Kulebyaka
Kulebyaka is a traditional Russian pie filled with a savory blend of salmon, rice, mushrooms, and herbs, all wrapped in flaky puff pastry. This dish brings together succulent flavors and is perfect for special occasions.
Cook time 60 min
Prep time 30 min
Ingredients:
1/2 cup white rice1/3 cup light sour cream
1 leek
1 cup mushrooms
2 tbsp fresh parsley
1 lb salmon
2 bay leafs
1 lemon
1 egg
2 tbsp dill
1 tsp black pepper
1 sheet puff pastry
1 dash salt
Kulebyaka is a traditional Russian pie that is often filled with a combination of fish, rice, mushrooms, and herbs, enveloped in a flaky puff pastry. This recipe features succulent salmon and a variety of aromatic ingredients, coming together to create a delicious and visually impressive dish perfect for any special occasion.
Instructions:
- In a large skillet over medium heat, sauté the chopped leeks and mushrooms until softened, about 5-7 minutes. Allow them to cool slightly.
- Flake the salmon into small pieces and remove any bones and skin.
- In a large bowl, combine the cooked rice, sour cream, sautéed vegetables, parsley, dill, black pepper, and a dash of salt. Mix well.
- Roll out the puff pastry sheet on a lightly floured surface to ensure it fits the filling.
- Spoon half of the rice and vegetable mixture onto the center of the rolled-out pastry.
- Lay the flaked salmon on top of the mixture.
- Pour the lemon juice and zest over the salmon.
- Add the bay leaves.
- Cover with the remaining rice and vegetable mixture.
- Fold the puff pastry over the filling, pinching the edges to seal completely. You can use a little water to help seal the edges if necessary.
- Place the filled pastry on a baking sheet lined with parchment paper.
- Brush the beaten egg over the surface of the pastry for a golden finish.
- Place the baking sheet in the preheated oven and bake for 30-35 minutes or until the pastry is golden brown and puffed.
- Remove the Kulebyaka from the oven and let it cool slightly before slicing.
- Serve warm, garnished with extra fresh parsley or dill if desired.
Kulebyaka is a delightful and elegant dish that will make for a stunning centerpiece at your dining table. By following these tips and paying attention to the recipe's details, you'll be able to create a delicious and visually appealing pie that is sure to impress your family and guests.
Kulebyaka FAQ:
Bake the Kulebyaka in a preheated oven for 30-35 minutes, or until the pastry is golden brown and puffed.
The Kulebyaka is done when the puff pastry is golden brown and flaky. You can also check that the filling is hot throughout.
Yes, you can store leftover Kulebyaka in an airtight container in the refrigerator for up to 3 days. Reheat in an oven for the best texture.
You can substitute the salmon with other flaky fish like trout or use canned tuna as an alternative. Adjust the cooking time if using different types of fish.
A standard baking sheet or a large rectangular baking pan works well for Kulebyaka. Ensure it is lined with parchment paper to prevent sticking.
Tips:
- Ensure your puff pastry is well-chilled before rolling it out to avoid it becoming too soft and difficult to handle.
- When cooking the rice, make sure it's just tender and not overcooked, as it will continue to cook slightly once baked in the oven.
- Dice the mushrooms, leeks, and herbs finely for a more uniform filling and better distribution of flavors.
- Season the salmon and other ingredients generously to ensure a well-flavored filling.
- Seal the edges of the puff pastry carefully to prevent the filling from spilling out during baking.
- You can brush the top of the puff pastry with an egg wash (a beaten egg with a tablespoon of water) to give it a beautiful golden color.
Nutrition per serving
6 ServingsCalories 460kcal
Protein 24g
Carbohydrates 44g
Fiber 2.44g
Sugar 2.78g
Fat 22g
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