Kulebyaka

Name: Kulebyaka
Prep time: 45 min
Cook time: 45 min
Total time: 90 min
Yield: 6 servings
Cuisine: Russian
Ingredients: 2 lbs salmon fillet, diced into 1-inch pieces; 1 lb puff pastry (thawed if frozen); 1/2 cup long-grain white rice, cooked; 12 oz mushrooms, finely chopped; 4 hard-boiled eggs, chopped; 1 small yellow onion, diced; 4 tbsp butter; 2 tbsp fresh dill, chopped; 1/2 cup sour cream; 1 egg yolk (for wash); 1/2 tsp salt; 1/4 tsp black pepper; 2 tsp lemon juice

A luxurious Russian salmon pie encased in tender pastry dough with layers of rice, mushrooms, and hard-boiled eggs. An elegant centerpiece dish.

90 minHardServes 6480 cal/serving

RussianDinnerStovetop and OvenStandardEgg-Free

Ingredients

2 lbs salmon fillet, diced into 1-inch pieces
1 lb puff pastry (thawed if frozen)
1/2 cup long-grain white rice, cooked
12 oz mushrooms, finely chopped
4 hard-boiled eggs, chopped
1 small yellow onion, diced
4 tbsp butter
2 tbsp fresh dill, chopped
1/2 cup sour cream
1 egg yolk (for wash)
1/2 tsp salt
1/4 tsp black pepper
2 tsp lemon juice

Instructions

1

Preheat oven to 400°F. Cook 1/2 cup long-grain white rice according to package directions, then cool.
2

Heat half of 4 tbsp butter in a large skillet over medium heat.
3

Cook 1 small diced yellow onion for 3-4 minutes until softened, then add 12 oz finely chopped mushrooms and cook for 5-6 minutes until mushrooms release their liquid and it evaporates.
4

Remove mushroom mixture from heat and let cool. Stir in the cooked rice, 4 chopped hard-boiled eggs, 2 tbsp chopped fresh dill, 1/2 tsp salt, and 1/4 tsp black pepper.
5

Season 2 lbs diced into 1-inch pieces salmon fillet with salt, pepper, and 2 tsp lemon juice.
6

Roll out 1 lb puff pastry (thawed if frozen) on a lightly floured surface into a thin rectangle about 10x12 inches.
7

Spread half the mushroom-rice mixture down the center of the pastry, leaving a 2-inch border on all sides.
8

Arrange salmon pieces over the mushroom layer, then top with the remaining mushroom-rice mixture.
9

Fold the long edges of pastry over the filling, then fold the short ends to enclose completely.
10

Place on a parchment-lined baking sheet, seam-side down.
11

Mix 1 egg yolk (for wash) with 1 tablespoon water to make an egg wash. Brush over the top and sides of the pastry.
12

Bake for 35-40 minutes until the pastry is golden brown.
13

Remove from oven and let rest for 5 minutes before slicing.
14

Serve warm with 1/2 cup sour cream on the side.

Questions

Can I make Kulebyaka dairy-free?

Yes. The dairy in this entry is 4 tbsp butter, 1/2 cup sour cream. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the sour cream for thick coconut yogurt with a squeeze of lemon. The richness shifts slightly, but the method does not change.

Can I make Kulebyaka gluten-free?

Not cleanly. 1 lb puff pastry (thawed if frozen) has no substitute that behaves the same way in this dish. If you need strictly gluten-free, start from the gluten-free dinner collection instead.

How long does Kulebyaka keep?

Refrigerate leftovers within two hours and eat them within two days (seafood turns fast). Reheat covered in a 300 F oven until warmed through.

Can I halve or double Kulebyaka?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

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