Koulibiac (Russian baked salmon and rice pastry)

Koulibiac is the festive meat-and-fish pie of Russian cuisine: puff or yeasted pastry filled with salmon, rice, egg and mushroom. Traditionally served on festive tables, it is an impressive dish. Sliced, it works equally well for lunch or dinner.

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Method

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1. Fry the onion and mushrooms in the butter, season with salt and pepper, and let cool.
2. Season the salmon with salt and pepper, fry it gently in butter for 3-4 minutes on each side, then let it cool. ⏱ Timer: 3 min
3. Roll out the puff pastry and cut it into a rectangular sheet.
4. Layer onto the middle of the pastry: the rice, the mushroom and onion, the sliced egg, then the salmon and the dill.
5. Fold the pastry closed, press the edges together, and place it seam-down on a lined baking tray.
6. Brush with the egg, and bake at 200°C (180°C fan) for 35-40 minutes. ⏱ Timer: 35 min

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• The filling shouldn't be wet, as it can make the bottom of the pastry soggy.
• Don't overcook the salmon, as it cooks further in the oven.
• Fold the edges carefully so the filling doesn't leak out.
• Let it rest for 10 minutes before slicing, so it doesn't fall apart.

Frequently asked questions

Can the salmon be substituted?

Yes, trout or another white fish also works. Traditionally it was sturgeon or salmon, but today any well-seasoned fish fillet is suitable.

Can it be made ahead?

Yes, it freezes well raw. Thaw before baking, and brush with egg.

Similar recipes

• Baked salmon with sour cream and dill sauce · Russian
• Home-cured salmon (semga) · Russian
• Rasstegai (open fish pies) · Russian
• Lachsfilet mit Dillsoße (salmon fillet with dill sauce) · German
• Pâtes au saumon et poireaux (creamy salmon and leek pasta) · French
• Creamy salmon spaghetti with dill · Italian

More russian ideas

• Pirozhki (Russian baked filled buns)
• Pelmeni (Russian meat dumplings)
• Golubtsy (Russian stuffed cabbage)
• Zharkoye (clay pot roast with potatoes)
• Beef Stroganoff
• Pozharsky cutlets
• Kurnik (Russian layered chicken pie)
• Siberian pelmeni (hand-folded, with three kinds of meat)

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