Kulebyaka Recipe

Kulebyaka (coulibiac) is a dish that has remained famous from the tables of the Tsars until today. This traditional and historical Russian dish became known to a wider audience when Auguste Escoffier, one of the legends of French cuisine, included it in his own recipes.

Kulebyaka is a recipe made by wrapping salmon, rice and boiled eggs in milfoy dough, with a very aesthetic appearance and a very different taste.

How to Make Kulebyaka Recipe?

• Heat 1 tablespoon of oil in a pan and cook the salmon front and back for three minutes, just enough to seal it, and set aside.
• Wash the rice thoroughly and soak it in water for about 15 minutes.
• Chop the onion and chop the garlic finely.
• Crush cardamom, coriander, fennel and cumin seeds in a mortar.
• Heat 1 tablespoon of oil, add the onions and start sautéing.
• Add butter, crushed garlic and all the spices and sauté until the onions become soft.
• When the onions soften, add the basmati rice, fry for 2-3 minutes, then add the lemon zest and 1.5 cups of boiling water, reduce the heat and close the lid.
• When the rice has completely absorbed the water, remove it from the stove and set it aside to brew. Don't forget to remove the bay leaf and star anise after it brews.
• While the rice is cooking, chop the mushrooms, neither too thin nor too thick.
• Heat 1 tablespoon of oil and 1 teaspoon of butter and sauté the mushrooms over high heat for 3-4 minutes.
• Cut 2 hard-boiled eggs randomly with a knife and divide them into small pieces.
• Preheat the oven to 180 degrees
• Lightly flour your counter and gently roll out one of the puff pastry sheets.
• Arrange the egg pieces on top, leaving space around the edges of the dough, then half the mushrooms, then the salmon, then the rest of the mushrooms and the rice.
• Whisk egg yolks and 2 tablespoons of milk. Apply generously to the gaps left on the edge of the dough.
• Roll out the 2nd puff pastry. Cover the ingredients with the dough below. Make sure it closes by pressing firmly on the edges.
• Finally, with the help of a knife, cut off the excess on the edge and correct its shape.
• You can shape the pieces coming out of the edge and stick them to the large dough with the help of eggs.
• Put it in the preheated oven. After 10 minutes, take it out, apply the remaining milk-egg mixture with a brush and bake it in the oven again until golden brown.