Kulebyaka (Salmon and Rice Pie)

Name: Kulebyaka (Salmon and Rice Pie)
Total time: 3 h
Yield: 8
Cuisine: Russian
Ingredients: 800 g Puff pastry (or brioche dough); 700 g Salmon fillet, skinless, in one piece; 200 g Long-grain rice or buckwheat, cooked and cooled; 400 g Mushrooms, chopped; 2 Onion, chopped; 4 Hard-boiled eggs, chopped; 5 tbsp Dill, chopped; 60 g Butter; 1 Lemon, zest and juice; 4 Thin pancakes (blini), 20 cm; 1 Egg, beaten, for glazing; 2 tsp Salt and black pepper

A long enclosed pie: salmon, rice, mushrooms fried with onion, hard-boiled egg and dill stacked in bands inside brioche or puff pastry, with thin pancakes laid between the layers so nothing runs into anything else. Escoffier carried it to France in the early twentieth century and put it in his book.

Fonte

Ricetta di Russian holiday tables · 🏺 Tradizionale · New Year's Eve laid out cold hours before midnight — layered salads, herring, pickles and a cake, all made the day before and all eaten past two in the morning.

Russia · the pie Escoffier took to Paris — An ownerless traditional dish, so no cook is credited. The cited article confirms the coulibiac (Russian kulebyaka) as a type of pirog usually filled with salmon or sturgeon, rice or buckwheat, hard-boiled eggs, mushrooms, onions and dill, baked in a pastry shell usually of brioche or puff pastry, brought to France by Auguste Escoffier in the early 20th century and included in his book, with the grand version featuring several fillings divided by thin pancakes to prevent mixing and sometimes vesiga, the spinal marrow of the sturgeon, and simpler vegetarian versions filled with cabbage or potato. The assembly order, the dry-mushroom rule, timings and quantities are this book's own.

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Кухня наизнанку ПроСто кухня Плюшка&Ватрушка

⏱ 180 min🍽 8 porzioni🔥 610 kcal🇷🇺 Russia

PescetarianoSenza frutta a guscio

Passaggi

Fry the onion in the butter 6 minutes, add the mushrooms and cook hard 10 minutes until every drop of liquid has gone. Cool completely.
💡 Cook the mushrooms until the pan is dry, then cool everything. Warm or wet fillings steam the pastry from the inside and it will never rise.
Season the salmon with salt, pepper, lemon zest and juice. Mix the rice with the eggs, half the dill and salt.
Roll two-thirds of the pastry into a rectangle 25 × 35 cm. Lay two pancakes down the middle in a strip.
Build in bands on the pancakes: half the rice, then the mushrooms, then the salmon in one piece, then the rest of the rice and the dill. Lay the other two pancakes over the top.
Roll the remaining pastry, lay it over and seal the edges under. Cut two holes in the top, decorate with pastry scraps and glaze with egg. Chill 30 minutes.
Bake at 200 °C for 20 minutes, then 180 °C for 30 minutes until deep brown. Rest 20 minutes before cutting thick slices.

💡 Consigli

The grand version stacks several fillings between white fish and rice layers and once included vesiga, sturgeon spinal marrow, which almost nobody has used for a century.
Simpler cabbage or potato fillings make a vegetarian kulebyaka, which is what most households actually bake.