Salmon Coulibiac - Kulebyaka
The original Russian fish pie, Salmon Coulibiac. Salmon and rice, baked in a tasty yeast dough. A rustic recipe just like babushka made, also known as Kulebyaka (Кулебяка)
Servings 6 people
Ingredients
Kulebyaka Dough
- 1 ⅓ cups milk lukewarm
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 tablespoon Instant Dry Yeast
- 4 cups flour
- 1 egg
- 3 tablespoons melted butter
- egg wash - egg yolk and whipping cream
Ingredients for Kulebyaka filling
- 2 pounds (1kg) Salmon boneless skinless
- 1 large onion diced
- 1 cup uncooked rice
- 1 bunch fresh dill finely chopped
- salt and pepper to taste
- 2 tablespoons butter
Instructions
Prepare Dough
- Proof Yeast - pour yeast, sugar, salt, and ½ of the lukewarm milk in a bowl. Whisk together and mix in 2 tablespoons of flour. Allow to sit for 15 minutes until it starts to bubble and foam, seeing the yeast is activated.
- Mix - in a large bowl, add remaining flour, milk with egg and melted butter. Pour in the activated yeast mixture and stir until it forms a shaggy ball.
- Knead - on a floured surface knead for about 5 minutes until smooth and elastic
- Rise - place in oiled bowl, cover with cling wrap and a kitchen towel. Place in warm spot. Takes about 1½ hours to rise. Punch down and gently knead before using.
Prepare Filling
- Prepare Rice - wash and cook the rice according to directions. Fluff with a fork and set aside and allow to cool.
- Caramelize Onions - in a frying pan, heat 3 tablespoons of butter on high, and fry the onions until they are opaque and just starting to brown (4-5 minutes). Add to the rice and mix together. Add the chopped dill, salt and pepper, mix and set aside.
- Combine - add caramelized onions to rice and mix together. Mix in chopped dill, salt and pepper, set aside.
- Cut Salmon - chop the salmon into chunky bite size pieces. Season with salt and pepper, set aside.
Making Kulebyaka
- Roll Dough - on a lightly floured surface, cut the dough in half and roll into a large rectangle, enough to cover your baking sheet. Carefully place inside your baking sheet.
- Add Rice - spread rice filling evenly across the dough, leaving a border edge. Top with salmon pieces spread evenly over the rice. Cut 2 tablespoons of butter into small pieces and place randomly across the salmon.
- Roll Dough Cover - roll second 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.
- Lattice Cover - roll out leftover dough to decorate Kulebyaka. Use a lattice roller to cut lattice crust. Alternatively, cut a row small slits across the dough. Cut another row of small slits, offset from the first, so they are alternating. Carefully lift the lattice dough and place on top of the Kulebyaka. Seal the edges of the dough. Cut off excess pieces.
- Proof - cover with a towel and allow to rise again for about 30 minutes. Preheat oven to 375°F (190°C).
- Egg Wash - whisk an egg yolk with 1 teaspoon of whipping cream. Carefully brush entire Kulebyaka. Using a small knife, make 2 incisions on top of the Kulebyaka to allow steam to escape. Alternatively use wooden skewer to prick 8 holes across pie.
- Bake - Place in oven and bake for 40 minutes. When the top is golden brown, cover with aluminum foil to prevent burning.
