Kulebiaka

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Summary

Yield
Servings
SourcePlease to the Table
Prep time2 hours
RegionRussia

Description

a small KulebiakaThis Russian fish pie is wonderful made with Atlantic salmon. It's a big recipe, and a festive one, so it's great to prepare a big one for a crowd or you can make four smaller ones for a more intimate dinner (as shown here). Much of it can easily be prepared ahead of time, leaving only the final assembly and baking to be done on the day of the great feast. 

This is a great crowd-pleaser recipe, because it's easy to make and it makes you look like a culinary genius! 

It's an easy matter of making the crust and then filling it with layers of rice, sauteed mushrooms, hard-cooked egg, and poached fish, all of which can be prepared ahead of time. When you take that into account, the time required to prepare this for a fancy dinner is no more than an hour if you have prepared all the components beforehand.

a kulebiaka, cut

This recipe looks like a big dinner, but it's not as heavy as it looks, so it works for summer as well as winter. Serve this with a dry New England hard cider, or a crisp rose wine (or chilled vodka, or beer, or whatever you please!).

 

Ingredients

1eaSour Cream Pastry (see instructions for link to recipe)
2lbCold Poached Salmon (cut into 1-inch cubes before poaching)
1 1⁄2crice (cooked)
1⁄2cFresh Dill (chopped)
1conions (chopped)
10ozmushrooms (cleaned and sliced)
4eaHard-Boiled Eggs
6TButter (Unsalted) (melted)
1eaLemon (juice of, about 1/3 cup)
3TBread Crumbs (unseasoned)
1eaEgg Yolk
1TMilk

Instructions

  1. Poach the salmon and let it cool.
  2. Prepare one recipe of Sour Cream Pastry and chill the dough.
  3. Cook the rice.
  4. Saute the onions and mushrooms in butter.
  5. Roll out half of the dough into an oblong 1/4-inch thick. Transfer it to a lightly-buttered baking sheet.
  6. Spread the bread crumbs to within 1/3 inch of the edge all around.
  7. In a bowl, mix the rice with the dill. Spread 2/3 of the mixture on top of the bread crumbs.
  8. Spread 2/3 of the mushrooms on top of the rice.
  9. Chop the hard-cooked eggs. Spread 2/3 of the egg on top of the mushrooms. Press it all lightly into a more even, compact, flat-topped mass.
  10. Spread the poached fish atop the eggs.
  11. Put the remaining chopped eggs atop the fish.
  12. Put the remaining mushrooms atop the eggs.
  13. Put the rest of the dilled rice atop the mushrooms.
  14. Whisk together the melted butter and lemon juice and pour it over the filling.
  15. Roll out the remaining crust and set it atop the filling. Seal it all around and poke some vents for steam.
  16. If you like, cut some cute shapes from remaining pastry and affix them to the pie with the egg white.
  17. Brush with an egg wash of egg yolk and milk.
  18. Bake at 375 for 15 minutes, and then reduce the heat to 350 and bake for another 25-30 minutes, until golden.
  19. Cool slightly and serve in generous slabs.
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