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.
Nutrition Information
Calories: 8378 Fat: 566g Saturated fat: 238g Unsaturated fat: 251g Trans fat: 32g Carbohydrates: 337g Sugar: 17g Sodium: 5017mg Fiber: 15g Protein: 464g Cholesterol: 2796mg

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