Entree: Russia – Eastern Siberia – Кулебяка ➤ Kulebyaka (A traditional Russian savory layered pie of fish, rice, mushrooms and eggs baked in rich pastry)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 1 hr 15 min

Additional 15 min

Total 1 hr 50 min

Ingredients

- 2 salmon fillets, approx. 8 oz (225 g) each
- 2 cups (400 g) cooked short-grain white rice
- 4 large eggs, hard-boiled and peeled (approx. 200 g)
- 8 oz (225 g) cremini or button mushrooms, sliced
- 1 large onion, diced (approx. 8 oz / 225 g)
- 4 tbsp (56 g) unsalted butter
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (8 g) fresh dill, chopped
- 1 lb (450 g) puff pastry, thawed (about 2 sheets)
- 1 large egg, beaten for egg wash (approx. 50 g) mixed with 1 tbsp (15 ml) water
- 1 1/2 tsp (8 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 tsp (1 g) ground nutmeg
- 2 tbsp (30 ml) sour cream or crème fraîche (optional, for brushing inside)

Instructions

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment.
2. Bring a pot of water to a boil, add the 4 large eggs and simmer 9 minutes for hard-boiled eggs; cool, peel and slice lengthwise. Keep aside.
3. In a skillet over medium heat, melt 2 tbsp (28 g) butter with 2 tbsp (30 ml) vegetable oil. Add the diced onion and sauté until translucent, about 5–7 minutes.
4. Add the sliced mushrooms to the skillet, season with 1 tsp (about 5 g) of the salt and 1/4 tsp (1 g) nutmeg, and cook until moisture evaporates and mushrooms are golden, about 6–8 minutes. Stir in 1 tbsp (15 ml) lemon juice and remove from heat; set aside.
5. Pat salmon fillets dry, season with remaining salt and pepper. In a hot skillet, sear salmon 1–2 minutes per side just to firm the exterior (it should remain moist inside). Flake into large pieces and allow to cool slightly.
6. If rice is not yet cooked, cook short-grain rice according to package and let cool. Stir chopped dill into the cooked rice and adjust seasoning.
7. On a lightly floured surface, roll one sheet of puff pastry into a rectangle about 12 x 10 inches (30 x 25 cm). If desired, gently brush the interior with 2 tbsp (30 ml) sour cream to help layers adhere.
8. Build layers down the center of the pastry: spread half the rice in a long rectangle, top with half the mushroom mixture, arrange the flaked salmon pieces over mushrooms, then arrange sliced hard-boiled eggs in a row, and finish with remaining rice and mushrooms. Leave a 1–1.5 inch (2.5–4 cm) border.
9. Fold the long edges of pastry over the filling to enclose it, then fold the short ends and seal seam tightly, pressing with fingers or tucking under. Transfer seam-side down onto prepared baking sheet. Use the second sheet to create decorative strips if desired and lay over the top.
10. Brush the entire pastry with the beaten egg wash (1 large egg + 1 tbsp / 15 ml water). Cut a few small steam vents in the top.
11. Bake in preheated oven until pastry is deep golden and cooked through, about 40–50 minutes. If the top browns too quickly, tent with foil.
12. Remove from oven and let rest 10–15 minutes before slicing to preserve layers. Serve warm, garnished with extra fresh dill.