SALMON KULEBYAKA
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h25m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F. Melt butter over low heat and saute onion until translucent. Mix in rice, mushrooms, dill, and lemon juice and let cool.
- Lay out puff pastry, place rice mixture over half of pastry and place salmon on top. Season with salt and pepper, and cover with eggs. Fold over pastry and seal with beaten egg.
- Crimp the edges of the kulebyaka. Brush with egg and poke a couple of holes in the pastry to let out steam. Bake for about 30 minutes until pastry is golden brown. Let cool and serve.
KOULEBIAKA (RICE AND SALMON PIE)
This Russian dish has many variations all around the Baltic. This recipe is the one most common to Finland. In fact, it could be considered a Finnish national dish. Serve with a green salad along with a sour cream and dill dressing.
Provided by Member 610488
Categories Savory Pies
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 23
Steps:
- Sift the flour, yeast and salt into a bowl and make a well in the center. (If using fresh yeast, mix this with a little warm milk and a pinch of sugar and set aside for 10 minutes until it becomes active and frothing).
- Scald the milk and butter, then let them cool to blood temperature. Mix the sour cream, whole eggs, egg yolks together throughly then add to the well along with the lukewarm milk.
- With a wooden spoon, gradually incorporate the liquids into the flour mixture.
- Once the mixture is combined into a ball, knead vigorously for 10 minutes until the dough is elastic.
- Put the dough into a greased bowl, cover it and set it aside to allow it to raise to double the original volume (about 1.5 hours). When it has risen, punch it down and knead it briefly.
- Divide the dough into two equal halves, wrap them, and place into the refrigerator to chill until you are ready to assemble the dish.
- In a large frying pan, cook the salmon fillet in butter for two minutes on each side. Set aside, season it and sprinkle with half of the lemon juice. Chill until ready to use.
- Cook the onions in the remaining butter until they become translucent. Add the mushrooms and a pinch of salt. Cover and cook until the juices run. Remove the lid, turn up the heat, and quickly evaporate the juices.
- Place the onion and mushrooms in to a mixing bowl along with the remaining lemon juice. Toss to coat everything then add cooked rice, raw egg, herbs, spices and seasonings, and mix together everything well in the bowl.
- On a floured board, toss out one dough half.and roll out to an oblong 1/3 inch thick, which will fit your baking sheet. Place on a baking sheet and spoon onto it the rice mixture, leaving a rim about 1 1/2 inches wide.
- Arrange the salmon on top of the rice and slices of egg on top of the salmon. Cover with the remaining rice mixture.
- Dampen the edges of the dough with water. Roll out the second piece of dough to the same size as the first and place over the filling. Press together the edges firmly. Turn them up and then press them together again using the tines of a fork.
- Make a small steam hole in the top center of the pie, and, if you have extra dough left, feel free to decorate the pie with leaves and braids.
- Brush the pie all over with the sour cream and bake in a preheated oven at 400F for 45-60 minutes, until the pastry is golden brown. Place the pie on a serving platter and pour the melted butter into the hole on top. Serve hot.
Nutrition Facts : Calories 1493.9, Fat 103.5, SaturatedFat 59.1, Cholesterol 726.8, Sodium 864.6, Carbohydrate 82.3, Fiber 4.1, Sugar 5.4, Protein 59.5
RUSSIAN SALMON PIE
The Russians call it kulebyaka, but in Alaska it is pirok, perok or peroche - all amendments of pirog, the more general Russian word for pie. Inside the flaky crust, wild salmon from Alaskan waters is layered with rice and cabbage, crops introduced to the 18th-century natives of Kodiak Island by fur traders from across the strait. Long after the Russians gave up the hunt for sea otter pelts and sold their claim to the territory to the United States, the frontier fish-camp dish remained a staple of the Alaskan table. Kirsten Dixon, the chef and an owner of Winterlake Lodge, along the Iditarod Trail, and Tutka Bay Lodge, near Homer, likes to make salmon pie at Thanksgiving, when the Alaskan back country is already muffled in snow and guests arrive by ski plane, landing on a frozen lake.
Provided by Ligaya Mishan
Categories dinner, lunch, pies and tarts, main course
Time 1h20m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Heat oven to 375 degrees. Melt butter in a large nonstick skillet over medium-low heat. Add onion and cook, stirring occasionally, until tender, about 7 minutes. Stir in mushrooms, cabbage and vinegar; increase heat to medium. Cover pan and cook 4 minutes; uncover, toss and cook 2 more minutes. Remove vegetables from pan, season with salt and pepper to taste, and set aside.
- Wipe out skillet, add olive oil and set over medium-high heat. Add salmon and season lightly with salt and pepper. Cook salmon 5 minutes per side; remove to a plate and let cool. Flake salmon into large chunks and set aside.
- Set a sheet of puff pastry on a lightly floured surface. Gently roll out until it is large enough to fit a 9-inch deep-dish pie plate. Transfer pastry to pie plate, allowing extra dough to drape over edge.
- Spread brown rice over bottom of pastry. Peel and chop the hard-boiled egg, then add to pie, followed by flaked salmon. Sprinkle with cheese, then bread crumbs. Mound vegetable mixture on top. Sprinkle with parsley and drizzle cream over top.
- Roll out remaining sheet of puff pastry on a lightly floured surface until it is large enough to cover pie. Brush rim of bottom pastry with water and place second sheet of pastry directly on top. Using kitchen scissors or a paring knife, trim off excess dough. Use a fork to crimp the edges of the pie together and help the sheets of pastry adhere.
- Cut a few small slits in the top of the pie to allow steam to escape. Brush top of pie with beaten egg. Bake until pastry is puffed and golden brown, 35 to 40 minutes.
Nutrition Facts : @context http, Calories 482, UnsaturatedFat 12 grams, Carbohydrate 51 grams, Fat 22 grams, Fiber 4 grams, Protein 20 grams, SaturatedFat 8 grams, Sodium 584 milligrams, Sugar 4 grams, TransFat 0 grams
SALMON KULEBYAKA
A Russian festive dish in which a layer of moist salmon and eggs sits on a bed of butter-dill flavored rice, all encased in crisp puff pastry. Serve with a watercress salad
Provided by ksilvan
Categories Russian
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees Fahrenheit.
- Melt butter in a pan, add the finely chopped onion and cook gently for 10 minutes or until soft.
- Stir in the cooked rice, dill, lemon juice, salt and pepper.
- Roll out the puff pastry on a lightly floured surface to a 12 inch square.
- Spoon the rice mixture over half the pastry leaving a 1/2 inch border around the edges.
- Arrange the salmon on top; scatter the egg between.
- Brush the pastry edges with egg; fold it over the filling to make a rectangle, pressing the edges together firmly to seal.
- Carefully lift the pastry onto a lightly oiled baking sheet.
- Glaze with a beaten egg; pierce the pastry a few times with a skewer to make holes for steam to escape.
- Bake on the middle shelf of the oven for 40 minutes, covering with foil after 30 minutes.
- Leave to cool on the baking sheet, before cutting into slices.
Nutrition Facts : Calories 989.5, Fat 63.9, SaturatedFat 20.4, Cholesterol 222.7, Sodium 517.2, Carbohydrate 64.7, Fiber 2.2, Sugar 2.1, Protein 37.7
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