Entree: Russia – St. Petersburg & Northwest – Кулебяка ➤ Kulebyaka (Layered savory pie of fish, rice, eggs, and mushrooms enclosed in pastry)

Serving Size: 6

Approximate Time

Prep 50 min

Cook 50 min

Total 1 hr 40 min

Ingredients

- 1 lb (454 g) salmon fillet, skin removed and cut into 1/2-inch (1 cm) pieces
- 1 lb (450 g) puff pastry, thawed (or 1 batch yeast dough if preferred)
- 1 cup (200 g) long-grain rice, cooked and cooled
- 4 large eggs, hard-boiled and sliced, approx. 200 g
- 8 oz (225 g) button mushrooms, cleaned and sliced
- 1 medium onion, finely chopped
- 2 tbsp (30 ml) vegetable oil
- 3 tbsp (45 g) butter, divided
- 1/2 cup (120 ml) sour cream
- 1 tbsp (15 ml) lemon juice
- 1 tbsp (15 ml) chopped fresh dill
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) black pepper
- 1 egg (for egg wash), approx. 50 g, beaten
- 2 tbsp (30 g) breadcrumbs

Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment.
2. Sauté filling vegetables: in a skillet over medium heat, warm vegetable oil and 1 tbsp (15 g) butter. Add chopped onion and cook until soft, 4–5 minutes. Add sliced mushrooms and cook until liquid evaporates and mushrooms are golden, about 6–8 minutes. Season lightly with salt and pepper; remove from heat.
3. Prepare salmon: season salmon pieces with 1/2 tsp (2.5 g) salt, 1/4 tsp (0.5 g) pepper, lemon juice, and 1 tbsp (15 ml) sour cream. Gently fold to coat.
4. Assemble base pastry on the prepared baking sheet: roll out about two-thirds of the puff pastry to a rectangle roughly 12 x 10 inches (30 x 25 cm). Sprinkle breadcrumbs in a central rectangle to absorb moisture.
5. Layer fillings in order: spread half the cooled cooked rice over the breadcrumbs, then a layer of half the mushroom-onion mixture, arrange hard‑boiled egg slices in a line, then place the salmon pieces evenly, cover with remaining mushroom mixture and the rest of the rice. Sprinkle chopped dill and dot with remaining 2 tbsp (30 g) butter in small pieces.
6. Top with remaining pastry rolled to same size. Fold edges to seal, crimping to make an even loaf; trim excess. Make several small vents on top to allow steam to escape.
7. Brush entire surface with beaten egg wash. Optionally score a decorative pattern on top with a sharp knife.
8. Bake in preheated oven for 40–50 minutes, until pastry is deep golden and filling is hot (internal center ~160°F / 71°C).
9. Remove from oven and let rest 10–15 minutes to set. Slice and serve warm; Kulebyaka is traditionally cut into thick slices so each portion contains all layers.