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Kulebyaka
Salmon and rice pie
Kulebyaka (кулебяка): Moscow layered salmon, rice, egg and mushroom pie in yeast pastry
RussianMerchant feasts in old Moscow were judged by their kulebyaka, a long, plaited-top pie cut at the table to show neat stripes of filling, and it still appears at name days, Easter and New Year. Under a golden yeast crust sit layers of dill-scented rice, chopped egg, buttery mushrooms and pink salmon, each one seasoned separately. Slices are eaten warm with melted butter or a cup of clear fish broth. The usual slip is assembling with warm, wet fillings, which steam the base into a soggy mess; cool everything and keep the rice and mushrooms fairly dry. Bake until the salmon at the centre is opaque and reads at least 63 °C. Chef's tip: lay a thin pancake or a sheet of cooked rice under the fish; old cooks used blini as a sponge for the juices.
- Total time
- 150 min
- Difficulty
- hard
- Serves
- 8
Ingredients
For the dough
- ¾ cup whole milklukewarm
- 1 tbsp sugar
- 1 ⅛ lb plain flour
- 1 tsp salt
- 1 eggbeaten
- 2 ⅞ oz buttersoftened
For the fillings
- 5 ½ oz long-grain rice
- ⅔ oz fresh dillchopped
- 3 eggs
- 10 ½ oz chestnut mushroomssliced
- 1 onionfinely chopped
- 1 ⅜ oz butter
- 1 ⅓ lb skinless salmon filletpin-boned, cut into 1 cm slices
- 1 tbsp lemon juice
- 1 tsp salt and black pepper
To finish
- 1 ⅜ oz melted butter, to serve (optional)
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Fresh ingredients (10)
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Method
0/12 doneStep 1: Whisk the ¼ oz fast-action dried yeast and 1 tbsp sugar into the ¾ cup whole milk. Mix with the 1 ⅛ lb plain flour, 1 tsp salt, 1 egg and 2 ⅞ oz butter and knead for 8 minutes, until smooth and elastic.
10 minStep 2: Cover and leave in a warm place for 60 minutes, until doubled.
60 minStep 3: Meanwhile, cook the 5 ½ oz long-grain rice in plenty of salted boiling water for 12 minutes, until just tender. Drain well, spread on a tray and stir in half the ⅓ oz fresh dill.
15 minStep 4: Boil the 3 eggs for 10 minutes, cool in cold water, peel and chop.
12 minStep 5: Melt the 1 ⅜ oz butter in a frying pan over a medium-high heat and fry the 1 onion and 10 ½ oz chestnut mushrooms for 10 minutes, until browned and all their liquid has gone. Cool.
10 minStep 6: Toss the 1 ⅓ lb skinless salmon fillet with the 1 tbsp lemon juice, the rest of the ⅓ oz fresh dill and half the ½ tsp salt and black pepper. Season the rice, eggs and mushrooms with the rest of the ½ tsp salt and black pepper. Keep the salmon in the fridge until assembly.
3 minStep 7: Heat the oven to 400°F (350°F fan). Roll two-thirds of the dough into a 35 × 25 cm rectangle on a lined baking tray.
5 minStep 8: Layer the fillings down the centre, leaving a 4 cm border: half the rice, then the mushrooms, the salmon, the eggs and the remaining rice. Press into a neat log.
8 minStep 9: Roll out the remaining dough, lay it over the top and pinch the edges tightly to seal, tucking them underneath. Cut a small steam hole and decorate with dough strips if you like.
5 minStep 10: Leave to rise for 15 minutes, then brush all over with the 1 egg yolk beaten with 1 tbsp milk.
15 minStep 11: Bake for 15 minutes, then lower to 350°F (325°F fan) and bake for 30–35 minutes more, until deep golden and hollow-sounding. A probe in the centre should read at least 145°F, with the salmon opaque and flaking.
50 minStep 12: Rest for 15 minutes before slicing thickly. Serve warm with 1 ⅜ oz melted butter, to serve.
15 min
Nutrition per serving
- Calories
- 540 kcal
- Protein
- 28 g
- Carbs
- 58 g
- Fat
- 21 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kulebyaka take?
- About 150 minutes in total: 90 minutes to prepare and 60 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of whole milk?
- Semi-skimmed milk with 1 tbsp cream per 240ml (1 cup).
- What can I use instead of fast-action dried yeast?
- Fresh yeast, three times the weight.
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