📝 About This Recipe
A magnificent centerpiece of Russian haute cuisine, this Koulibiak features layers of succulent salmon and sweet crayfish tails encased in a buttery, golden brioche crust. Traditionally served at grand banquets, this version elevates the classic with a rich mushroom duxelles and aromatic dill-infused rice. The result is a sophisticated interplay of textures and oceanic flavors that represents the pinnacle of savory pastry artistry.
🥗 Ingredients
The Pastry & Fish
- 500 grams Brioche dough or high-quality puff pastry (chilled)
- 700 grams Fresh salmon fillet (skinless and pin-bones removed)
- 250 grams Crayfish tails (cooked and peeled)
- 2 Egg yolk (beaten with a splash of water for egg wash)
The Filling Layers
- 1 cup Basmati or Long-grain rice (cooked and cooled)
- 3 pieces Hard-boiled eggs (chopped)
- 300 grams Cremini mushrooms (finely chopped)
- 2 pieces Shallots (finely minced)
- 1/2 cup Fresh dill (chopped)
- 4 tablespoons Unsalted butter
- 1 tablespoon Lemon juice (freshly squeezed)
Dill Cream Sauce
- 1 cup Crème fraîche
- 1/2 cup Fish stock (reduced by half)
- 2 tablespoons Fresh dill (finely chopped)
👨🍳 Instructions
-
1
Prepare the mushroom duxelles by melting 2 tablespoons of butter in a skillet over medium heat. Sauté the shallots until translucent, then add chopped mushrooms. Cook until all moisture has evaporated and mushrooms are browned. Season with salt, pepper, and a squeeze of lemon. Set aside to cool completely.
-
2
In a mixing bowl, combine the cooked, cooled rice with the chopped hard-boiled eggs and 1/4 cup of fresh dill. Season lightly with salt and pepper. This will be your base layer to absorb the juices.
-
3
Season the salmon fillet generously with salt and pepper. In a hot pan with a touch of butter, sear the salmon for just 1 minute per side. It should remain raw in the center; this ensures it stays moist during the bake.
-
4
Roll out your chilled pastry on a floured surface into a large rectangle, approximately 12x16 inches and 1/8 inch thick.
-
5
Spread the rice and egg mixture in a neat rectangle in the center of the pastry, leaving at least 3 inches of space on all sides.
-
6
Layer the mushroom duxelles evenly over the rice. Place the seared salmon fillet directly on top of the mushrooms.
-
7
Arrange the cooked crayfish tails over the salmon, pressing them slightly into the flesh so they stay in place.
-
8
Fold the long sides of the pastry over the filling to overlap. Brush the edges with egg wash to seal. Fold the ends up and over, tucking them neatly to create a uniform loaf shape.
-
9
Carefully flip the Koulibiak onto a parchment-lined baking sheet so the seam is on the bottom. Brush the entire surface with egg wash.
-
10
Using the back of a knife, lightly score a crosshatch pattern into the pastry (being careful not to cut through). Use leftover pastry scraps to create decorative leaves or fish scales if desired.
-
11
Chill the assembled Koulibiak in the refrigerator for 20 minutes. This prevents the pastry from shrinking and ensures a crisp finish. Preheat your oven to 400°F (200°C) during this time.
-
12
Bake for 30-35 minutes until the pastry is a deep, burnished gold. Use an instant-read thermometer to ensure the internal temperature of the salmon reaches 125°F (52°C) for medium-rare.
-
13
While the Koulibiak bakes, whisk together the crème fraîche, reduced fish stock, and dill in a small saucepan over low heat. Warm through but do not boil.
-
14
Allow the Koulibiak to rest for 10 minutes before slicing. This is crucial for the internal layers to set so they don't fall apart when cut.
-
15
Slice into thick portions using a serrated knife and serve immediately with a generous spoonful of the dill cream sauce.
💡 Chef's Tips
Ensure all filling components (rice, mushrooms, fish) are completely cold before assembling to prevent the pastry from becoming soggy. If using frozen crayfish tails, thaw them thoroughly and pat them dry with paper towels to remove excess moisture. For a traditional touch, you can add a layer of thin crepes (blinis) between the rice and the pastry to act as an extra moisture barrier. Don't skip the resting period; it allows the steam to redistribute, making the salmon incredibly tender. If the pastry browns too quickly, tent it loosely with aluminum foil for the final 10 minutes of baking.
🍽️ Serving Suggestions
Serve with a crisp, chilled glass of Chablis or a dry Riesling to cut through the richness of the pastry. A side of steamed asparagus or a light cucumber salad with white wine vinegar provides a refreshing contrast. Offer extra lemon wedges on the side for guests who prefer a brighter citrus finish. A small dollop of red caviar on each slice adds an extra touch of luxury for special occasions. Pair with a light borscht or a clear consommé as a starter for a full Russian-inspired menu.