Entree: Russia – Kuban – Кулебяка ➤ Kulebyaka (Layered Russian filled pie of salmon, rice, mushrooms, and eggs enclosed in pastry)

Serving Size: 8

Approximate Time

Prep 1 hr 30 min

Cook 55 min

Additional 15 min

Total 2 hrs 40 min

Ingredients

- 3 1/2 cups (440 g) all-purpose flour
- 3/4 cup (180 ml) warm milk
- 2 1/4 tsp (7 g) active dry yeast
- 1 tbsp (12 g) sugar
- 1 tsp (5 g) salt
- 3 tbsp (45 g) unsalted butter, softened, plus 3 tbsp (45 g) for filling
- 1 large egg plus 1 egg for wash, approx. 50 g each
- 1 lb (450 g) salmon fillet, skin removed
- 4 large hard-boiled eggs, approx. 8 oz (225 g)
- 3/4 cup (150 g) short-grain rice, uncooked
- 8 oz (225 g) cremini or button mushrooms, sliced
- 1 large yellow onion, finely chopped, approx. 6 oz (170 g)
- 1/2 cup (120 ml) sour cream
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (8 g) fresh dill, chopped
- 1 tsp (5 g) black pepper
- 1 1/2 tsp (9 g) kosher salt, divided
- 1 lemon, optional for serving

Instructions

1. Combine warm milk, yeast and sugar in a small bowl; let sit 5–10 minutes until foamy. In a large bowl, mix flour and salt, add softened butter and 1 beaten egg, then add yeast mixture and knead until smooth and elastic, about 8–10 minutes. Cover and let rise in a warm place until doubled, about 1–1.5 hours.
2. Meanwhile, cook rice in 1 1/2 cups (360 ml) water with a pinch of salt until tender and fluffy, about 15–18 minutes; set aside to cool. Sauté onion in 2 tbsp (30 ml) vegetable oil over medium heat until translucent, 5–7 minutes. Add mushrooms and 3 tbsp (45 g) butter; cook until mushrooms release liquid and brown, 6–8 minutes. Season with 1 tsp (5 g) salt and black pepper; remove from heat and stir in sour cream and dill.
3. Lightly sear the salmon fillet in a hot skillet 1–2 minutes per side just to color; it will finish cooking in the pie. Flake into large pieces. Peel and quarter hard-boiled eggs.
4. Preheat oven to 375°F (190°C). On a lightly floured surface roll the risen dough into a large rectangle about 12 x 16 inches (30 x 40 cm). Spread a thin layer of cooled rice down the center strip of dough, leaving a margin. Top rice with half the mushroom mixture, arrange flaked salmon over that, then place quartered hard-boiled eggs in a row, and finish with remaining mushroom mixture and a final thin layer of rice to seal flavors.
5. Fold pastry edges up and over the filling to form a sealed loaf, crimping seams tightly. Turn seam-side down on a baking sheet lined with parchment. Beat the reserved egg with 1 tsp (5 ml) water and brush the loaf. Make two small steam slits on top.
6. Bake 45–55 minutes until deep golden brown and internal filling is hot. Let rest 15 minutes before slicing. Serve slices warm with lemon wedges if desired.