and mushrooms until soft, about 5 minutes.
  4. Skin salmon and remove any small bones.
  5. Separate yolks from egg whites and chop each into ½ cm cubes.
  6. On floured pastry cloth, roll out dough to 45 cm x 40 cm rectangle. Trim edges neatly, reserving all scraps of dough. Fold dough in half lengthwise.
  7. Transfer to centre of large baking sheet.
  8. Fold back to half of pastry so it extends over edge of sheet.
  9. Spread rice along the bottom half of pastry on sheet, leaving a 2½ cm border.
  10. Season this and all following layers with salt and pepper, to taste.
  11. Spread onion-mushroom mixture over rice, then salmon, trimming to make fillets approximately the same thickness.
  12. Sprinkle with dill, then yolks, then whites.
  13. To glaze: Whisk together egg and milk and brush some of the glaze onto the three narrow pastry edges around filling.
  14. Fold remaining pastry over filling; press edges together and fold under neatly.
  15. Cut 2 steam holes equidistant from ends.
  16. Gather up pastry scraps, roll out again and cut into the shape of leaves. Brush gently with some of the glaze and arrange over pastry.
  17. Use diced red pepper for berries. Reserve remaining glaze.
  18. Chill Kulebiaka, lightly covered for at least 1 hour.
  19. Brush with remaining glaze and bake in 200°C oven for 1 hour or until golden. Transfer to serving platter, garnish with dill or parsley.
Procedure for sauce
  1. Heat together butter, lemon juice and white wine.
Procedure fo serve
  1. Cut into 4 cm thick slices and serve with sauce.

Comments and Feedback

Be the First to Comment!

Notify of
Hi There - We notice that you have an ad-blocker
Plenty of visitors do. All we ask is that you please consider sharing us or commenting on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Your Information will never be shared with any third party.
General Profile
User Information
John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
Social rating:
Vel eros amet amet mauris a habitasse scel erisque? Vel urna dis et, placerat phasellus, diam in! Placerat nec facilisis, tortor tristique. Arcu placerat sagittis, velit lorem scelerisque egestas placerat.
Subscribe Now
Join our weekly newsletter for more great recipes
Just before you go
Please consider sharing us or commenting
on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Just before you go - please share us with your friends and followers.
Thank you for visiting
The Taste of Aussie
Subscribe Now
Join our free weekly newsletter to get the best recipes and cooking information.
TrophyWin a copy of "From The Source - Mexico"
Your Entries
Total Entries
Days Left
Mexico's best local cooks - from street food stalls, family-run haciendas and haute-cuisine restaurants - reveal their culinary passions, along with such classic regional recipes as marinated pork tacos, hot lime soup and Oaxacan hot chocolate

Enter the sweepstake to win a copy of this fantastic cookbook.