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The original Russian fish pie, baked with salmon and rice, all in an easy bread maker yeast dough recipe. Salmon Kulebyaka or Coulibiac (Кулебяка)
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Salmon Coulibiac or Kulebyaka (Кулебяка)

The original Russian fish pie, baked with salmon and rice, all in an easy bread maker yeast dough recipe. Salmon Kulebyaka or Coulibiac (Кулебяка)
Course Dinner, Main
Cuisine Russian
Keyword coulibiac
Prep Time 2 hours 20 minutes
Cook Time 40 minutes
Total Time 3 hours
Servings 6 people
Author PetersFoodAdventures

Ingredients

Ingredients for Easy Kulebyaka Dough

  • 1 cup milk lukewarm
  • ¼ cup water lukewarm
  • 3 eggs plus 1 egg yolk for egg wash
  • 3 tablespoons melted butter
  • cups of flour
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • teaspoons yeast or 7g packet of yeast

Ingredients for Kulebyaka filling

  • 900 g 2lbs Salmon pieces, boneless skinless
  • 1 large onion diced
  • 1 cup uncooked rice
  • 1 bunch of dill finely chopped
  • salt and pepper to taste
  • 2 tablespoons butter

Instructions

  • Place ingredients, in the order listed, into your bread machine and select the dough program. Should take about 90 minutes to complete the dough cycle.
  • Wash and cook the rice according to directions. Fluff with a fork and set aside and allow to cool.
  • In a frying pan, heat 3 tablespoons of butter on high, and fry the onions until they are opaque and just starting to brown, no more than 5 minutes. Add to the rice and mix together. Add the chopped dill, salt and pepper, mix and set aside.
    Making Salmon Kulebyaka Coulibiac (Кулебяка)
  • Chop the salmon into chunky bite size pieces, or what size you prefer. Add salt and pepper and set aside.
    Salmon Kulebyaka Coulibiac (Кулебяка)
  • On a floured surface, remove the dough from the bread maker (it will be sticky) and quickly knead for about 30 seconds, removing the air bubbles in the dough, and making it less sticky and ready to roll. Cut the dough in half. Roll out a dough piece into a large rectangle around 7mm or ¼" thick, enough to cover your baking sheet. To transfer the dough to your baking sheet, carefully fold the dough into 3-4 pieces and place inside your baking sheet.
    Salmon Kulebyaka Coulibiac (Кулебяка)
  • Place the rice lengthways down the centre of the dough, making a rectangle rice shape. Leave a clean edge of dough to allow the dough to seal. Top with salmon pieces, spread evenly over the rice. Cut 2 tablespoons of butter into small pieces and place randomly across the salmon.
    Salmon Kulebyaka Coulibiac (Кулебяка)
  • Roll out the 2nd piece of dough and place over top of the salmon, it will resemble a loaf. Push the edges together to seal the dough pieces, and cut off any excess dough and set aside.
    Salmon Kulebyaka Coulibiac (Кулебяка)
  • Using your excess dough, roll it out the same way, and use it to decorate your Kulebyaka with designs. For a lattice effect, use a lattice roller, which I don't have. Take a sharp knife and cut 3" x 2" lines (vertically) with a ¼" gap before your next 2" cut starts. Start the next row of cuts where the ¼" gap is, making another 2" cut. Evenly space the cuts vertically, and repeat until your dough is cut. Carefully lift the lattice dough and place on top of the Kulebyaka. Gently press the ages of the dough together, only at the edges of the Kulebyaka. Do not attempt to press the lattice on the top of your pie. Cut off the excess pieces. See photo for better idea of the cuts.
    Salmon Kulebyaka Coulibiac (Кулебяка)
  • Cover with a towel and allow to rise again for about 30 minutes. Preheat oven to 190°C/345°F.
    Salmon Kulebyaka Coulibiac (Кулебяка)
  • Beat an egg yolk with 1 teaspoon of whipping cream (optional) and brush all over the Kulebyaka. Using a small knife, make 2 incisions on top of the Kulebyaka, or using a wooden skewer, prick 8 holes to allow steam to escape. Place in a preheated oven and bake for a total of 40 minutes. At the 15-20 minute mark, when the top is golden brown, cover with foil to prevent burning.
    Salmon Kulebyaka Coulibiac (Кулебяка)