Entree: Russia – Arctic North – Кулебяка Kulebyaka (Salmon and rice pie)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 45 min

Additional 10 min

Total 1 hr 25 min

Ingredients

- 2 salmon fillets, approx. 8 oz (225 g) each, skin removed
- 1 lb (454 g) puff pastry (store-bought or homemade), rolled into a rectangle
- 4 large eggs, approx. 50 g (1.8 oz) each
- 1 cup (185 g) long-grain rice, rinsed
- 1 1/4 cups (300 ml) water
- 8 oz (225 g) cremini or button mushrooms, sliced
- 1 medium onion, finely chopped (about 1 cup / 150 g)
- 2 tbsp (30 ml) unsalted butter
- 2 tbsp (30 ml) vegetable oil or neutral oil
- 1/4 cup (60 ml) heavy cream
- 2 tbsp (30 g) unsalted butter, softened (for rice finishing)
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (6 g) fresh dill, chopped
- 1 tsp (6 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 tsp (1 g) ground white pepper (optional)
- 1 egg, beaten (for egg wash)
- 1 tbsp (15 ml) milk (for egg wash)
- 1 tsp (5 g) poppy seeds or sesame seeds (optional, for garnish)

Instructions

1. Preheat the oven to 400°F (200°C). Bring 1 1/4 cups (300 ml) water to a boil in a small saucepan, add 1 cup (185 g) rinsed rice and 1/2 tsp (3 g) salt, reduce heat to low, cover and simmer 15–18 minutes until tender; remove from heat, stir in 2 tbsp (30 g) butter and 1/4 cup (60 ml) heavy cream, fluff and let cool.
2. Meanwhile hard-cook 4 large eggs: place eggs in a saucepan, cover with cold water, bring to a boil, then remove from heat and let stand 10 minutes; cool, peel and halve lengthwise; set aside.
3. In a skillet over medium heat, warm 2 tbsp (30 ml) vegetable oil and 2 tbsp (30 ml) butter; add 1 chopped onion and sauté until translucent, about 5–7 minutes. Add 8 oz (225 g) sliced mushrooms, season with 1/2 tsp (3 g) salt and 1/4 tsp (1 g) pepper, and cook until mushrooms release moisture and begin to brown, about 6–8 minutes. Stir in 1 tbsp (15 ml) lemon juice and 2 tbsp (6 g) chopped dill; remove from heat and let cool.
4. Lightly season the salmon fillets with 1/2 tsp (3 g) salt and 1/4 tsp (1 g) white pepper. If desired, gently poach fillets in simmering water or steam for 4–5 minutes until just cooked through (alternatively roast briefly at 375°F/190°C for 8–10 minutes). Flake the salmon into large pieces, keeping some texture.
5. On a lightly floured work surface, roll the puff pastry into a roughly 12 x 16 inch (30 x 40 cm) rectangle. Trim edges for neatness. Cut a second smaller pastry strip to use as a top seam if you prefer a decorative finish.
6. Assemble the kulebyaka on a parchment-lined baking sheet: spread a thin layer (about 1/4 inch / 6 mm) of cooled rice down the center third of the pastry, leaving a 1–2 inch (2.5–5 cm) border. Layer half the mushroom mixture over the rice, then arrange the flaked salmon in a single layer. Place the halved eggs, cut-side down, along the salmon. Top with the remaining mushroom mixture and a final thin layer of rice to cover fillings.
7. Fold pastry edges over the filling, sealing tightly; trim excess and crimp seams. Brush the entire surface with beaten egg mixed with 1 tbsp (15 ml) milk. If using, sprinkle 1 tsp (5 g) poppy or sesame seeds on top. Make a few small slits to vent steam.
8. Bake in the preheated oven for 30–40 minutes, or until pastry is deep golden and cooked through. If the crust browns too quickly, tent with foil.
9. Rest the kulebyaka 10–15 minutes before slicing to allow layers to set. Serve warm, garnished with additional dill if desired.